![]() ![]() The chemical composition of green coffee beans depends on the number of parameters, such as coffee cherry processing methods, used. DSCG‐Ru, green novel supported Ru catalyst, has a dual promising performance in hydrogen production and supercapacŞtor measurements. ![]() Results revealed that gravimetric capacitance of the electrode at a current density is found as of 0,5 A/g and 43 F/g, greater than the literature values. Capacitive measurements to investigate the supercapacitor property of DSCG‐Ru catalysts prepared at optimum conditions 10% Ru, 300 oC and 60 min is investigated by CV (cyclic voltammetry), EIS (Electrochemical impedance Spectroscopy) and Galvanostatic charge discharge measurements. DSCG catalyst containing 10% Ru completed the methanolysis reaction in 1.5 minutes. It is observed that optimum conditions for the catalyst preapration are examined on the 10% Ru containing DSCG‐Ru catalysts and found as 10% Ru, 300 oC and 60 min. Firstly, DSCG‐Ru is prepared at varying Ru contents on deoiled coffee waste and hydrogen production experiments are performed by the methanolysis of sodium borohydride on the DSCG‐Ru catalysts. Characterization results revealed that DSCG‐Ru was prepared succesfully. DSCG and DSCG‐Ru materials are characterized by advanced surface analytical techniques such as N2 adsopriton‐desorption, XRD, XPS, H2‐TPR measurements. From the results, it was confirmed that BC-COF could be employed as a dye adsorbent.Īt present, a novel green material, defatted spent coffee ground (DSCG), is employed as a support to prepare DSCG supported Ru (DSCG‐Ru) material. Moreover, BC-COF could be reused for multiple times and had better dye adsorption rate compared to the original BC. The results showed that BC-COF was found to be most effective when pH 6 of methylene blue solution with a concentration of 50 mg/L was adsorbed for 30 minutes at 25☌. The effects of pH, concentration, temperature, and time on the adsorption of methylene blue dye using BC-COF bio-leather were also evaluated using ultraviolet-visible spectroscopy and zeta potential measurement. In addition, field-emission scanning electron microscopy and Brunauer-Emmett-Teller surface area analysis confirmed that coffee molecules were successfully incorporated into fiber structures of BC. Fourier-transform infrared spectroscopy and X-ray diffraction analysis confirmed that BC-COF was successfully colorized with coffee without changing its chemical and crystalline structures. To determine the dyeing and mordanting conditions with the highest color strength value, parameters such as dyeing temperature, time, mordanting methods were evaluated. Thus, this study aimed to suggest a natural dyeing method using coffee to produce an eco-friendly coffee-dyed bacterial cellulose (BC-COF) bio-leather and to propose a reusing method as a dye adsorbent. Since the color of original BC was mostly yellowish white, a dyeing process is necessary to suggest BC as a textile. Owing to its sustainability and environmentally friendliness, bacterial cellulose (BC) has received attention as a zero-waste textile material. Our results showed us that instant coffees contain more additives than Arabica coffee. The transitions are observed between 389 and 494 ☌ due to the degradation of cellulose fractions. The endothermic curves at 39, 41, and 71 ☌ are for pure coffee at three levels of roast. The temperatures at 253, 266, 278, and 278 ☌ are exothermic peaks and they involve breaking bonds and degradation of caffeine. The results of the coffee analysis showed the peaks at 170 and 201☌ are from the melting of some constituents like amino acids, lipids, and sugars, for example, sucrose, glucose, fructose, arabinose, galactose, maltose, and polysaccharides present in the samples. Polyphenol content melting values are known to be approximately 67-75 degrees, and the study has verified that teas are high in polyphenol content. Glass transition temperatures (Tg) for tea kinds were found to be approximately 40 ☌. Caffeine, which has a melting temperature of 234 ☌ was found in abundance in green teas but not in black teas. The evaluated teas and coffees belong to the most consumed brands in Turkey. In our study, Differential Scanning Calorimetry (DSC) was used to evaluate the differences between green and black tea, Turkish coffee, and some brands of instant coffees. Caffeine content is one of the important issues that are emphasized as much as the aroma and taste of coffee. Coffee is a complex beverage containing more than a thousand chemical compounds. During the oxidation process, a certain proportion of polyphenol compounds is lost. Black tea is made from green tea leaves that have been oxidized. Tea and coffee are the most popular beverage and there is a variety of forms in both hot and cold temperatures. ![]()
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