Copper nanoparticle

An older method involves the reduction of copper hydrazine carboxylate in an aqueous solution using reflux or by heating through ultrasound under an inert argon atmosphere.

The reduction of copper(II) acetylacetonate in organic solvent with oleyl amine and oleic acid causes the formation of rod and cube-shaped nanoparticles while variations in reaction temperature affect the size of the synthesized particles.

[6] Another method of synthesis involves using copper (II) hydrazine carboxylate salt with ultrasound or heat in water to generate a radical reaction, as shown in the figure to the right.

[9] As the nanoparticles oxidize slowly in solutions, cupric ions are released from them and they can create toxic hydroxyl free radicals when the lipid membrane is nearby.

Redox reactions utilized in those sensors are generally irreversible and also require high overpotentials (more energy) to run.

In fact, the nanoparticles have the ability to make the redox reactions reversible and to lower the overpotentials when applied to the sensors.

[12] In fact, the nanoparticles enable the sensor to be more stable at high temperatures and varying pH, and more resistant to toxic chemicals.

[13] A copper nanoparticle-plated screen-printed carbon electrode functions as a stable and effective sensing system for all 20 amino acid detection.

Figure 1: The luster effect is caused by interference effects of light reflecting off two layers of copper nanoparticles in the pottery's glaze.
Figure 2: One method of synthesizing copper nanoparticles involves the copper (II) hydrazine carboxylate salt which undergoes a radical reaction with radical hydrogen produced by ultrasounds to form nanoparticles, hydrogen peroxide, and hydrazine carboxylic acid.
Figure 3: A polyacrylamide hydrogel with copper nanoparticles inside is able to determine glucose levels in a sample added to the gel. As phenylboronic acid groups on the hydrogel polymers bind the glucose molecules, the gel becomes swollen. As a result, the copper nanoparticles move apart, changing how incident light is diffracted by the gel. As the glucose levels decrease, the color of gel changes from red to orange to yellow to green. [ 12 ]