Morphology and physical-chemical properties of baked nanoporous frustules

We investigated the morphology and physical-chemical properties of baked and unbaked nanoporous frustules. Scanning electron microscopy (SEM) observations showed that the nanoporous structures of frustules unchanged at 400 degrees C even after baking for 6 h. During baking at 800 degrees C, the frustule structures changed dramatically. On the other hand, Fourier transform infrared spectroscopy (FTIR) of bulk frustule samples indicated that physical-chemical properties of the frustules had clearly changed after baking at not only 800 degrees C but also 400 degrees C. These results showed that the reconstruction of the structures had occurred inside the frustules, even though the morphology of the frustules had not apparently changed at 400 degrees C. In order to characterize the exact shape of the frustules, living diatom cells were grown on a functionalized mica surface, and then baked without any chemical treatment for SEM study. This 'direct baking' technique is effective for comparing minute structures of the frustules, because completed combination of every part of the frustules can be observed.