GREEN REDUCTION OF GRAPHENE OXIDE BY USING KOMBUCHA TEA

Authors : Sevil CETINKAYA GÜRER

Pages : 24-29

Doi:10.18038/estubtda.630211

View : 16 | Download : 8

Publication Date : 2019-12-16

Article Type : Research Paper

Abstract :In this study, a simple and efficient method of reduction for the preparation of reduced graphene oxide insert ignore into journalissuearticles values(RGO); from graphene oxide insert ignore into journalissuearticles values(GO); using Kombucha Tea insert ignore into journalissuearticles values(KT); is reported. The graphene oxides insert ignore into journalissuearticles values(GOs); were produced from natural graphite insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(RGO); at room temperature. RGO was characterized by X-Ray Diffraction insert ignore into journalissuearticles values(XRD);, Scanning Electron Microscopy insert ignore into journalissuearticles values(SEM); and Fourer Transform Infrared insert ignore into journalissuearticles values(FTIR);. It was clearly observed that the functional groups containing oxygen were reduced as a result of the analyzes.
Keywords : Graphene Oxide, Kopmbucha Tea