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Modeling the preferred shape, orientation and aspect ratio of gold nanorods

dc.contributor.authorBarnard, A. S.en
dc.contributor.authorCurtiss, L. A.en
dc.date.accessioned2025-06-24T04:36:20Z
dc.date.available2025-06-24T04:36:20Z
dc.date.issued2007en
dc.description.abstractIt has been widely shown that gold nanorods produced via a variety of methods may have average aspects between ∼2-40, depending on the synthetic conditions, and other thermodynamic considerations. This is significant, since the optical properties are highly dependant on the aspect of the nanorods. Furthermore, the number of different shapes and axial orientations produced depend partially on the aspect ratio, which clearly indicates that the relationship between shape, orientating and aspect is also significant. Presented here are the results of a systematic study of this relationship, using 30 candidate nanorod structures and an analytical shape-dependent thermodynamic model with input from relativistic first-principles calculations. The results show that gold nanorods with principle axes in the ±[011] orientation are energetically preferred over alternative ±[001] and ±[111] orientations (under ambient conditions), but that the stability of the ±[111] orientation increases significantly with both aspect and temperature, in agreement with other experimental and computational studies on selected types of structures reported in the literature.en
dc.description.statusPeer-revieweden
dc.format.extent9en
dc.identifier.issn0959-9428en
dc.identifier.otherORCID:/0000-0002-4784-2382/work/162952444en
dc.identifier.scopus34547604819en
dc.identifier.urihttp://www.scopus.com/inward/record.url?scp=34547604819&partnerID=8YFLogxKen
dc.identifier.urihttps://hdl.handle.net/1885/733764693
dc.language.isoenen
dc.sourceJournal of Materials Chemistryen
dc.titleModeling the preferred shape, orientation and aspect ratio of gold nanorodsen
dc.typeJournal articleen
dspace.entity.typePublicationen
local.bibliographicCitation.lastpage3323en
local.bibliographicCitation.startpage3315en
local.contributor.affiliationBarnard, A. S.; University of Oxforden
local.contributor.affiliationCurtiss, L. A.; Argonne National Laboratoryen
local.identifier.citationvolume17en
local.identifier.doi10.1039/b704798cen
local.identifier.pured68f2fa7-5967-472a-a5ea-aec9b4246c52en
local.identifier.urlhttps://www.scopus.com/pages/publications/34547604819en
local.type.statusPublisheden

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