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

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

Aniruddha Basu, Anil Suryawanshi, Begraj Kumawat, Anshu Dandia, Debanjan Guin and Satishchandra B. Ogale
Analyst (London), Vol.140(6), pp.1837-1841
21/03/2015
DOI: https://doi.org/10.1039/c4an02340d
PMID: 25679995

Abstract

Chemistry Chemistry, Analytical Physical Sciences Science & Technology
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.

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