Characterization of aluminum oxide nanoparticles using egg white as a trap-matrix

Abstract

In this article, we add egg white (albumen) to the synthesis of aluminum oxide nanoparticles (Al2O3). Egg white can be used as a trap for the aluminum oxide particle matrix to prevent agglomeration of aluminum oxide particles during the synthesis process. To determine the effect of pH on the characteristics of aluminum oxide crystals formed, variations in pH were carried out starting from 7, 9 to pH 11. The calcination temperature used was 1000°C. We used the results of XRD analysis to determine the crystalline size and crystallinity of aluminum oxide nanoparticles. pH 7 shows the size of the smallest nanoparticles of crystals and the relatively large levels of crystallinity.