Search

This research aimed to enhance the electrical properties of Nata De Coco-based composites, incorporating TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl) and MXene, as a potential substitute for traditional metals. The approach involves oxidizing Nata De Coco with TEMPO and immersing it in a MXene solution at 70°C. Initial assessments revealed inferior electrical properties compared to conventional metal materials. To address this, a boiling method was implemented, with varied durations of 30, 300, and 480 minutes. The electrical properties, including conductivity, current density, and specific capacitance, were evaluated for each time increment. The results indicated substantial improvements in electrical performance. Specifically, the transition from 30 to 300 minutes of boiling led to a 45.58% increase in conductivity, a 22% rise in current density, and a 13.7% boost in specific capacitance. Extending the boiling time from 300 to 480 minutes resulted in further enhancements, albeit to a lesser extent, with increments of 2.58%, 4.06%, and 3.22%, respectively. These findings underscore the direct correlation between extended boiling time and enhanced electrical properties. Characterization tests, encompassing Fourier Transform Infrared (FTIR), X-Ray Diffraction (XRD), and Scanning Electron Microscope (SEM) analyses, offered additional insights. XRD results indicated that prolonged boiling times induced rightward shifts and narrowed peaks in diffraction patterns, indicative of increased crystallinity. The highest X-ray intensity was attained after 480 minutes of boiling, registering at 847.23 counts per second with a 2-theta angle of 21.31°. Additionally, the smallest crystal size was observed at this duration, measuring 138.2851 Å. SEM analysis revealed a higher fraction of MXene in the composite film as boiling time extended. Furthermore, FTIR analysis illustrated an augmented presence of hydroxyl functional groups with increasing boiling time. These findings collectively affirm the favorable influence of extended boiling time on the electrical properties and structural characteristics of Nata De Coco, TEMPO, and MXene composites. [ABSTRACT FROM AUTHOR]

In this study, the PVA/Ppy composite was pulled at several humidity variations, namely at 50%, 75% and 97% humidity. Then the electrical conductivity was calculated using the four-point probe method. The results of this study showed that the conductivity value decreased when without pulling compared to pulling. As at 95% humidity, the conductivity value of 31.312 x 10-2 S/cm without pulling changes to 25.819x 10-2 S/cm with pulling, which is a decrease of 17.57 %. The measurement results also show that humidity affects the conductivity value. High humidity can increase electrical conductivity. As in the condition without pulling, the conductivity value of 11.773 x 10-2 S/cm at 75% humidity becomes 31.312 x 10-2 S/cm at 95% humidity. Up about 165%. It can also be seen from the results of the FTIR characteristic test which shows that the absorption of the hydroxyl functional group is more in the sample without pulling and at high humidity. [ABSTRACT FROM AUTHOR]

In this study, the changes in the conductivity of the biocomposite films formed from nata de coco, TEMPO and MXene were calculated due to variations in boiling temperature. The variations in boiling temperature carried out in this study were 50˚C, 70˚C, and 90˚C. TEMPO is used as an oxidation medium for nata de coco. Before mixing with nata de coco and TEMPO films, the MXene is etched first. The resulting composite film is based on variations in boiling temperature. Then the conductivity is calculated. Then tested the characteristics of SEM, and FTIR. Measurement of conductivity values using a four-point probe. The results obtained from the conductivity values are 3.808 S/cm, 4.642 S/cm, and 6.122 S/cm for time variations of 50˚C, 70˚C, and 90˚C. The measurement results show that the increase in conductivity from 50 °C to 70 °C is 21.9 % and from a temperature of 70°C to 90°C it increases by 31.8%. So, the conductivity value will increase with increasing boiling temperature. The characteristic test also shows that with the increase in boiling temperature, it can be seen in the FTIR test that the absorption of the hydroxyl functional group increases. Meanwhile, the SEM test shows that the morphological structure is more evenly distributed. [ABSTRACT FROM AUTHOR]