Investigation of Anions Effects on the Morphology of NiO Nanostructures and Their Non-Enzymatic Glucose Sensing Applications

Abstract

It is essential to study the impact of anions happening the morphology of nanomaterials to prepare nanostructures with well-defined shape. This present work is based on the effect of anions (acetate, chloride, nitrate, and sulfate) on the morphology of nickel oxide nanostructures material synthesized by a simple hydrothermal method. The prepared composite material structures were studied by XRD, SEM), and TEM. The synthesized nanostructures were fabricated for the non-enzymatic glucose sensors. These sensors can be used for the non-enzymatic glucose sensors to take a fast amperometric response less time. The sensitivity for all four sensors of NiO grown using nickel acetate, nickel chloride, nickel nitrate, and nickel sulfate salts are in order of 212.71, 519, 419.57, and 79.28 μA/mM·cm2 respectively. The detection limits were estimated in the order of 0.1 to 1.0 μM. The NiO nanostructures grown with nickel chloride salt were found the most sensitive in this respect and subjected to evaluation of other competing species during glucose-sensing such as ascorbic acid, uric acid, and sucrose. The found best NiO nanomaterial remained positively used to quantify glucose levels in the blood serum of humans.