Magnetic and Structural Characteristics of Fe۲O۳ Nanostructure Synthesized in the Presence of Sour Cherry Juice

T The nanostructures of Fe۲O۳ have been synthesized applying sour cherry juice and iron chloride as a low-cost and eco-friendly method at ambient conditions. Sour cherry juice has been used as a surfactant and the kind of surfactant had an important effect on the size and morphology of the products. The effect of sour cherry juice concentration and calcination temperature on the morphologies of Fe۲O۳ nanostructures has been investigated. The prepared nanoparticles were subjected to X-ray diffraction (XRD) analysis, field emission scanning electron microscopy (FE-SEM), and vibrating sample magnetometer (VSM) system. The powder X-ray diffraction analysis confirmed that Fe۲O۳ nanostructures are in Rhombohedral and Cubic phases. The average crystalline size estimated by the Williamson-hall method was about ۱۳-۳۲ nm for all samples. Various morphologies were also obtained by changing the amount of sour cherry juice. The saturation magnetization increased with the growth of crystals.

Keywords:

sour cherry juice , Fe۲O۳ nanostructure , Green synthesis , magnetism characterization