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Issue 6, 2015
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Starch (Tapioca) to carbon dots: an efficient green approach to an on–off–on photoluminescence probe for fluoride ion sensing

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Abstract

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.

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

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Publication details

The article was received on 19 Dec 2014, accepted on 03 Feb 2015 and first published on 03 Feb 2015


Article type: Communication
DOI: 10.1039/C4AN02340D
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Analyst, 2015,140, 1837-1841

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

    A. Basu, A. Suryawanshi, B. Kumawat, A. Dandia, D. Guin and S. B. Ogale, Analyst, 2015, 140, 1837
    DOI: 10.1039/C4AN02340D

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