Microwave induced "egg yolk" structure in Cr/V-MIL-53

Hannes Depauw; Irena Nevjestić; Jonatan De Winne; Guangbo Wang; Katrien Haustraete; Karen Leus; An Verberckmoes; Christophe Detavernier; Freddy Callens; Els De Canck; Henk Vrielinck; Pascal Van Der Voort

doi:10.1039/c7cc04651k

Microwave induced "egg yolk" structure in Cr/V-MIL-53

Chem Commun (Camb). 2017 Jul 25;53(60):8478-8481. doi: 10.1039/c7cc04651k.

Affiliations

¹ Department of Inorganic and Physical Chemistry, Ghent University, Krijgslaan 281-S3, B-9000 Ghent, Belgium. Pascal.vandervoort@ugent.be.
² Department of Solid State Sciences, Ghent University, Krijgslaan 281-S1, B-9000 Ghent, Belgium.
³ Department of Materials, Textiles and Chemical Engineering (MaTCh), Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.

PMID: 28703241
DOI: 10.1039/c7cc04651k

Abstract

Using a one pot microwave procedure, mixed-metal "egg yolk" MOFs are created, with a core of (Cr/V)-MIL-53 and a shell of Cr-MIL-53. In contrast, the solvothermal method produces homogeneous mixed-metal MOFs. The influence of Cr and V on the flexibility and breathing was studied via T-XRPD and CO₂ adsorption measurements.