Stability of core–shell magnetite nanoparticles

In the paper, we present three different types of magnetite nanoparticles which were prepared from co-percipitation of iron (II) and (III) chlorides in aqueous solution with and without SiO2 and from thermal decomposition of iron (III) acetylacetonate in nonaqeous solutions. The obtained core–shell nanoparticles were tested in respect of their stability in distilled water, 10% acetic acid, 0.01 M citric acid, 0.9% NaCl and commercial white wine (12% of alcohol). Changes of the nanoparticles were examined by infrared spectroscopy, atomic absorption spectroscopy, transmission electron microscopy, X-ray diffraction and differential scanning calorimetry methods. Modification of magnetic properties was measured by Mössbauer spectroscopy.