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Mossbauer Spectroscopic Study of Amorphous Fe-Gluconate

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 Added by Stanislaw Dubiel
 Publication date 2019
  fields Physics
and research's language is English




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Amorphous Fe-gluconate was studied by means of the X-ray diffraction and Mossbauer spectroscopy. Spectra measured in the temperature range between 78 and 295 K were analysed in terms of three doublets using a thin absorber approximation method. Two of the doublets were associated with the major Fe(II) phase (72%) and one with the minor Fe(III) phase (28%). Based on the obtained results the following quantities characteristic of lattice dynamical properties were determined: Debye temperature from the temperature dependence of the center shift and that of the spectral area (recoil-free factor), force constant, change of the kinetic and potential energies of vibrations. The lattice vibrations of Fe ions present in both ferrous and ferric phases are not perfectly harmonic, yet on average they are. Similarities and differences to the crystalline Fe-gluconate are also reported.



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Fe-gluconate, Fe(C_6H_11O_7_2xH_2O is a well-known material widely used for iron supplementation. On the other hand, it is used in food industry as a coloring agent, in cosmetic industry for skin and nail conditioning and metallurgy. Despite of wide range of applications its physical properties were not studied extensively. In this study, Fe-gluconate with three different amount of water viz. x=2 (fully hydrated, 0 < x < 2 (intermediate) and x=0 (dry) was investigated by means of X-ray diffraction (XRD) and Mossbauer spectroscopic (MS) methods. The former in the temperature range of 20-300 K, and the latter at 295 K. Based on the XRD measurements crystallographic structures were determined: monoclinic (space group I2) for the hydrated sample and triclinic (space group P1) for the dry sample. The partially hydrated sample was two-phased. Unit cells parameters for both structures show strong, very complex and non-monotonic temperature dependences. Mossbauer spectroscopic measurements gave evidence that iron in all samples exist in form of Fe(II) and Fe(III) ions. The amount of the latter equals to ca.30% in the hydrated sample and to ca.20% in the dry one.
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