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化学学报
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化学学报 ›› 2006, Vol. 64 ›› Issue (22): 2225-2230. 上一篇    下一篇

研究论文

水溶液体系中钐离子(III)对草酸钙结晶过程影响效应的研究

李霞*,1, 童华2, 王志勇2, 汪存信2   

  1. (1湖南科技大学化学化工学院 湘潭 411201)
    (2武汉大学化学与分子科学学院 武汉 430072)
  • 投稿日期:2006-02-27 修回日期:2006-06-26 发布日期:2006-11-28
  • 通讯作者: 李霞

Effects of Sm3＋ on the Crystallization of Calcium Ox-alate in Pure H2O System

LI Xia*,1; TONG Hua2; WANG Zhi-Yong2; WANG Cun-Xin2   

  1. (1 School of Chemistry and Chemical Engineering, Hunan University of Science and Technol-ogy, Xiangtan 411201)
    (2 College of Chemistry and Molecular Science, Wuhan Uni-versity, Wuhan 430072)
  • Received:2006-02-27 Revised:2006-06-26 Published:2006-11-28
  • Contact: LI Xia

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1062

被引次数

4

进行了水溶液体系中三价稀土离子(Sm3＋)对草酸钙(CaC2O4)结晶过程影响效应的研究. 采用微量热法、X射线衍射(XRD)以及扫描电镜(SEM)法, 研究了Sm3＋对草酸钙结晶过程动力学的影响效应及对草酸钙晶体晶型、形貌、尺寸的调控作用. 微量热研究结果表明, Sm3＋对草酸钙结晶过程的影响包括对晶体初期成核以及晶体生长过程的影响, 在适宜的浓度(约2.50×10－5 mol•L－1)下达到对晶体成核与生长的最佳抑制效果; XRD研究结果表明, Sm3＋的加入有利于草酸钙二水合物(COD)的生成; SEM形貌研究表明, Sm3＋对草酸钙晶体的形态、尺寸产生非常显著的调控作用.

关键词: 稀土离子, 草酸钙, 微量热法, 结晶动力学, 二水合物, 调控作用

In this paper the control effects of lanthanide ion (Sm3＋) on the crystallization of calcium ox-alate (CaC2O4) in pure H2O system were investigated. By microcalorimetry, the effects of Sm3＋on the crystallization kinetics of CaC2O4 were studied. Moreover, the control effects of Sm3＋on the crystal structure, morphology, and size were investigated by X-ray diffraction (XRD) and scanning elec-tromicroscopy (SEM). The microcalorimetric results showed that the effects of Sm3＋were not only on the initial nucleation of CaC2O4 but also on the crystal growth, and the optimal inhibition effects can be obtained only at appropriate concentration of Sm3＋ (～2.50×10－5 mol•L－1). The XRD results showed that under given condi-tions, the addition of Sm3＋ favors the formation of dihydrate (COD). The SEM results showed that the addition of Sm3＋ causes significant controls on the crystal shape and size of CaC2O4, namely crystals with different morphologies and different sizes will be obtained as the concentration of Sm3＋ varies.

Key words: lanthanide ion, calcium oxalate, microcalorimetry, crystallization kinetics, dihydrate, control effect