GREEN REDUCTION OF GRAPHENE OXIDE BY USING KOMBUCHA TEA

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dc.contributor.authorKütük, Nurşah
dc.contributor.authorBoran, Filiz
dc.contributor.authorGürer, Sevil Çetinkaya
dc.date.accessioned2024-10-26T17:37:46Z
dc.date.available2024-10-26T17:37:46Z
dc.date.issued2019
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractIn this study, a simple and efficient method of reduction for the preparation of reduced graphene oxide (RGO) from grapheneoxide (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 wasdetermined by using Folin-Cioceltau method. KT and GO were mixed in certain ratios to reduce graphene oxide (RGO) atroom temperature. RGO was characterized by X-Ray Diffraction (XRD), Scanning Electron Microscopy (SEM) and FourerTransform Infrared (FTIR). It was clearly observed that the functional groups containing oxygen were reduced as a result ofthe analyzes.
dc.identifier.doi10.18038/estubtda.630211
dc.identifier.endpage29
dc.identifier.issn2667-4211
dc.identifier.issueÖzel Sayı
dc.identifier.startpage24
dc.identifier.trdizinid359313
dc.identifier.urihttps://doi.org/10.18038/estubtda.630211
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/359313
dc.identifier.urihttps://hdl.handle.net/20.500.12418/23626
dc.identifier.volume20
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofEskişehir Technical University Journal of Science and and Technology A- Applied Sciences and Engineering
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleGREEN REDUCTION OF GRAPHENE OXIDE BY USING KOMBUCHA TEA
dc.typeArticle

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