University of Illinois Urbana-Champaign

Spectroscopy and photo-sensitizing properties of fruit and vegetable extracted natural dyes

Potraffke, Tiffany-Jane L.

Content Files
4465.pdf

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https://hdl.handle.net/2142/107390

Description

Title
Spectroscopy and photo-sensitizing properties of fruit and vegetable extracted natural dyes
Author(s)
Potraffke, Tiffany-Jane L.
Contributor(s)
  • Dawadi, Mahesh B.
  • Gray, Cameron
  • Cho, Michael
  • Cope, Jacob
  • Eldosougi, Tarig Ayman
  • Smith, Austin Wyatt
  • Bowersock, Grant
Issue Date
2020-06-24
Keyword(s)
Mini-symposium: Spectroscopy with Undergraduates
Date of Ingest
2020-06-26T03:04:17Z
Abstract
The need to transition from hydrocarbon-based fuels to clean, economically feasible sources of energy is critically important toward meeting rapidly increasing global energy requirements and reducing \chem{CO_2} emission. Dye sensitized solar cells (DSSCs) are considered to be the potential candidates for the next generation of solar cells because of their ease of fabrication and efficiency over silicon based inorganic solar cells and tunable optical properties. DSSCs were fabricated using eight natural dyes extracted from blackberry, red beetroots, yellow beet roots, spinach, blueberry, cabbage, and turmeric in different solvents (ethanol, acetone, and water). The sensitization performance related to interaction between the dyes and the \chem{TiO_2} surface was discussed. Finally, photophysical properties and power-conversion efficiencies of each individual dye and the mixture of extracted dyes were evaluated.
Publisher
International Symposium on Molecular Spectroscopy
Type of Resource
Text
Genre of Resource
Conference Paper / Presentation
Language
eng
Permalink
http://hdl.handle.net/2142/107390
Copyright and License Information
Copyright 2020 is held by the Author(s)

Owning Collections

Abstracts & Presentations - 2020 International Symposium on Molecular Spectroscopy PRIMARY