Thermal reduction of graphene oxide: How temperature influences purity
Among various methods used for the reduction of graphene oxide (GO) into a purer form of graphene, the thermal reduction method provides a simpler, safer, and economic alternative, compared to other techniques. Thermal reduction of GO causes significant weight loss and volume expansion of the materi...
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| Vydáno v: | Journal of materials research Ročník 33; číslo 23; s. 4113 - 4122 |
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| Hlavní autoři: | , , , , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
| Vydáno: |
New York, USA
Cambridge University Press
14.12.2018
Springer International Publishing Springer Nature B.V |
| Témata: | |
| ISSN: | 0884-2914, 2044-5326 |
| On-line přístup: | Získat plný text |
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| Shrnutí: | Among various methods used for the reduction of graphene oxide (GO) into a purer form of graphene, the thermal reduction method provides a simpler, safer, and economic alternative, compared to other techniques. Thermal reduction of GO causes significant weight loss and volume expansion of the material. Current work investigates the onset temperature where reduction in terms of exfoliation takes place, which is determined to be 325 °C at standard atmospheric pressure. Reduction temperature plays the most crucial role as it controls the quality of reduced graphene oxide in terms of weight percentage of carbon and lattice defect. The study leads to achieving highest content with a minimum defect in the graphene lattice at the optimum temperature, which is found to be 350 °C at standard atmospheric pressure. The thermal reduction process has been analyzed with the help of Fourier transform infrared spectroscopy, thermogravimetric analysis, and thermal degradation kinetics. From thermal degradation kinetics of GO, the rate of reaction has been found to be independent of concentration and is a sole function of temperature. |
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| Bibliografie: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 |
| ISSN: | 0884-2914 2044-5326 |
| DOI: | 10.1557/jmr.2018.338 |