English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Carbon dots (C-dots) are a new type of fluorescent nanoparticles that can be readily synthesized from natural sources, such as cassava’s peels. In this work, C-dots were synthesized from cassava’s peels using low temperature green synthesis based. The Green synthesis techniques were done by using water as a solvent non-chemical and natural sources. The Synthesis was done using various concentrations of precursor from 0.25%, 0.50%, 1.0% and 2.0%. Optical properties of C-dots were characterized using spectrophotometer UV-Vis, photoluminescence (PL) and time resolved photoluminescence (TRPL). The concentration of precursor lead to differences in molecular density and content of preparation thus affecting optical properties. The performance of C-dots optical properties were dominated by the transition of electrons n–π* on structure aromtic C=O which originate from the surface of C-dots. The result of C-dots sample with a concentration of 2.0% precursors has the best emission effiency. This provides the potential for C-dots cassava’s peels in the aqueous solution to be applied as cellular bioimaging and biosensing metal ions and salts.

Precursor Concentration Effect on Optical Properties of Carbon Dots from Cassava’s Peels