Synthesis of PB@FePt hybrid nanoparticles with peroxidase-mimicking activity for colorimetric determination of hydrogen peroxide in living cells

2019 ◽  
Vol 11 (5) ◽  
pp. 677-683 ◽  
Author(s):  
Zunfu Hu ◽  
Zhichao Dai ◽  
Xiaowei Hu ◽  
Kuiyong Chen ◽  
Chuanhui Gao ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Food Safety ◽  
Clinical Diagnosis ◽  
Rapid Determination ◽  
Living Cells ◽  
Hybrid Nanoparticles ◽  
Colorimetric Determination

The rapid determination of H2O2 is important in a series of areas, such as bioanalysis, food safety and clinical diagnosis.

A fluorine-doped tin oxide electrode modified with gold nanoparticles for electrochemiluminescent determination of hydrogen peroxide released by living cells

2016 ◽  
Vol 184 (2) ◽  
pp. 603-610 ◽  
Author(s):  
Man Li ◽  
Hongfang Gao ◽  
Xiaofei Wang ◽  
Yufeng Wang ◽  
Honglan Qi ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Gold Nanoparticles ◽  
Tin Oxide ◽  
Living Cells ◽  
Oxide Electrode

Hydrogen peroxide in the colorimetric determination of iron by thiocyanate

1939 ◽  
Vol 11 (9) ◽  
pp. 502-503 ◽  
Author(s):  
Charles A. Peters ◽  
Majel M. MacMasters ◽  
Chester L. French
Keyword(s):  
Hydrogen Peroxide ◽  
Colorimetric Determination

Sulfuric Acid/Hydrogen Peroxide Digestion and Colorimetric Determination of Phosphorus in Meat and Meat Products: Collaborative Study

1991 ◽  
Vol 74 (1) ◽  
pp. 22-26 ◽  
Author(s):  
David K Christians ◽  
Thomas G Aspelund ◽  
Scott V Brayton ◽  
Larry L Roberts
Keyword(s):  
Hydrogen Peroxide ◽  
Sulfuric Acid ◽  
Collaborative Study ◽  
Meat Products ◽  
Colorimetric Determination ◽  
Pork Sausage ◽  
Relative Standard ◽  
Significant Difference ◽  
Standard Deviations

Abstract Seven laboratories participated In a collaborative study of a method for determination of phosphorus in meat and meat products. Samples are digested In sulfuric acid and hydrogen peroxide; digestion Is complete In approximately 10 mln. Phosphorus Is determined by colorimetric analysis of a dilute aliquot of the sample digest. The collaborators analyzed 3 sets of blind duplicate samples from each of 6 classes of meat (U.S. Department of Agriculture classifications): smoked ham, water-added ham, canned ham, pork sausage, cooked sausage, and hamburger. The calibration curve was linear over the range of standard solutions prepared (phosphorus levels from 0.05 to 1.00%); levels in the collaborative study samples ranged from 0.10 to 0.30%. Standard deviations for repeatability (sr) and reproducibility (sR) ranged from 0.004 to 0.012 and 0.007 to 0.014, respectively. Corresponding relative standard deviations (RSDr and RSDR, respectively) ranged from 1.70 to 7.28% and 3.50 to 9.87%. Six laboratories analyzed samples by both the proposed method and AOAC method 24.016 (14th Ed.). One laboratory reported results by the proposed method only. Statistical evaluations Indicated no significant difference between the 2 methods. The method has been adopted official first action by AOAC.

Sign in / Sign up

Export Citation Format

Share Document