Synthesis of nanocrystalline LaFeO3 powders via glucose sol–gel route

LaFeO3 were prepared by sol–gel process using glucose as a complexing agent. Thermogravimetric (TG), differential thermal analysis (DTA), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), Field emission scanning electron microscope (FSEM) and Transmission electron microscope (TEM) techniques were used to characterize precursor and derived oxide powders. The effect of the mol ratios of glucose to metal ions (glucose/M) on the formation of LaFeO3 was investigated. XRD analysis showed that single-phase and well-crystallized LaFeO3 was obtained from precursor with glucose/M = 3:5 and 3:10 at 500 °C. LaFeO3 nanoparticles with a diameter of about 30 nm were obtained. However, for precursor with glucose/M = 3:20, pure LaFeO3 was not obtained at temperature below 600 °C.