Effect of Polyvinylpyrrolidone on the Formation AgBr Grains in Gelatine Media

• Published in: Croatica Chemica Acta 2012, Vol.85 (3), p.269-276
• Main Authors: Jukić, Marijana, Sviben, Igor, Zorić, Zoran, Milardović, Stjepan
• Format: Article
• Language: English
• Subjects: Chemical compounds; Chemical properties; Chemical synthesis; Methods; Nanoparticles; particle size distribution; physical ripening; Polymers; polyvinylpyrrolidone (PVP); Production processes; Silver; silver bromide; Silver compounds
• ISSN: 0011-1643; 1334-417X
• DOI: 10.5562/cca1919

In this study, AgBr nanoparticles were prepared by controlled single jet method in the presence of gelatine and polyvinylpyrrolidone (PVP). In order to obtain better insight about the effect of PVP and its compatibility with gelatine on the formation of AgBr nanoparticles, effects of both components (gelatine, PVP) in the process of physical ripening on grain and grain size distribution were investigated. Several processing variables such as PVP/Ag weight ratio and addition time were investigated. PVP of three different molecular weights (PVP/ K 15, [M.sub.w] = 1.0 x [10.sup.4] g [mol.sup.-1], PVP/K 25, [M.sub.w] = 2.4 x [10.sup.4] g [mol.sup.-1], PVP/ K 30, [M.sub.w] = 4.0 x [10.sup.4] g [mol.sup.-1]) were tested for their ability to act as capping agent. With increasing PVP molecular mass its inhibiting effect on physical ripening of grain increases and grains with narrow size distribution are obtained (95 % grains size from 0.22 to 0.44 µm). (doi:10.5562/cca1919) Keywords: silver bromide, polyvinylpyrrolidone (PVP), physical ripening; nanoparticles, particle size distribution