The MSU is created which quickly defines the content of harmful ions in the food material

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Photo: Ann Marie Michaels

MSU scientists have created a new sensory material that is able to detect the dangerous oxalate ions in food just by touching it. The study is published in the journal Sensors. Press release article is available at the disposal “of the Tape.ru”.

Oxalates salts of oxalic acid, high content of which in the diet can cause kidney disease.

The material is a modified silicon-titanium gel, which looks like purple powder particle size of about 100 micrometers. The gel contains indicator erioration, which loses its color after contact with a substance containing oxalate ions. Titan, located in the matrix of the touch material, forms a stable colorless complexes with the oxalate ions, which leads to the destruction of colored complexes with eryhromycin. The color intensity of the touch of the material was measured using the spectrophotometer Lambda 35.

Scientists got the material using Sol-gel technology. First get a solution with insoluble therein a solid particle size from 1 to 100 nm, and then removed from the volume of the liquid phase. After this the molecules are hard particles begin to contact each other, and formed three-dimensional molecular matrix which is then injected indicator.

As objects of analysis, the scientists chose five samples: the leaves of sorrel, spinach leaves, parsley, black pepper and ginger root. The content of oxalate ions determined by two methods: using the touch material and high performance liquid chromatography, which is commonly used to identify various substances. The difference between the results was less than 10 percent.

Video, photo All from Russia.

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