Starch (Tapioca) to carbon dots: an efficient green approach to an on–off–on photoluminescence probe for fluoride ion sensing-Reference-Cited by-同舟云学术

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

Published:2015 Issue:6 Volume:140 Page:1837-1841
ISSN:0003-2654
Container-title:The Analyst
language:en
Short-container-title:Analyst

Author:

Basu Aniruddha¹²³⁴,Suryawanshi Anil¹²³⁴,Kumawat Begraj⁵⁶⁷⁸,Dandia Anshu⁵⁶⁷⁸,Guin Debanjan⁵⁶⁷⁸,Ogale Satishchandra B.¹²³⁴

Affiliation:

1. Centre of Excellence in Solar Energy

2. National Chemical Laboratory (CSIR-NCL)

3. Pune

4. India

5. Department of Chemistry

6. University of Rajasthan

7. Jaipur

8. 302004 India

Abstract

Photoluminescent carbon dots are synthesized from starch (Tapioca) and are shown to work effectively as anion-selective fluoride ion probes based on Fe³⁺ induced photoluminescence quenching and F⁻ induced recovery.

Publisher

Royal Society of Chemistry (RSC)

Subject

Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/AN/C4AN02340D

Reference30 articles.

1. Luminescent Carbon Nanodots: Emergent Nanolights

2. Carbon nanodots: synthesis, properties and applications

3. Fluorescent Carbon Nanoparticles: Synthesis, Characterization, and Bioimaging Application

4. New methods of synthesis and varied properties of carbon quantum dots with high nitrogen content

5. Luminescence properties of boron and nitrogen doped graphene quantum dots prepared from arc-discharge-generated doped graphene samples

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