Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract

Year 2021, , 1314 - 1323, 31.12.2021

Nurşah Kütük , Sevil Cetınkaya Gürer

https://doi.org/10.17798/bitlisfen.930796

Cited By: 1

Abstract

Grafen, geniş yüzey alanı, mekanik dayanımı, ısıl, elektriksel ve manyetik özellikleri nedeniyle son yıllarda dikkatleri üzerine çeken önemli bir malzemedir. Bu çalışmada grafen oksitin (GO) yeşil sentezle indirgenmesi ile indirgenmiş grafen oksit (RGO) elde edilmiştir. Bu amaçla, GO'yu indirgemek için daha önce kullanılmamış beyaz lahana sulu özütü seçildi. Özütteki indirgeyici ajan olan toplam fenolik asitler Folin-Cioceltau yöntemine göre belirlendi. 1 mL beyaz lahana özütünde 0.064 gram polifenol olduğu tespit edildi. İndirgeme deney koşullarını belirlemek için 25, 50 ve 100 ⁰C indirgeme sıcaklığı ve 1, 2, 4 ve 6 saatlik indirgeme sürelerinde çalışılmıştır. Sentezlenen RGO'ların yapısal karakterizasyonu XRD, FTIR ve SEM teknikleri ile yapıldı.

Keywords

İndirgenmiş grafen oksit, yeşil sentez, beyaz lahana, polifenol

Supporting Institution

Sivas Cumhuriyet Üniversitesi Bilimsel Araştırmalar Proje Servisi (CÜBAP)

Project Number

M-702

Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract

Abstract

Graphene is an important material that has attracted attention in recent years due to its large surface area, mechanical strength, thermal, electrical and magnetic properties. In this work, reduced graphene oxide (RGO) was obtained by reducing the graphene oxide (GO) with green synthesis. For this purpose, white cabbage aqueous extract was selected to reduce GO. The total phenolic acids, which are the reducing agent in the extract, were determined according to the Folin-Cioceltau method. It was determined that there is 0.064 grams of polyphenols in 1 mL of white cabbage extract. In order to determine the reduction experimental conditions, a reduction temperature of 25, 50 and 100 ⁰C and 1, 2, 4 and 6 hours of reduction time were studied. Structural characterization of synthesized RGOs was performed with XRD, FTIR and SEM techniques. The results showed that GO was reduced at a reduction reaction temperature of 100 °C and a reduction reaction time of 6 hours. The peak seen at 22.08⁰ in the XRD data is evidence of reduction of GO.

Keywords

Reduced graphene oxide, Green synthesis, White cabbage, Polyphenol

Project Number

M-702

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