Abstract:
CYSTEINE-FUNCTIONALIZED GOLD NANOSTRUCTURES AS CHEMICAL SENSOR
Natural reducing agent for preparation of gold nanoparticles and easily available chemical sensors for the selective and sensitive detection of mercury are much needed. The present invention is related to cysteine-functionalized gold nanorods sensor. The cysteine-functionalized gold nanorods sensor of present invention are useful for determination of presence or concentration of mercury (Hg2+) ions in a sample. The invention also includes method of preparation of cysteine-functionalized gold nanorods sensor and its application in selective and sensitive determination of the presence of mercury (Hg2+) ions in the sample.
Applicants
1. Shiva Prasad Kollur
Department of Sciences, School of Arts and Sciences,
Amrita Vishwa Vidyapeetham,
Mysuru Campus, Mysuru
2. Chandan Shivamallu
Department of Biotechnology and Bioinformatics,
School of Life Sciences, JSS Academy of Higher Education and Research,
Mysuru
3. Shashanka K Prasad
Department of Biotechnology and Bioinformatics,
School of Life Sciences, JSS Academy of Higher Education and Research,
Mysuru
4. Chandrashekar Srinivasa
Department of Studies in Biotechnology, Davangere University,
Davangere
5. Seema Jayananda Patel
Department of Studies in Biotechnology, Davangere University,
Davangere
6. Santosh Kumar Shimoga Rajanna
Department of Studies in Food Technology,
Davangere University, Davangere
7. Veena Malligere Ankegowda
Department of Chemistry, Bangalore Institute of Technology,
K.R. Road, V V Puram, Bangalore
8. Ashwini Prakash
Department of Microbiology, School of Life Sciences,
JSS Academy of Higher Education and Research, Mysuru
Inventors
1. Shiva Prasad Kollur
Department of Sciences, School of Arts and Sciences,
Amrita Vishwa Vidyapeetham,
Mysuru Campus, Mysuru
2. Chandan Shivamallu
Department of Biotechnology and Bioinformatics,
School of Life Sciences, JSS Academy of Higher Education and Research,
Mysuru
3. Shashanka K Prasad
Department of Biotechnology and Bioinformatics,
School of Life Sciences, JSS Academy of Higher Education and Research,
Mysuru
4. Chandrashekar Srinivasa
Department of Studies in Biotechnology, Davangere University,
Davangere
5. Seema Jayananda Patel
Department of Studies in Biotechnology, Davangere University,
Davangere
6. Santosh Kumar Shimoga Rajanna
Department of Studies in Food Technology,
Davangere University, Davangere
7. Veena Malligere Ankegowda
Department of Chemistry, Bangalore Institute of Technology,
K.R. Road, V V Puram, Bangalore
8. Ashwini Prakash
Department of Microbiology, School of Life Sciences,
JSS Academy of Higher Education and Research, Mysuru
Specification
1. Shiva Prasad Kollur
Department of Sciences, School of Arts and Sciences,
Amrita Vishwa Vidyapeetham,
Mysuru Campus, Mysuru
2. Chandan Shivamallu
Department of Biotechnology and Bioinformatics,
School of Life Sciences, JSS Academy of Higher Education and Research,
Mysuru
3. Shashanka K Prasad
Department of Biotechnology and Bioinformatics,
School of Life Sciences, JSS Academy of Higher Education and Research,
Mysuru
4. Chandrashekar Srinivasa
Department of Studies in Biotechnology, Davangere University,
Davangere
5. Seema Jayananda Patel
Department of Studies in Biotechnology, Davangere University,
Davangere
6. Santosh Kumar Shimoga Rajanna
Department of Studies in Food Technology,
Davangere University, Davangere
7. Veena Malligere Ankegowda
Department of Chemistry, Bangalore Institute of Technology,
K.R. Road, V V Puram, Bangalore
8. Ashwini Prakash
Department of Microbiology, School of Life Sciences,
JSS Academy of Higher Education and Research, Mysuru