Structural Effects of Iron Oxide Nanoparticles and Iron Ions on the Hydrothermal Carbonization of Starch and Rice Carbohydrates

Abstract

A carbohydrate diet: Free iron ions and Fe2O3 nanoparticles have been employed to direct the hydrothermal carbonization of starch and rice under mild conditions (≤200 °C). Well-defined carbon nanostructures with various forms (see figure) can be conveniently synthesized in gram-scale quantities from these highly abundant starting materials. Supporting information for this article is available on the WWW under http://www.wiley-vch.de/contents/jc_2296/2006/z600047_s.pdf or from the author. Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.