Kütük, NurşahBoran, FilizÇetinkaya Gürer, Sevil2021-11-012021-11-012019Gürer, S. C. (2019). Green Reduction Of Graphene Oxide By Using Kombucha Tea. Eskişehir Technical University Journal of Science and Technology A-Applied Sciences and Engineering, 20, 24-29.1302-31602667-4211https://doi.org10.18038/estubtda.630211https://app.trdizin.gov.tr/makale/TXpVNU16RXpNdz09https://hdl.handle.net/11491/8034In this study, a simple and efficient method of reduction for the preparation of reduced graphene oxide (RGO) from graphene oxide (GO) using Kombucha Tea (KT) is reported. The graphene oxides (GOs) were produced from natural graphite (Gr) powders based on Hummers’ method. KT was used as natural reductants to reduction of GO. Polyphenol content of KT was determined by using Folin-Cioceltau method. KT and GO were mixed in certain ratios to reduce graphene oxide (RGO) at room temperature. RGO was characterized by X-Ray Diffraction (XRD), Scanning Electron Microscopy (SEM) and Fourer Transform Infrared (FTIR). It was clearly observed that the functional groups containing oxygen were reduced as a result of the analyzes.eninfo:eu-repo/semantics/openAccessGraphene OxideKopmbucha TeaReductionGraphite PowderArticle20Özel Sayı242910.18038/estubtda.630211