Document Abstract
Graphene takes concerned noteworthy consideration payable its distinctive
thermal, optical as well as mechanical characteristics. There are several
chemical methods are available for reduce graphene oxide (r-GO) towards
graphene use by many reducing agent’s alike hydrazine hydrate and its
derivatives. Nevertheless, they are highly explosive and emit harmful gases.
Reduction of graphene oxide (GO) employing green approaches by way of
plants consumes fascinated much devotion by reason of its competence,
sustainable structures, and relatively low in price. Though, the crucial constituents
in green extracts and their biological degradation determinations
regarding GO continue quiet not well unstated. Now present work, the GO
was reduced by capsicum annuum (CA) extract. The ideal circumstances for
bio reduction existed at volume proportion of chili extract (10 g L−1) and GO
(0.5 g L−1) solution aimed at 8 h at 80°C. The r-GO was considered with
Raman spectroscopy, Fourier transform infrared spectroscopy (FTIR), Field
emission scanning electron microscopy (FESEM), X- Ray diffraction (XRD),
Thermo gravimetric analysis/Differential thermal analysis (TGA/DTA),
Brunauer-Emmett-Teller (BET), and zeta potential. Outcomes inveterate the
oxygen-holding clusters in GO were well detached, development of topping
coat on the exterior of r-GO, besides virtuous diffusion of r-GO in aquatic
medium. The photo catalytic degradation of GO nano composite was 96% for
methyl violet (MV) in 60 minutes.