Synthesis of Carbon Quantum Dots from Red Onions and Analysis of Photoluminescence Properties

Year 2020, Volume: 24 Issue: 1, 48 - 56, 20.04.2020

Abdullah Biçer Kübra Bilmişoğlu Biçer

https://doi.org/10.19113/sdufenbed.570337

Cited By: 1

Abstract

In this study, carbon quantum dots were synthesized from a natural material which is red onion. Structure of carbon quantum dots was determined by XRD and FTIR spectra. Analysis of size and surface load was performed. The photophysical properties of characterized carbon quantum dots were investigated. Then, the effect of concentration, pH and temperature on the photophysical properties of the carbon quantum dots sample was investigated. Concentration studies indicated that the appropriate solution was a mixture of 250 μl / 4950 μl pure water. With the pH study performed at this concentration, it was observed that fluorescence feature decrease as pH value and temperature increases of the carbon quantum dots and it maintained its stability over a long period of time (3 months).

Keywords

Karbon quantum dots, Photoluminescence, Absorption, Fluorescence

Kırmızı Soğandan Karbon Kuantum Noktaların Sentezi ve Fotolüminesans Özelliklerinin İncelenmesi

Abstract

Bu çalışmada doğal materyal olan kırmızı soğandan karbon kuantum noktaları sentezlendi. Karbon kuantum noktaların yapısı XRD ve FTIR spektrumları ile belirlendi. Boyut ve yüzey yükü analizleri yapıldı. Karakterizasyonu yapılan karbon kuantum noktaların fotofiziksel özellikleri araştırıldı. Daha sonra fotofiziksel özellikleri üzerine konsantrasyon, pH ve sıcaklığın etkisi incelendi. Konsantrasyon çalışmaları ile uygun çözeltinin 250 μl/4950 μl saf su karışımı olduğu belirlendi. Bu konsantrasyonda yapılan pH çalışması ile karbon kuantum noktanın pH değeri ve sıcaklık arttıkça floresans özelliğinin azaldığı ve uzun zaman aralığında (3 ay) kararlılığını koruduğu gözlendi.

Keywords

Karbon kuantum noktalar, Fotolüminesans, Absorpsiyon, Floresans

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