Fig. 1

The GO–water continuum. Photos showing GO–water mixture transitioning from a a dilute dispersion, b a thick gel, c a malleable dough, to d a dense solid, as GO loading increases. e The transition from a dilute dispersion to a gel is characterized by a drastic increase in viscosity. f A dough-state GO is obtained when the mass fraction of GO exceeds 20 wt. %. GO dough is highly malleable until its mass fraction is increased to over 60 wt. %, after which the stiffness increases significantly