Kütük, NurşahBoran, FilizGürer, Sevil Çetinkaya2024-10-262024-10-2620192667-4211https://doi.org/10.18038/estubtda.630211https://search.trdizin.gov.tr/tr/yayin/detay/359313https://hdl.handle.net/20.500.12418/23626In 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.en10.18038/estubtda.630211info:eu-repo/semantics/openAccessArticle20Özel Sayı2924359313