<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Sidhaye, Deepti S.</style></author><author><style face="normal" font="default" size="100%">Bhagavatula L. V. Prasad</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Melting characteristics of superlattices of alkanethiol-capped gold nanoparticles: the ``excluded'' story of excess thiol</style></title><secondary-title><style face="normal" font="default" size="100%">Chemistry of Materials</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2010</style></year><pub-dates><date><style  face="normal" font="default" size="100%">MAR</style></date></pub-dates></dates><number><style face="normal" font="default" size="100%">5</style></number><publisher><style face="normal" font="default" size="100%">AMER CHEMICAL SOC</style></publisher><pub-location><style face="normal" font="default" size="100%">1155 16TH ST, NW, WASHINGTON, DC 20036 USA</style></pub-location><volume><style face="normal" font="default" size="100%">22</style></volume><pages><style face="normal" font="default" size="100%">1680-1685</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;Melting characteristics of gold nanoparticle superlattices obtained from nanoparticles capped by alkanethiols of different chain lengths (octane, dodecane and hexadecane) have been investigated. The alkanethrol capped nanoparticles were synthesized by the well-established digestive ripening method It is observed that as the chain length Of the thiol increases, the propensity to form superlattices decreases and the melting of the superlattice is observed at lower temperature However, the Formation of the 3D superlattice is critically dependent on the presence of ``excess'' thiol as determined from thermogravimetric and transmission electron microscope analysis. In the absence of ``excess'' thiol, only 2D hexagonally close-packed arrangements were seen&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">5</style></issue><custom3><style face="normal" font="default" size="100%">Foreign</style></custom3><custom4><style face="normal" font="default" size="100%">6.397</style></custom4></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Sidhaye, Deepti S.</style></author><author><style face="normal" font="default" size="100%">Bhagavatula L. V. Prasad</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Many manifestations of digestive ripening: monodispersity, superlattices and nanomachining</style></title><secondary-title><style face="normal" font="default" size="100%">New Journal of Chemistry</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2011</style></year><pub-dates><date><style  face="normal" font="default" size="100%">JAN</style></date></pub-dates></dates><number><style face="normal" font="default" size="100%">4</style></number><publisher><style face="normal" font="default" size="100%">ROYAL SOC CHEMISTRY</style></publisher><pub-location><style face="normal" font="default" size="100%">THOMAS GRAHAM HOUSE, SCIENCE PARK, MILTON RD, CAMBRIDGE CB4 0WF, CAMBS, ENGLAND</style></pub-location><volume><style face="normal" font="default" size="100%">35</style></volume><pages><style face="normal" font="default" size="100%">755-763</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;Digestive ripening has now been established as a very convenient route to obtain monodisperse nanoparticles from polydisperse ones by refluxing the latter in the presence of an excess ligand. Many ligands including long chain thiols, amines, or phosphines have been shown to be effective digestive ripening agents. It is hypothesized that the surface active groups of such digestive ripening agents bind and remove reactive surface atoms/clusters from big nanoparticles and redeposit them on smaller nanoparticles. In this way, large particles become smaller, while small particles become larger, and eventually, an equilibrium size is obtained that is specific to each of the digestive ripening agents used. Herein, the digestive ripening procedure is reviewed, discussed and its utility spanning the preparation of monodispersed metal nanoparticles, alloy nanoparticles, superlattice structures and the most interesting nano-machining (wherein the monodisperse particles can be reverted back to the polydisperse system) is demonstrated.&lt;/p&gt;</style></abstract><issue><style face="normal" font="default" size="100%">4</style></issue><custom3><style face="normal" font="default" size="100%">&lt;p&gt;Foreign&lt;/p&gt;</style></custom3><custom4><style face="normal" font="default" size="100%">&lt;p&gt;2.80&lt;/p&gt;</style></custom4></record></records></xml>