In view of the current
high cost of graphene, the corn flour with
rich sources was selected as the raw material to prepare nano-graphene
by the hydrazine hydrate (Hummers) redox method. The elements, structure,
and morphology of the obtained corn graphene (CG) were studied by
the organic element analysis, X-ray photoelectron spectroscopy, X-ray
diffraction, Raman spectroscopy, atomic force microscopy, and transmission
electron microscopy. It was found that the carbon content of CG was
increased by 37.8% from 57.4% (corn flour) to 95.2% (CG). There was
a diffraction peak of graphene on the (002) crystal surface at 23.08°.
The D and G peaks of the Raman test were present, and the I
D/I
G of the peak
intensity ratio was 1.19. The lattice distance of the CG sample was
larger than that of the commercial graphene (GE), the CG was about
three layers with a layer spacing of 1.21 nm, and the CG was thinner
than the GE, which proved that the obtained CG was the nano-graphene.