Non-blinking dendritic crystals from C-dot solution

Mewada, Ashmi; Vishwakarma, Riteshkumar; Patil, Bhushan; Phadke, Chinmay; Kalita, Golap; Sharon, Maheshwar; Sharon, Madhuri

doi:10.5714/cl.2015.16.3.211

Cited by 10 publications

(7 citation statements)

References 22 publications

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“…This is in accordance to the study that Cdots generally show optical uptake on the wavelength of UV with the tail extending on the wavelength of visible light [15,20]. Furthermore, the peaks indicate the core of Cdots [21]. Based on Figure 3, the stem of kangkung provides the highest absorbance peak.…”

Section: Resultssupporting

confidence: 89%

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Optical Properties Comparison of Carbon Nanodots Synthesized from Kangkung (Ipomoea aquatica) with Deep Frying and Roasting Techniques

Dwandaru

Fauzi

Sari

et al. 2019

J. Penelit. Fis. Apl.

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Carbon nanodots (Cdots) have many unique properties such as luminescence that can be utilized in various fields. The purposes of this study are to synthesize Cdots from kangkung (Ipomoea aquatica) through frying and roasting techniques and compare the optical properties of the Cdots using UV-Vis, PL, and FTIR. Three stages of synthesizing process of Cdots, i.e.: preparing the kangkung powder (root, stem, leaf) and synthesizing the Cdots through frying and roasting techniques. Each part (root, stem, and leaf) was heated in an oven at 250 oC for 2 hours and mashed into powder. The frying method was done by frying 15 g of the powder in 120 ml oil for 5 minutes at 88 oC, filtered, and dissolved in n-hexane. In addition, the roasting method was done by frying the powder without oil as much as 15 g for 5 minutes, dissolved in 120 ml of distilled water, and then filtered. The UV-Vis characterization showed one absorbance peak for Cdots via frying and roasting techniques at 293 nm to 296 nm and 262 nm to 282 nm, respectively. The Cdots through frying and roasting techniques produce red and green luminescence, respectively. The FTIR characterization showed the presence of C=C and C=O functional groups, which are the core and surface state of the Cdots by frying technique, while the samples via roasting technique showed only the core. It can be concluded that the Cdots samples obtained from frying and roasting methods have different optical properties. The frying method produces Cdots with longer wavelength at the absorbance peak in the UV-Vis test compared to the roasting method. Moreover, the frying and roasting methods produce different color luminescence.

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Section: Resultssupporting

confidence: 89%

“…This is in accordance with the study that shows the absorbance peak of Cdots is at 260-360 nm [18]. As in the previous result, the samples have one absorbance peak that shows the core of Cdots [21]. Moreover, the root of kangkung has the highest absorbance peak.…”

Section: Cdots By Frying Technique Using Uv-vissupporting

confidence: 91%

Optical Properties Comparison of Carbon Nanodots Synthesized from Kangkung (Ipomoea aquatica) with Deep Frying and Roasting Techniques

Dwandaru

Fauzi

Sari

et al. 2019

J. Penelit. Fis. Apl.

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“…The peak shifted from 267 to 280 nm for different durations of time, and has the value of 280 nm for a 2 h reaction. The UV-Vis graph shows that maximum absorbance is variable with time and varies from 267 nm to 280 nm [34,35].…”

Section: Optical Properties Of Cdsmentioning

confidence: 99%

Eco Friendly Synthesis of Carbon Dot by Hydrothermal Method for Metal Ions Salt Identification

et al. 2021

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In this work, we report the synthesis method of carbon quantum dots (CDs) using the one-step method for fast and effective metal ion determination. Ascorbic acid was used as an inexpensive and environmentally friendly precursor. High-pressure and high-temperature reactors were used for this purpose. Microscopic characterization revealed the size of CDs was in the range of 2–6 nm and they had an ordered structure. The photoluminescence properties of the CDs depend on the process temperature, and we obtained the highest PL spectra for 6 h of hydrothermal reaction. The maximum emission spectra depend poorly on synthesis time. Further characterization shows that CDs are a good contender for sensing Fe3+ in aqueous systems and can detect concentrations up to 0.49 ppm. The emission spectra efficiency was enhanced by up to 200% with synthesis time.

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“…The emission at 499.57 nm indicates a green wavelength (495-770 nm) so that the C-dots solution produced emits green light. 45,46 According to literature, the second peak at 673.52 nm shows a structure of porphyrin, which is a part of many structures of chlorophyll. 45,48 In this case, the porphyrin comes from the olive oil because olive oil contains chlorophyll compounds.…”

Section: Resultsmentioning

confidence: 99%

“…45 The transition of the first and second peaks are π → π* and n → π*, respectively. 46 One or two absorbance peaks with absorbance profile extending to higher visible wavelengths indicates the formation of C-dots. 15,47 Hence, the above UV-Vis results show differences between the C-dots solution and olive oil in their absorbance properties.…”

Section: Resultsmentioning

confidence: 99%

Chicken Bone Wastes as Precursor for C-dots in Olive Oil

Dwandaru¹,

Sari²

2020

JPS

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The objectives of this study were to synthesise and characterise carbon nanodots (C-dots) from chicken bone wastes in olive oil. The chicken bones were collected from the wastes of local chicken meat filleting shops, which were then cleaned, dried under the sun, heated in an oven at 250°C for 2 h, and ground into powder. One gram of the powder was dispersed into 10 ml of olive oil, which was then heated in a microwave for 5 min and filtered. For characterisation purposes, five drops of the solution were mixed with 8 ml of n-hexane. The carbonisation was indicated by the colour change of the solution after the microwave heating, i.e., from yellow (pure olive oil) to concentrated dark-brownish colour (C-dots solution). The characterisations were conducted using UV-Vis, photoluminescence (PL), Fourier-transform infrared (FTIR) and scanning electron microscope (SEM) to determine the optical properties of the C-dots, whereas the viscosity and the surface tension of pure olive oil and C-dots solution were also measured. The UV-Vis result showed two absorbance peaks of C-dots solution at 234 nm and 267 nm. The PL result showed green and red emissions at 499.57 nm and 673.52 nm, respectively. The FTIR result showed functional groups of C=C and C=O, which indicate the core and surface state of C-dots, respectively. The SEM result showed a surface morphology of C-dots aggregates in the structural form of homogeneous bulks. Finally, the C-dots solution had viscosity and surface tension, which were lower than those of pure olive oil so that the C-dots solution may be better absorbed by the body tissue for biomedical applications.

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Non-blinking dendritic crystals from C-dot solution

Cited by 10 publications

References 22 publications

Optical Properties Comparison of Carbon Nanodots Synthesized from Kangkung (Ipomoea aquatica) with Deep Frying and Roasting Techniques

Optical Properties Comparison of Carbon Nanodots Synthesized from Kangkung (Ipomoea aquatica) with Deep Frying and Roasting Techniques

Eco Friendly Synthesis of Carbon Dot by Hydrothermal Method for Metal Ions Salt Identification

Chicken Bone Wastes as Precursor for C-dots in Olive Oil

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