期刊
CARBON
卷 178, 期 -, 页码 477-487出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.carbon.2021.03.018
关键词
Graphene oxide; Reduced graphene oxide; In-situ transmission electron microscopy; Thermal reduction
资金
- European Union [823717, JTC-PCI2018-093137, 881603]
- Gobierno de Aragon (DGA Grupos Reconocidos) [E13_17R, T03_20R]
- Spanish MINECO [MAT2016-79776-P, PID2019-104739GB-100/AEI/10.13039/501100011 033, PID2019-104272RB-C51/AEI/10.13039/501100011033]
- Spanish MICINN [MAT2016-79776-P, PID2019-104739GB-100/AEI/10.13039/501100011 033, PID2019-104272RB-C51/AEI/10.13039/501100011033]
An in-depth study of reducing graphene oxide by in-situ thermal TEM analysis was conducted, with focus on the transformations of oxygen functional groups, water desorption, and graphitisation as a function of temperature. A model for water and oxygen functional groups removal was proposed based on monitored chemical and physical parameters. The unique information provides a detailed roadmap of GO's thermal behavior at an extended temperature range, which is important for understanding its response to thermal effects in applications.
We report an in-depth study of the reduction of graphene oxide (GO) by in-situ thermal transmission electron microscopy (TEM) analysis. In-situ heating high-resolution TEM (HRTEM) imaging and electron energy-loss spectroscopy (EELS) measurements have been combined to identify the transformations of different oxygen functional groups, the desorption of physisorbed and chemisorbed water and the graphitisation as a function of the temperature in the range from 70 up to 1200 degrees C. A model for the general removal of water and OFGs is proposed based on different chemical and physical parameters that have been monitored. All this unique information provides a detailed roadmap of the thermal behaviour of GO at an extended range of temperature. This is not only of interest to understand the thermal reduction process of GO but also of critical relevance to the response of GO in applications when exposed to thermal effects. (C) 2021 Elsevier Ltd. All rights reserved.
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