科研之友
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摘要
In this study, some keys in the knowledge of nanocrystals dissolving by the direct phenomenon observations are provided through in situ transmission electron microscopy experiments. The new characteristic of anisotropic nanoparticles dissolving is discussed and correlated with the evolution of the crystal to reach a minimum surface free energy (Gibbs-Wulff theorem), which has an impact on the nanocrystal ripening models. The process whereby the ripening occurs was identified and correlated to the adparticle motion.
- 出版日期2012-11
