Skip to main content
U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

Raman spectroscopic observation of dehydrogenation in ball-milled LiNH2-LiBH4-MgH2 nanoparticles

Published

Author(s)

Jason Hattrick-Simpers, Chun Chiu, James E. Maslar, Leonid A. Bendersky, Michael E. Niemann, Sesha S. Srinivasan, Elias K. Stefanakos

Abstract

In situ Raman spectroscopy was used to monitor the dehydrogenation of ball-milled mixtures of LiNH2 LiBH4 MgH2 nanoparticles. The as-milled powders were found to contain a mixture of Li4BN3H10 and Mg(NH2)2, with no evidence of residual LiNH2 or LiBH4. It was observed that the dehydrogenation of both of Li4BN3H10 and Mg(NH2)2 begins at 353 K. The Mg(NH2)2 was completely consumed by 415 K, while Li4BN3H10 persisted and continued to release hydrogen up to 453 K. Subsequent hydrogen release is realized by the direct conversion of melted Li4BN3H10 to Li2Mg(NH)2. Cycling studies of the ball-milled mixture at 423 K and 8 MPa (80 bar) found that during rehydrogenation Li4BN3H10 Raman spectral modes reappear, indicating partial reversal of the Li4BN3H10 to Li2Mg(NH)2 transformation.
Citation
International Journal of Hydrogen Energy
Volume
35
Issue
12

Keywords

hydrogen storage, raman spectroscopy, thermodynamic destalibilization

Citation

Hattrick-Simpers, J. , Chiu, C. , Maslar, J. , Bendersky, L. , Niemann, M. , Srinivasan, S. and Stefanakos, E. (2010), Raman spectroscopic observation of dehydrogenation in ball-milled LiNH2-LiBH4-MgH2 nanoparticles, International Journal of Hydrogen Energy, [online], https://doi.org/10.1016/j.ijhydene.2010.02.101 (Accessed June 22, 2024)

Issues

If you have any questions about this publication or are having problems accessing it, please contact reflib@nist.gov.

Created April 3, 2010, Updated November 10, 2018