The mobility of the 100 nm Fe_2O_3 particles in dense water solutions of sugar (sucrose) was determined from the analysis of the resonance absorption line shape of the Mössbauer spectra recorded in the -5°C to 40°C temperature range for different sugar concentrations. The discrepancy between the experimental data and the prediction of the classical theory of Brownian movement are interpreted in the term of the short observation time and the interaction between the solid particles in fluids, which extends in water up to 300 nm. The sedimentation process in the studied colloids was observed.
The 100 nm particles of Fe_{2}O_{3} and metallic Fe sedimented jointly with Al_{2}O_{3} powder from their suspension in oleic acid exhibit distinguished mobility which depends on the concentration of aluminum oxide. This observation is interpreted as the result of the interparticle Fe-Fe magnetic interactions which lead to the formation of the rigid network of magnetic metallic iron nanoparticles.
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