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An electrochemical sensor developed at Oregon State University holds promise for making the quality testing of food faster, more accurate, more environmentally friendly and less expensive. The collaboration led by Mas Subramanian and Gopika Meenakumari Gopakumar of the OSU College of Science engineered a nanocomposite sensing material consisting of strontium oxide, functionalized carbon black (tiny particles of almost pure carbon), and reduced graphene oxide.
Together, these components formed a highly conductive interface that enhanced adsorption, accelerated electron transfer and improved the electrochemical oxidation of theobromine, the compound the scientists in this study sought to detect in barley tea, black tea, green tea, coffee, and chocolate milk.
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