Starch (Tapioca) to carbon dots: an efficient green approach to an on-off-on photoluminescence probe for fluoride ion sensing

Photoluminescent carbon dots of 4-5 nm size were prepared from starch (Tapioca Sago) through a solution method under mild conditions. The as-prepared carbon dots were used as photoluminescence probes for highly anion selective fluoride ion detection in aqueous solutions. A ready-to-use device is als...

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Published inAnalyst (London) Vol. 140; no. 6; pp. 1837 - 1841
Main Authors Basu, Aniruddha, Suryawanshi, Anil, Kumawat, Begraj, Dandia, Anshu, Guin, Debanjan, Ogale, Satishchandra B
Format Journal Article
LanguageEnglish
Published England 21.03.2015
Subjects
Carbon - chemistry
Fluorides - analysis
Green Chemistry Technology
Luminescent Agents - chemistry
Luminescent Measurements
Manihot - chemistry
Models, Molecular
Quantum Dots - chemistry
Quantum Dots - ultrastructure
Starch - chemistry
Water - analysis
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Summary:Photoluminescent carbon dots of 4-5 nm size were prepared from starch (Tapioca Sago) through a solution method under mild conditions. The as-prepared carbon dots were used as photoluminescence probes for highly anion selective fluoride ion detection in aqueous solutions. A ready-to-use device is also demonstrated.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0003-2654
1364-5528
DOI:10.1039/c4an02340d