The Effects of rGO Content and Drying Method on the Textural, Mechanical, and Thermal Properties of rGO/Polymer Composites.

Composite hydrogels samples consisting of poly(methyl methacrylate/butyl acrylate/2-hydroxyethylmethacrylate) (poly-OH) and up to 60% reduced graphene oxide (rGO) containing rGO were synthesized. The method of coupled thermally induced self-assembly of graphene oxide (GO) platelets within a polymer matrix and in situ chemical reduction of GO was applied. The synthesized hydrogels were dried using the ambient pressure drying (APD) and freeze-drying (FD) methods. The effects of the weight fraction of rGO in the composites and the drying method on the textural, morphological, thermal, and rheological properties were examined for the dried samples. The obtained results indicate that APD leads to the formation of non-porous xerogels (X) of high bulk density (D), while FD results in the formation of highly porous aerogels (A) with low D. An increase in the weight fraction of rGO in the composite xerogels leads to an increase in D, specific surface area (SA), pore volume (Vp), average pore diameter (dp), and porosity (P). With an increase in the weight fraction of rGO in A-composites, the D values increase while the values of SP, Vp, dp, and P decrease. Thermo-degradation (TD) of both X and A composites takes place through three distinct steps: dehydration, decomposition of residual oxygen functional group, and polymer chain degradation. The thermal stabilities (TS) of the X-composites and X-rGO are higher than those of the A-composites and A-rGO. The values of the storage modulus (E') and the loss modulus (E") of the A-composites increase with the increase in their weight fraction of rGO.

Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction.

Indigo carmine is a commonly used industrial blue dye. To determine its concentration in a commercially available food dye composed of a mixture of indigo carmine and D-glucose, this paper characterizes it through (ATR, KBr) FTIR micro-Raman as well as UV/Vis and clock: Briggs-Rauscher (BR) oscillatory reaction methods. The indigo carmine was detected in the bulk food dye only by applying micro-Raman spectroscopy, indicating a low percentage of the indigo carmine present. This research provides an improvement in the deviations from the experimental Raman spectrum as calculated by the B97D/cc-pVTZ level of theory one, resulting in a better geometrical optimization of the indigo carmine molecule compared to data within the literature. The analytical curves used to determine indigo carmine concentrations (and quantities) in an aqueous solution of food dye were applied by means of UV/Vis and BR methods. BR yielded significantly better analytical parameters: 100 times lower LOD and LOQ compared to commonly used UV/Vis. The remarkable sensitivity of the BR reaction towards indigo carmine suggests that not only does indigo carmine react in an oscillatory reaction but also its decomposition products, meaning that the multiple oxidation reactions have an important role in the BR's indigo carmine mechanism. The novelty of this research is the investigation of indigo carmine using a clock BR reaction, opening new possibilities to determine indigo carmine in other complex samples (pharmaceutical, food, etc.).