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

ÇETİNKAYA, Sevil; KÜTÜK, Nurşah

doi:10.17798/bitlisfen.930796

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

Nurşah KÜTÜK, (Cumhuriyet Üniversitesi, Mühendislik Fakültesi, Kimya Mühendisliği Bölümü, Sivas, Türkiye)

SEVİL ÇETİNKAYA GÜRER (Cumhuriyet Üniversitesi, Mühendislik Fakültesi, Kimya Mühendisliği Bölümü, Sivas, Türkiye)

Bitlis Eren Üniversitesi Fen Bilimleri Dergisi

13 4

Yıl: 2021 Cilt: 10 Sayı: 4 Sayfa Aralığı: 1314 - 1323 Metin Dili: İngilizce DOI: 10.17798/bitlisfen.930796 İndeks Tarihi: 29-07-2022

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

Öz:

Graphene 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 ⁰C 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 22.08⁰ in the XRD data is evidence of reduction of GO.

Anahtar Kelime: Polyphenol Reduced graphene oxide Green synthesis White cabbage

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

Öz:

Grafen, geniş yüzey alanı, mekanik dayanımı, ısıl, elektriksel ve manyetik özellikleri nedeniyle son yıllarda dikkatleri üzerine çeken önemli bir malzemedir. Bu çalışmada grafen oksitin (GO) yeşil sentezle indirgenmesi ile indirgenmiş grafen oksit (RGO) elde edilmiştir. Bu amaçla, GO'yu indirgemek için daha önce kullanılmamış beyaz lahana sulu özütü seçildi. Özütteki indirgeyici ajan olan toplam fenolik asitler Folin-Cioceltau yöntemine göre belirlendi. 1 mL beyaz lahana özütünde 0.064 gram polifenol olduğu tespit edildi. İndirgeme deney koşullarını belirlemek için 25, 50 ve 100 ⁰C indirgeme sıcaklığı ve 1, 2, 4 ve 6 saatlik indirgeme sürelerinde çalışılmıştır. Sentezlenen RGO'ların yapısal karakterizasyonu XRD, FTIR ve SEM teknikleri ile yapıldı.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	KÜTÜK N, ÇETİNKAYA S (2021). Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. , 1314 - 1323. 10.17798/bitlisfen.930796
Chicago	KÜTÜK Nurşah,ÇETİNKAYA Sevil Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. (2021): 1314 - 1323. 10.17798/bitlisfen.930796
MLA	KÜTÜK Nurşah,ÇETİNKAYA Sevil Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. , 2021, ss.1314 - 1323. 10.17798/bitlisfen.930796
AMA	KÜTÜK N,ÇETİNKAYA S Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. . 2021; 1314 - 1323. 10.17798/bitlisfen.930796
Vancouver	KÜTÜK N,ÇETİNKAYA S Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. . 2021; 1314 - 1323. 10.17798/bitlisfen.930796
IEEE	KÜTÜK N,ÇETİNKAYA S "Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract." , ss.1314 - 1323, 2021. 10.17798/bitlisfen.930796
ISNAD	KÜTÜK, Nurşah - ÇETİNKAYA, Sevil. "Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract". (2021), 1314-1323. https://doi.org/10.17798/bitlisfen.930796

APA	KÜTÜK N, ÇETİNKAYA S (2021). Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 10(4), 1314 - 1323. 10.17798/bitlisfen.930796
Chicago	KÜTÜK Nurşah,ÇETİNKAYA Sevil Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 10, no.4 (2021): 1314 - 1323. 10.17798/bitlisfen.930796
MLA	KÜTÜK Nurşah,ÇETİNKAYA Sevil Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, vol.10, no.4, 2021, ss.1314 - 1323. 10.17798/bitlisfen.930796
AMA	KÜTÜK N,ÇETİNKAYA S Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi. 2021; 10(4): 1314 - 1323. 10.17798/bitlisfen.930796
Vancouver	KÜTÜK N,ÇETİNKAYA S Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi. 2021; 10(4): 1314 - 1323. 10.17798/bitlisfen.930796
IEEE	KÜTÜK N,ÇETİNKAYA S "Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract." Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 10, ss.1314 - 1323, 2021. 10.17798/bitlisfen.930796
ISNAD	KÜTÜK, Nurşah - ÇETİNKAYA, Sevil. "Effect of Reduction Temperature and Time on The Reduction of Graphene Oxide with White Cabbage Extract". Bitlis Eren Üniversitesi Fen Bilimleri Dergisi 10/4 (2021), 1314-1323. https://doi.org/10.17798/bitlisfen.930796