The Effects of Varying Roasting Levels of Coffee and Mass of Coffee Grounds Used on the Peak Wavelength of Silver Nanoparticles Created by the Reduction Method

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The Effects of Varying Roasting Levels of Coffee and Mass of Coffee Grounds Used on the Peak Wavelength of Silver Nanoparticles Created by the Reduction Method

Abel Diyaaldin Faeyza Natawardaja - Personal Name;

How does varying masses of coffee grounds and roasting levels of coffee affect the peak wavelength of silver nanoparticles created through the reduction process, using coffee extract as the reducing agent?

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EE21029 My Library Available

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Series Title: -
Call Number: EE21029
Publisher: : ., 2020
Collation: Word Count: 3975, 28 Pages
Language: English
ISBN/ISSN: -
Classification: EE
Content Type: text
Media Type: Pdf
Carrier Type: -
Edition: -
Subject(s): Chemistry
Extended Essay
Extended Essay--Chemistry
Specific Detail Info: Examination Session: May 2020
Statement of Responsibility: Original essay. Written by the Author/ Editior

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The Effects of Varying Roasting Levels of Coffee and Mass of Coffee Grounds Used on the Peak Wavelength of Silver Nanoparticles Created by the Reduction Method
Subject Area: Chemistry Examination Session: May 2020 Word Count: 3975 28 Pages

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