Cranberry Beans Derived Carbon Dots as a Potential Fluorescence Sensor for Selective Detection of Fe³⁺ Ions in Aqueous Solution.

ABSTRACT: Recently, synthesis, characterization, and application of carbon dots have received much attention. Natural products are the effectual carbon precursors to synthesize carbon dots with fascinating chemical and physical properties. In this study, the fluorescent sensor of carbon dots derived from cranberry beans without any functionalization and modification was developed. The carbon dots were prepared with a cheap, facile, and green carbon precursor through a hydrothermal treatment method. The synthetic process was toxic chemical-free, convenient, and environmentally friendly. To find the optimized synthetic conditions, the temperature, heating time duration, and carbon precursor weight were evaluated. The prepared carbon dots were characterized by UV light, transmission electron microscopy

SUBMITTER: Zulfajri M 

PROVIDER: S-EPMC6761680 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature