GREEN REDUCTION OF GRAPHENE OXIDE BY USING KOMBUCHA TEA

Year 2019, Volume: 20 , 24 - 29, 16.12.2019

Sevil Cetınkaya Gürer

https://doi.org/10.18038/estubtda.630211

Cited By: 2

Abstract

In this study, a simple and efficient
method of reduction for the preparation of reduced graphene oxide (RGO) from
graphene oxide (GO) using Kombucha Tea (KT) is reported. The graphene oxides
(GOs) were produced from natural graphite (Gr) powders based on Hummers’
method. KT was used as natural reductants to reduction of GO. Polyphenol
content of KT was determined by using Folin-Cioceltau method. KT and GO were
mixed in certain ratios to reduce graphene oxide (RGO) at room temperature. RGO
was characterized by X-Ray Diffraction (XRD), Scanning Electron Microscopy
(SEM) and Fourer Transform Infrared (FTIR). It was clearly observed that the
functional groups containing oxygen were reduced as a result of the analyzes.

Keywords

Graphene Oxide, Kopmbucha Tea

Supporting Institution

Cumhuriyet University

Project Number

M702

Thanks

This study was supported by Sivas Cumhuriyet University Scientific Research Projects (CÜBAP), project number as M702.

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