SPECTRAL ANALYSIS OF OBTAINED QUANTUM CARBON DOTS FROM FOOD PRODUCTS

Zuzanna IWIŃSKA; Paweł PIETRUSIEWICZ

doi:10.36868/ejmse.2020.05.03.156

European Journal of Materials Science and Engineering (Sep 2020)

SPECTRAL ANALYSIS OF OBTAINED QUANTUM CARBON DOTS FROM FOOD PRODUCTS

Zuzanna IWIŃSKA,
Paweł PIETRUSIEWICZ

Affiliations

Zuzanna IWIŃSKA: Department of Physics, Faculty of Production Engineering and Materials Technology, Czestochowa University of Technology, 19 Armii Krajowej Str., 42-200 Częstochowa, Poland
Paweł PIETRUSIEWICZ: Department of Physics, Faculty of Production Engineering and Materials Technology, Czestochowa University of Technology, 19 Armii Krajowej Str., 42-200 Częstochowa, Poland

DOI: https://doi.org/10.36868/ejmse.2020.05.03.156
Journal volume & issue: Vol. 5, no. 3
pp. 156 – 160

Abstract

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The article describes the preparation and testing of optical properties of carbon quantum dots. optical properties were tested using a UV-VIS spectrophotometer and spectrometer. The maximum absorbance was determined in the range of  ~377 to ~408nm. All solutions obtained showed an emission corresponding to the wavelength in the green light range. Furthermore, the effect of solution concentration on the optical properties of carbon quantum dots was investigated.

Published in European Journal of Materials Science and Engineering

ISSN: 2537-4338 (Print); 2537-4346 (Online)
Publisher: Politehnium Publishing House
Country of publisher: Romania
LCC subjects: Technology: Electrical engineering. Electronics. Nuclear engineering: Materials of engineering and construction. Mechanics of materials
Website: https://ejmse.ro/archive/

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