Synthesis and characterization of NiFe2O4 piezoelectric nanoparticles: a comprehensive study on the influence of natural surfactants, kinetics, and thermodynamics

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dc.authoridAspoukeh, Peyman/0000-0003-3096-6458
dc.authoridBabakr, Karukh Ali/0000-0002-5296-2549
dc.authoridQADER, Ibrahim Nazem/0000-0003-1167-3799
dc.authoridAmiri, Omid/0000-0002-5781-4086
dc.authorwosidAspoukeh, Peyman/AAO-7733-2021
dc.authorwosidBabakr, Karukh Ali/KIG-6180-2024
dc.authorwosidAmiri, Omid/K-9296-2015
dc.contributor.authorBabakr, Karukh Ali
dc.contributor.authorQader, Ibrahim Nazem
dc.contributor.authorAmiri, Omid
dc.contributor.authorOzabaci, Murat
dc.contributor.authorAspoukeh, Peyman
dc.contributor.authorHamad, Samir Mustafa
dc.date.accessioned2024-08-04T20:55:54Z
dc.date.available2024-08-04T20:55:54Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractUsing piezoelectric nanoparticles created with natural surfactants to remove dyes from water is a promising, environmentally friendly approach with potential benefits in sustainability, efficiency, cost-effectiveness, and innovation in water treatment technologies. This study investigates the influence of natural surfactants on the synthesis of hydrothermal-based Ni ferrite nanoparticles designed for dye removal. Three fruit juices-grape, orange, and peach-were employed in the preparation process, and their properties were scrutinized through X-ray diffraction (XRD), scanning electron microscope (SEM), and Energy-dispersive X-ray spectroscopy (EDAX). The research also explores the effects of varying time and temperature parameters on dye removal. Results indicate that Ni-ferrite nanoparticles synthesized with grape juice exhibit enhanced efficacy in degrading crystal violet dye. Moreover, the morphology of these nanoparticles diverges from those produced through alternative methods documented in the literature. The study's findings suggest that the degradation of Crystal Violet (CV) by a NiFe2O4 catalyst through piezoelectric means adheres to pseudo-second-order kinetics. Thermodynamic analyses reveal that CV piezo degradation is an endothermic process. The presence of nearly spherical nanoparticles in all samples is accompanied by the remarkable identification of bar-shaped crystalline particles with piezoelectric properties with a length of around 3 mu m and a diameter of 300 nm in samples synthesized with grape juice. This unique morphological characteristic, which has not been previously reported for nickel ferrite, represents a novel finding. In conclusion, we posit that natural surfactants, exemplified by grape juice, exert a substantial influence on the microstructure of nanoparticles, thereby influencing their potential applications.en_US
dc.description.sponsorshipUniversity of Raparin; Soran University-Scientific Research Centeren_US
dc.description.sponsorshipThe authors are appreciative of the financial support they received from the University of Raparin and Soran University-Scientific Research Center.en_US
dc.identifier.doi10.1007/s11144-024-02607-z
dc.identifier.endpage1666en_US
dc.identifier.issn1878-5190
dc.identifier.issn1878-5204
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85188695914en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1651en_US
dc.identifier.urihttps://doi.org/10.1007/s11144-024-02607-z
dc.identifier.urihttps://hdl.handle.net/11616/101896
dc.identifier.volume137en_US
dc.identifier.wosWOS:001184320600001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofReaction Kinetics Mechanisms and Catalysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNickel ferrite nanoparticleen_US
dc.subjectDye removalen_US
dc.subjectKineticsen_US
dc.subjectThermodynamicsen_US
dc.titleSynthesis and characterization of NiFe2O4 piezoelectric nanoparticles: a comprehensive study on the influence of natural surfactants, kinetics, and thermodynamicsen_US
dc.typeArticleen_US

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