Synthesis of LiMn@d2O@d4 from a gelled ovalbumin matrix

A simple and inexpensive route for the preparation of LiMn@d2O@d4 using ovalbumin (egg white) as a gelating agent is described. Gelation of freshly extracted ovalbumin was effected by changes in ionic strength brought about by the addition of nitrate precursors to an aqueous solution of ovalbumin and subsequent warming. This resulted in tiny pockets of precursor materials getting trapped in the matrix of the gelled ovalbumin. Heat treatment of the gelled mass yielded submicron-sized LiMn@d2O@d4 crystals at temperatures as low as 400@uoC.