Enhanced ripening behavior of Mg-doped CdSe quantum dots

Pure CdSe and Mg-doped CdSe nanocrystal quantum dots were synthesized into the zinc-blende structure at a low temperature by the inverse micelle technique using paraffin oil and oleic acid as surface capping agents. The ripening behavior of the nanocrystals was monitored using the red shift in ultraviolet (UV)-visible light absorption peaks, and their size variation was estimated using the so-called, quantum confinement theory. The Lifshitz–Slyozov–Wagner (LSW) kinetics analyses were performed based on the variation in size according to the ripening temperature and time period. The activation energy (Q) and reaction rate constant (K_o) were determined for the ripening reaction using Arrhenius-type plots. The kinetics analyses reveal that the volume diffusion through the liquid-phase solution is the governing mechanism for the ripening of both nanocrystals. The Mg-doped CdSe nanocrystals showed enhanced ripening kinetics due to the low activation energy for the volume diffusion.