Colorimetric determination of hydrogen peroxide by morphological decomposition of silver nanoprisms coupled with chromaticity analysis

2014 ◽  
Vol 6 (24) ◽  
pp. 9816-9824 ◽  
Author(s):  
Kritchapon Nitinaivinij ◽  
Tewarak Parnklang ◽  
Chuchaat Thammacharoen ◽  
Sanong Ekgasit ◽  
Kanet Wongravee
Keyword(s):  
Hydrogen Peroxide ◽  
Colorimetric Determination ◽  
Color Analysis ◽  
Morphological Decomposition ◽  
Silver Nanoprisms ◽  
Naked Eye ◽  
Accurate Detection ◽  
Highly Sensitive ◽  
Image Color Analysis

Highly sensitive and accurate detection of hydrogen peroxide using starch-stabilized silver nanoprisms (AgNPrs) combined with image color analysis is proposed. The H2O2 concentration at 1.57 μM can be recognized by naked-eye observation.

scholarly journals Optical Sensing Platform for the Colorimetric Determination of Silver Nanoprisms and Its Application for Hydrogen Peroxide and Glucose Detections Using a Mobile Device Camera

2019 ◽  
Vol 35 (3) ◽  
pp. 271-276 ◽  
Author(s):  
Chutiparn LERTVACHIRAPAIBOON ◽  
Takuya MARUYAMA ◽  
Akira BABA ◽  
Sanong EKGASIT ◽  
Kazunari SHINBO ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Mobile Device ◽  
Optical Sensing ◽  
Colorimetric Determination ◽  
Silver Nanoprisms ◽  
Sensing Platform

Hydrogen peroxide in the colorimetric determination of iron by thiocyanate

1939 ◽  
Vol 11 (9) ◽  
pp. 502-503 ◽  
Author(s):  
Charles A. Peters ◽  
Majel M. MacMasters ◽  
Chester L. French
Keyword(s):  
Hydrogen Peroxide ◽  
Colorimetric Determination

Sulfuric Acid/Hydrogen Peroxide Digestion and Colorimetric Determination of Phosphorus in Meat and Meat Products: Collaborative Study

1991 ◽  
Vol 74 (1) ◽  
pp. 22-26 ◽  
Author(s):  
David K Christians ◽  
Thomas G Aspelund ◽  
Scott V Brayton ◽  
Larry L Roberts
Keyword(s):  
Hydrogen Peroxide ◽  
Sulfuric Acid ◽  
Collaborative Study ◽  
Meat Products ◽  
Colorimetric Determination ◽  
Pork Sausage ◽  
Relative Standard ◽  
Significant Difference ◽  
Standard Deviations

Abstract Seven laboratories participated In a collaborative study of a method for determination of phosphorus in meat and meat products. Samples are digested In sulfuric acid and hydrogen peroxide; digestion Is complete In approximately 10 mln. Phosphorus Is determined by colorimetric analysis of a dilute aliquot of the sample digest. The collaborators analyzed 3 sets of blind duplicate samples from each of 6 classes of meat (U.S. Department of Agriculture classifications): smoked ham, water-added ham, canned ham, pork sausage, cooked sausage, and hamburger. The calibration curve was linear over the range of standard solutions prepared (phosphorus levels from 0.05 to 1.00%); levels in the collaborative study samples ranged from 0.10 to 0.30%. Standard deviations for repeatability (sr) and reproducibility (sR) ranged from 0.004 to 0.012 and 0.007 to 0.014, respectively. Corresponding relative standard deviations (RSDr and RSDR, respectively) ranged from 1.70 to 7.28% and 3.50 to 9.87%. Six laboratories analyzed samples by both the proposed method and AOAC method 24.016 (14th Ed.). One laboratory reported results by the proposed method only. Statistical evaluations Indicated no significant difference between the 2 methods. The method has been adopted official first action by AOAC.

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