Excellent Trace Detection of Proteins on TiO2 Nanotube Substrates through Novel Topography Optimization

2020 ◽  
Vol 124 (50) ◽  
pp. 27790-27800
Author(s):  
Yihui Dong ◽  
Na Wu ◽  
Xiaoyan Ji ◽  
Aatto Laaksonen ◽  
Xiaohua Lu ◽  
...  
Keyword(s):  
Tio2 Nanotube ◽  
Trace Detection ◽  
Topography Optimization

Adhesion of Osteoblasts to a Vertically Aligned TiO2 Nanotube Surface

2013 ◽  
Vol 13 (2) ◽  
pp. 194-200 ◽  
Author(s):  
Ekaterina Gongadze ◽  
Doron Kabaso ◽  
Sebastian Bauer ◽  
Jung Park ◽  
Patrik Schmuki ◽  
...  
Keyword(s):  
Tio2 Nanotube ◽  
Vertically Aligned

scholarly journals Anodic TiO2 nanotube walls reconstructed: Inner wall replaced by ALD TiO2 coating

2021 ◽  
Vol 549 ◽  
pp. 149306
Author(s):  
Martin Motola ◽  
Raul Zazpe ◽  
Ludek Hromadko ◽  
Jan Prikryl ◽  
Veronika Cicmancova ◽  
...  
Keyword(s):  
Tio2 Coating ◽  
Tio2 Nanotube

Unraveling Kinetic Effects during Photoelectrochemical Mineralization of Phenols. Rutile:Anatase TiO2 Nanotube Photoanodes under Thin-Layer Conditions

2020 ◽  
Author(s):  
Dalia Leon ◽  
Alberto Maimone ◽  
David Carvajal ◽  
Lorean Madriz ◽  
Benjamín R. Scharifker ◽  
...  
Keyword(s):  
Thin Layer ◽  
Tio2 Nanotube ◽  
Kinetic Effects

scholarly journals Electrochemical Detection of Endosulfan Using an AONP-PANI-SWCNT Modified Glassy Carbon Electrode

Materials ◽  
2021 ◽  
Vol 14 (4) ◽  
pp. 723
Author(s):  
Kgotla K. Masibi ◽  
Omolola E. Fayemi ◽  
Abolanle S. Adekunle ◽  
Amal M. Al-Mohaimeed ◽  
Asmaa M. Fahim ◽  
...  
Keyword(s):  
Glassy Carbon Electrode ◽  
Glassy Carbon ◽  
Limit Of Detection ◽  
Modified Electrodes ◽  
Antimony Oxide ◽  
Current Response ◽  
Carbon Electrode ◽  
Trace Detection ◽  
Limit Of Quantification ◽  
Walled Carbon Nanotubes

This report narrates the successful application of a fabricated novel sensor for the trace detection of endosulfan (EDS). The sensor was made by modifying a glassy-carbon electrode (GCE) with polyaniline (PANI), chemically synthesized antimony oxide nanoparticles (AONPs), acid-functionalized, single-walled carbon nanotubes (fSWCNTs), and finally, the AONP-PANI-SWCNT nanocomposite. The electrochemical properties of the modified electrodes regarding endosulfan detection were investigated via cyclic voltammetry (CV) and square-wave voltammetry. The current response of the electrodes to EDS followed the trend GCE-AONP-PANI-SWCNT (−510 µA) > GCE-PANI (−59 µA) > GCE-AONPs (−11.4 µA) > GCE (−5.52 µA) > GCE-fSWCNTs (−0.168 µA). The obtained results indicated that the current response obtained at the AONP-PANI-SWCNT/GCE was higher with relatively low overpotential compared to those from the other electrodes investigated. This demonstrated the superiority of the AONP-PANI-SWCNT-modified GCE. The AONP-PANI-SWCNT/GCE demonstrated good electrocatalytic activities for the electrochemical reduction of EDS. The results obtained in this study are comparable with those in other reports. The sensitivity, limit of detection (LoD), and limit of quantification (LoQ) of AONP-PANI-SWCNT/GCE towards EDS was estimated to be 0.0623 µA/µM, 6.8 µM, and 20.6 µM, respectively. Selectivity, as well as the practical application of the fabricated sensor, were explored, and the results indicated that the EDS-reduction current was reduced by only 2.0% when interfering species were present, whilst average recoveries of EDS in real samples were above 97%.

scholarly journals Electrochemical Determination of Capsaicinoids Content in Soy Sauce and Pot-Roast Meat Products Based on Glassy Carbon Electrode Modified with Β-Cyclodextrin/Carboxylated Multi-Wall Carbon Nanotubes

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1743
Author(s):  
Qianhui Gu ◽  
Chaoqun Lu ◽  
Kangwen Chen ◽  
Xingguang Chen ◽  
Pengfei Ma ◽  
...  
Keyword(s):  
Carbon Nanotubes ◽  
Electrochemical Sensor ◽  
Glassy Carbon Electrode ◽  
Glassy Carbon ◽  
Meat Products ◽  
Soy Sauce ◽  
Relative Dispersion ◽  
Carbon Electrode ◽  
Trace Detection ◽  
Multi Wall Carbon Nanotubes

The rapid quantification of capsaicinoids content is very important for the standardization of pungent taste degree and flavor control of soy sauce and pot-roast meat products. To rapidly quantify the capsaicinoids content in soy sauce and pot-roast meat products, an electrochemical sensor based on β-cyclodextrin/carboxylated multi-wall carbon nanotubes was constructed and the adsorptive stripping voltammetry method was used to enrich samples in this study. The results showed that the excellent performance of the established electrochemical sensor was mostly because β-cyclodextrin caused the relative dispersion of carboxylated multi-wall carbon nanotubes on the glassy carbon electrode surface. Capsaicin and dihydrocapsaicin had similar electrochemical behavior, so the proposed method could determine the total content of capsaicinoids. The linearity of capsaicinoids content was from 0.5 to 100 μmol/L and the detection limit was 0.27 μmol/L. The recovery rates of different capsaicinoids content were between 83.20% and 136.26%, indicating the proposed sensor could realize trace detection of capsaicinoids content in sauce and pot-roast meat products. This work provides a research basis for pungent taste degree standardization and flavor control in the food industry.

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