Abstract
Copper oxide nanopowders were prepared using copper acetate as the precursor and polyethylene glycol (PEG) as stabilizer in ethanol medium. The mixture containing copper acetate, sodium hydroxide and PEG was irradiated with microwave and nanometric copper oxide particles were formed within 8 min. The prepared nanoparticles were characterized using x-ray diffraction, UV-vis spectroscopy and scanning electron microscopy. The average particle size was found to be ~ 4 nm. This was used to modify glassy carbon electrode with PVDF & DMF as binder and used for sensing of carbohydrates (glucose and sucrose) and H2O2. The copper oxide nanoparticles showed excellent sensitivity in the range of 0.1 mM to 1 mM when choronoamperometry was carried out at 0.6 V Vs. Ag/AgCl. The observed sensitivity is much higher when compared with conventional micron sized copper oxide particles.
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