Natural potato or carbon nanorods, spheres, spiral and nanoparticle structures

The effect of hydrothermal treatments on the properties of the natural potato was investigated. The natural potato was chosen here because it is not only used for food, but also for other, nonfood purposes. The obtained carbon nano and microstructures with different morphologies and size were characterized by FT-IR, XRD, EDX, SEM and TEM. The effects of reaction parameters, such as temperature and reaction time on the morphology and particle size of products were investigated. To the best of our knowledge, there is no report on the fabrication of carbon nanostructures with natural potato.