Kasaragod: A team of researchers from the Central University of Kerala has developed a highly sensitive and selective cyanide sensor. The sensor is capable of detecting toxic cyanide at low concentrations, thus enhancing the safety of drinking water and food products.
Cyanide is a protein toxin present in a variety of plants, fruits, and microorganisms. Exposure to cyanide can occur due to the consumption of certain common food items such as cassava, apple, apricot seeds, sprouted potatoes, and almonds. The World Health Organization (WHO) has set strict guidelines for the presence of cyanide in drinking water, limiting its concentrations to less than 0.19 mg/L. A higher concentration of cyanide in water and food products can have lethal effects on humans and aquatic life
The research team demonstrated the working of the sensor. The material appears yellow to the naked eye when dissolved, but turns colorless when cyanide is detected. This color change signifies the presence of cyanide and makes it easily identifiable. In addition, the sensor is highly selective as it detects cyanide without interference from other ions present. Dr. Ravi Kumar Kanaparthi, who developed the cyanide sensor along with a team emphasized the need for this innovation. He explained that the device will play an important role in preventing cyanide-related deaths and ensuring public safety.
