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

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dc.contributor.authorKütük, Nurşah
dc.contributor.authorGürer, Sevil Çetinkaya
dc.date.accessioned2024-10-26T17:37:43Z
dc.date.available2024-10-26T17:37:43Z
dc.date.issued2021
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractGraphene 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 ?C 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 22.08? in the XRD data is evidence of reduction of GO.
dc.identifier.doi10.17798/bitlisfen.930796
dc.identifier.endpage1323
dc.identifier.issn2147-3129
dc.identifier.issn2147-3188
dc.identifier.issue4
dc.identifier.startpage1314
dc.identifier.trdizinid499878
dc.identifier.urihttps://doi.org/10.17798/bitlisfen.930796
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/499878
dc.identifier.urihttps://hdl.handle.net/20.500.12418/23580
dc.identifier.volume10
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofBitlis Eren Üniversitesi Fen Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPolyphenol
dc.subjectGreen synthesis
dc.subjectReduced graphene oxide
dc.subjectWhite cabbage
dc.titleEffect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract
dc.typeArticle

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