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Description
This study evaluates how nitrogen doping introduced from various precursors tune the structure of graphene oxide(GO) nanomaterial (NM) and its role in enhancing biohydrogen(bioH2) production from sugarcane bagasse(SCB). This is a great step towards generation of carbon free energy through valorization of wastes(SCB). GO was synthesized using Modified Hammer’s method while the N doping was achieved via hydrothermal process. To establish phase, morphology, level of integration of N in the GO network and the viability of the NM for BioH2 production, various techniques were utilized including; powder XRD, HRSEM, Raman spectroscopy, FTIR, UV-Vis. The XRD results showed a shift in peak from sharp peak at 2θ value of 12° to abroad peak at 26° suggesting successful anchoring N atoms in oxygen vacancies. This is further corroborated by Raman shifts that indicated increase in I_D⁄I_G which demonstrated defect creation through introduction of N atoms within the GO network and creation of oxygen vacancies. The crystallite sizes also reduced by about 50% upon doping from 2.95 nm for GO to an average about 1.21 nm for nitrogen doped graphene oxide(NGO) with ammonia precursor(NGO-Amm) reporting the least crystallite size of 1.07nm. The SEM micrographs showed sheet-like folded morphology typical of GO with more pronounced folding upon nitrogen doping. The FTIR results indicated, broad peak at around 3200 for GO associated with –OH stretching. This peak decreased significantly upon doping due to removal of –OH functional groups. Additionally, peaks at 1540 and 2081 ascribed to C-N and N-H stretching were observed. Tauc analysis from the UV-Vis data indicated a reduction of bandgap from 4.06 eV for GO to minimum of 2.19 eV for NGO-Urea suggesting improvement of conductivity which is key for electron shuttling during bioH2 production process. In general introduction of N from different precursors lead to variable changes in the structure of the GO suggesting possible significant influence on the enhancement of bioH2 production through dark fermentation of sugarcane bagasse.
| Apply for student award at which level: | PhD |
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| Consent on use of personal information: Abstract Submission | Yes, I ACCEPT |