Non-Enzymatic Glucose Sensor Based on 3D Graphene Oxide Hydrogel Crosslinked by Various Diamines.

The non-enzymatic glucose sensor was fabricated by well-controlled and chemically crosslinked graphene oxide hydrogels (GOHs). By using various diamines such as ethylenediamine (EDA), p-phenylene diamine (pPDA) and o-phenylene diamine (oPDA) that have different amine to amine distance, we can control the structures of GOHs such as surface area and pore volume. The pPDA-GOH fabricated by pPDA exhibited the largest surface area and pore volume due to its longest amine to amine distance, which resulted in highest sensitivity in glucose and other monosaccharide sensing such as fructose (C6H12O6), galactose (C6H12O6) and sucrose (C12H22O11).

The rapid and enhanced reduction of graphene oxide by microwave assisted acid catalyzed reaction.

We report a novel synthetic route to fabricate reduced graphene oxide (rGO) from graphene oxide (GO) using a microwave assisted acid catalyzed reaction in organic solvent. The obtained rGO in this study exhibited 4 times higher electrical conductivity, less oxygen content and better ordered structure than that of conventional solvothermally fabricated ones. By using microwave irradiation, high quality rGO can be obtained in several minutes.