Colorimetric determination of copper(ii) ions using gold nanoparticles as a probe

RSC Advances ◽  
2015 ◽  
Vol 5 (124) ◽  
pp. 102311-102317 ◽  
Author(s):  
Yingjie Ye ◽  
Mingxiu Lv ◽  
Xiaoyu Zhang ◽  
Yongxing Zhang
Keyword(s):  
Gold Nanoparticles ◽  
Colorimetric Method ◽  
Colorimetric Determination ◽  
Selective Detection ◽  
Determination Of Copper

A colorimetric method for the fast, sensitive and selective detection of Cu2+ using gold nanoparticles was developed.

scholarly journals Hydrogen-Bonding Recognition-Induced Colorimetric Determination of Hydrazine Based on the Tryptophan Capped Gold Nanoparticles

2013 ◽  
Vol 2013 ◽  
pp. 1-7
Author(s):  
Wenhua Gao ◽  
Jing Xi ◽  
Yunsheng Chen ◽  
Song Xiao ◽  
Xingqing Wang ◽  
...  
Keyword(s):  
Gold Nanoparticles ◽  
Color Change ◽  
Detection System ◽  
Colorimetric Method ◽  
Cost Effective ◽  
Colorimetric Determination ◽  
Chloroauric Acid ◽  
Sample Analysis ◽  
Higher Temperature

A simple, cost-effective, and rapid colorimetric method for hydrazine detection using tryptophan-caped gold nanoparticles (Trp-AuNPs) has been developed. Tryptophan (Trp) is a protein with reducibility and amino group which can reduce chloroauric acid (HAuCl4) to AuNPs and modify the surface of AuNPs simultaneously. The Trp-AuNPs could be used to quantitatively detect hydrazine and showed different responses to vary concentration of hydrazine in an aqueous solution based on the aggregation-induced color change of Trp-AuNPs. The real water sample analysis verified the conclusion. The sensitivity of the detection system was influenced by the size of AuNPs which is determined by the pH of the detection system, the concentration of Trp, and the react time. We found that higher temperature contributed to more rapidly results. The detection system can detect as low as 1 μM hydrazine. We expect our approach to have wide-ranging applications in the developing region for monitoring water quality in some areas.

Colorimetric Determination of Hydroxyproline as Measure of Collagen Content in Meat and Meat Products: NMKL Collaborative Study

1990 ◽  
Vol 73 (1) ◽  
pp. 54-57 ◽  
Author(s):  
Kurt Kolar
Keyword(s):  
Collaborative Study ◽  
Colorimetric Method ◽  
Meat Products ◽  
Acid Oxidation ◽  
Colorimetric Determination ◽  
Mean Values ◽  
Collaborative Studies ◽  
Freeze Dried ◽  
Analytical Result

Abstract A colorimetric method for the determination of hydroxyproline as a measure of collagen in meat and meat products has been collaboratively studied in 18 laboratories. The method includes hydrolysis with sulfuric acid, oxidation with chloramine- T, and formation of a reddish purple complex with 4- dimethylaminobenzaldehyde. Five frozen and 3 freeze-dried samples were tested, ranging in content from 0.11 to 0.88% and from 0.39 to 4.0% hydroxyproline, respectively. The mean values of 2 identical samples were 0.245 and 0.251 %. The average recovery from a spiked sample was 96.1 %. The hydroxyproline content of a known sample (a mixture of 2 samples in the ratio 5:2) was calculated to 1.42%, which agrees well with the analytical result, 1.40%. In comparison with other collaborative studies, based on the ISO analytical method, the repeatability and reproducibility of this method agree well with the other results. This method was accepted as an official NMKL method by all national Committees, and has been adopted official first action by AOAC as an NMKLAOAC method.

Ratiometric colorimetric determination of coenzyme A using gold nanoparticles and a binuclear uranyl complex as optical probes

2015 ◽  
Vol 183 (2) ◽  
pp. 715-721 ◽  
Author(s):  
Rurong Wu ◽  
Lifu Liao ◽  
Shijun Li ◽  
Yanyan Yang ◽  
Xilin Xiao ◽  
...  
Keyword(s):  
Gold Nanoparticles ◽  
Coenzyme A ◽  
Uranyl Complex ◽  
Colorimetric Determination ◽  
Optical Probes

200. The colorimetric determination of pH in milk and whey by means of the “Wulff” pH tester

1938 ◽  
Vol 9 (3) ◽  
pp. 336-338 ◽  
Author(s):  
E. Aschaffenburg
Keyword(s):  
Colorimetric Method ◽  
Cheddar Cheese ◽  
Titratable Acidity ◽  
Colorimetric Determination ◽  
Expensive Equipment ◽  
Hydrogenion Concentration ◽  
The Relationship

It has been repeatedly pointed out(1, 2, 3) that the properties of cheese during the different stages of its manufacture should be correlated with the hydrogenion concentration rather than with the titratable acidity. Little systematic work has, however, so far been carried out in this direction, except for a study of the relationship between pH and titratable acidity in Cheddar cheese by Brown & Price(4). In planning work on similar lines, it was realized that the potentiometric methods of determining pH require expensive equipment and skilled attention, so that a supplementary colorimetric method, if sufficiently accurate to indicate the major changes in pH, should appeal more strongly to the practical cheesemaker on account of its cheapness and simplicity and the ease with which the outfit can be transported.

A colorimetric method for the determination of xanthine based on the aggregation of gold nanoparticles

2014 ◽  
Vol 182 (1-2) ◽  
pp. 395-400 ◽  
Author(s):  
Wendan Pu ◽  
Huawen Zhao ◽  
Liping Wu ◽  
Xianying Zhao
Keyword(s):  
Gold Nanoparticles ◽  
Colorimetric Method

Varnish polish functionalized paper as a new solid platform for colorimetric determination of copper (II) in water

2021 ◽  
pp. 1-20
Author(s):  
Doaa S. Al-Raimi ◽  
Khairia M. Al-Ahmary ◽  
Hesham M. Harbi ◽  
Basma G. Alhogbi ◽  
Manal A. Khoj ◽  
...  
Keyword(s):  
Colorimetric Determination ◽  
Determination Of Copper
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