（Y, Eu）<sub>2</sub>O<sub>3</sub>红生粉的粒度和形貌控制研究

（Y, Eu）₂O₃红生粉的粒度和形貌控制研究

摘要: 以草酸共沉淀法制备（Y，Eu）₂O₃为红生粉，对比六种沉淀方式对红生粉形貌的影响，其中在沉淀过程中添加氨水并用双加料的方式可制备出形貌上优于红生粉商品，其粒度分布呈正态分布；通过调节草酸过量系数、沉淀过程中添加氨水的量、合成温度及草酸浓度等沉淀条件可控制红生D₅₀的变化。

Abstract: The(Y, Eu)₂O₃ Precursor which is superior to commercial one on morphology was prepared by precipitation method of oxalic acid. The effect of reaction conditions on morphology and particle size of (Y, Eu)₂O₃ precursor was investigated. The results show the medium particle size of precursor was influenced mainly by these facts: concentration of rare earth solution, excessive amount of oxalic acid, concentration of ammonia, concentration of oxalic acid and temperature of reaction.