Magnetic composite microspheres of Cassava starch: Preparation and Characterization

摘要

The magnetic composite microspheres of cassava starch have been prepared by magnetization of one-step oxidation, using cassava starch as natural macromolecule material. The condition effect on magnetic content was evaluated by single factor experiments, such as the mass concentration of starch, reaction temperature, reaction time, stirring speed, initial pH and ferrous solution volume. Preparation conditions were optimized by these evaluation experiments. The prepared magnetic composite microspheres were characterized by infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscope (SEM), and other means.