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Fast monitoring of sucrose using CuO/MWCNTs nanocomposite modified glassy carbon electrode

Authors                     Hajar Shekarchizadeh, Ali A Ensafi, Mahdi Kadivar
Conference name
1st International e-Conference on Novel Food Processing 


An electrochemical sensor was fabricated for sucrose using glassy carbon electrode modified with cupric oxide (CuO)/multiwall carbon nanotubes (MWCNTs) nanocomposite. Scanning electron microscopy (SEM) and X–ray diffraction (XRD) were used to characterize the morphology and structure of the nanocomposite. The electrochemical characterization of CuO/MWCNTs nanocomposite modified glassy carbon (GC) electrode was investigated by cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Synergistic effect of CuO/MWCNTs/GC electrode led to a selective oxidation of sucrose in an alkaline medium. The electrode was applied to measure sucrose in sugar beet juices, demonstrating its potential as a sucrose sensor.

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