1. Kombucha çayı kullanarak yeşil sentez ve kimyasal sol-jel yöntemi ile ZnO nanoparçacıklarının sentezlenmesi ve fotokatalitik aktivitelerinin karşılaştırılması.
- Author
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Haste, Zeynep Özserçe and Gürer, Sevil Çetinkaya
- Subjects
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KOMBUCHA tea , *ZINC oxide synthesis , *CHEMICAL kinetics , *CHEMICAL synthesis , *METHYLENE blue - Abstract
In this study, zinc oxide nanoparticles were synthesized using Kombucha tea (KÇ) by green synthesis and chemical sol-gel methods and their properties were investigated. In order to determine the optimal synthesis conditions of zinc oxide nanoparticles (ZnO-NP(KÇ)) using kombucha tea, experiments were carried out by taking the reaction temperatures of 25, 40, and 60℃ and the reaction time of 1, 2, 3 and 4 h. Temperature of 60℃ and reaction time were determined as 3 h in these parameters examined. For comparison, the synthesis of zinc oxide nanoparticles (ZnO-NP(SJ)) was carried out by sol-gel method, which is a chemical method, at a reaction temperature of 60℃ and a reaction time of 3h. The characterization of ZnO-NPs prepared by using both methods was examined using UV/Vis, FTIR, XRD, and SEM techniques. The mean crystallite size of ZnO-NP(KÇ) and ZnO-NP(SJ) synthesized using both methods was determined by the 22 nm and 89 nm Debye Scherrer equation, respectively. In the second part of the study, the photocatalytic activities of ZnO-NP prepared by both methods were compared by examining the dye removal in methylene blue (MM) solution under UV lamp and at the end of 180 min. The effects of initial concentration and initial pH of MM and photocatalyst concentration on photocatalytic activity were examined. It was determined that the prepared ZnO-NP(KÇ) removed 76% and ZnO-NP(SJ) 67% of the MM from the aqueous solution. Using ZnO-NP synthesized by both methods, it was determined that the photocatalytic degradation kinetics of MM matched the first-order reaction kinetics. [ABSTRACT FROM AUTHOR]
- Published
- 2025
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