Both long chain alkyl thiols and alkyl amines behave as size focusing agents for gold nanoparticles, a process that is under thermodynamic control. However, amines do not oxidize surface gold atoms while thiols do oxidize surface gold to gold(I) with evolution of hydrogen gas. Therefore, alkyl amines participate in digestive ripening by a different mechanism. The efficiency of alkyl amines for this process is described and compared, and ultimate gold particle size differences are discussed. Reported herein is a detailed investigation of alkyl chain lengths for alkyl amines, aromatic amines (aniline), and unusually reactive amines (2-phenylethyl amine). Also, two methods of preparation of the crude gold nanoparticles were employed: gold ion reduction/inverse micelle vs. metal vaporization (Solvated Metal Atom Dispersion—SMAD).
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