Corn Flour Nano-Graphene Prepared by the Hummers Redox Method

• Published in: ACS omega Vol. 5; no. 46; pp. 30252 - 30256
• Main Authors: Wu, Weili, Yu, Bowen
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 24.11.2020
• ISSN: 2470-1343; 2470-1343
• DOI: 10.1021/acsomega.0c04722

In view of the current high cost of graphene, the corn flour with rich sources was selected as the raw material to prepare nano-graphene by the hydrazine hydrate (Hummers) redox method. The elements, structure, and morphology of the obtained corn graphene (CG) were studied by the organic element analysis, X-ray photoelectron spectroscopy, X-ray diffraction, Raman spectroscopy, atomic force microscopy, and transmission electron microscopy. It was found that the carbon content of CG was increased by 37.8% from 57.4% (corn flour) to 95.2% (CG). There was a diffraction peak of graphene on the (002) crystal surface at 23.08°. The D and G peaks of the Raman test were present, and the I D/I G of the peak intensity ratio was 1.19. The lattice distance of the CG sample was larger than that of the commercial graphene (GE), the CG was about three layers with a layer spacing of 1.21 nm, and the CG was thinner than the GE, which proved that the obtained CG was the nano-graphene.