TY  - CONF
A1  - Hui, K.C.
A1  - Abidin, N.H.Z.
A1  - Sambudi, N.S.
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85145443006&doi=10.1051%2fe3sconf%2f202128702002&partnerID=40&md5=dc9f272cde04549c1a37fd5359b524aa
VL  - 287
Y1  - 2021///
PB  - EDP Sciences
SN  - 25550403
N1  - cited By 0; Conference of 2021 International Conference on Process Engineering and Advanced Materials, ICPEAM2020 ; Conference Date: 13 July 2021 Through 15 July 2021; Conference Code:185461
N2  - In this work, carbon quantum dots (CQDs) are synthesized using rice husk as a natural precursor. The effect of amino and carboxyl functionalization is studied by adjusting the amount of ethylenediamine (EDA) as the amino source and ascorbic acid as the carboxyl source. HRTEM analysis show the formation of spherical carbon quantum dots. FTIR analysis confirms the presence of OH and CO bonding, indicating formation of CQDs. The addition of EDA and ascorbic acid quenches the fluorescence and shifts the emission wavelength from blue region (450-485 nm) to green region (500-565 nm). Based on the results, N-RHCQDs (0.6 ml) and C-RHCQDs (2.5ml) are chosen as the best samples as they give the highest quantum yield of 0.37 and 3.26 respectively. This implies that the fluorescence intensity is higher at a more basic and less acidic condition. This study suggests that the addition of different functionalization agents can tune the photoluminescence properties of CQDs that will be beneficial for its application. © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/)
ID  - scholars14744
TI  - Effect of Amino and Carboxyl Functionalization on the Photoluminescence Properties of Rice Husk-Derived Carbon Quantum Dots (RH-CQDs)
AV  - none
ER  -