Kerala University Develops Innovative Cyanide Sensor for Enhanced Safety

August 17, 2024

A research team at the Central University of Kerala, led by Dr. Ravi Kumar Kanaparthi, has developed an advanced cyanide sensor. This new technology is crucial for improving the safety of drinking water and food, especially in areas where cyanide-rich foods are common.

What is Cyanide?

Cyanide is a dangerous toxin found in certain plants, fruits, and microorganisms. The World Health Organisation (WHO) advises that cyanide concentrations in drinking water should be below 0.19 mg/L to avoid harmful effects on humans and aquatic life. Foods like cassava, apple seeds, apricot seeds, sprouting potatoes, and almonds can contain cyanide, posing health risks in regions where these foods are commonly consumed.

The Need for Detection

Recent events, such as the cyanide poisoning of 13 cows in the Idukki district from eating tapioca hulls, highlight the urgent need for effective cyanide detection methods. This incident underscores the importance of having reliable tools to monitor cyanide levels in both food and water sources.

The Sensor’s Design and Functionality

Dr. Kanaparthi’s team has developed a sensor that changes color in the presence of cyanide. Initially yellow when dissolved, the sensor turns colorless upon detecting cyanide, making it easy to identify the presence of the toxin. It is designed to specifically detect cyanide, without interference from other ions, ensuring accurate results.

Applications and Effectiveness

The sensor has been successfully tested on tapioca extracts, showing a color change from yellow to bluish-green in the presence of cyanide. A color-changing strip has also been created for quick, qualitative field testing, providing a simple way to detect cyanide. The team, including Dr. Manjeev Singh and Sudeena Nadendla, plans to further develop the sensor to provide precise measurements of cyanide levels. This will enable accurate quantification across various substances.

Public Health Implications

Dr. Kanaparthi emphasized that while foods like tapioca are not toxic in their natural state, they can release hydrogen cyanide when metabolized. The sensor is crucial for preventing cyanide-related health issues and safeguarding public health. This new cyanide sensor represents a significant advancement in chemical detection technology. It has potential applications beyond Kerala, offering a valuable tool for preventing cyanide poisoning globally in both drinking water and food products.

What is Chemical Sensing?

Chemical Sensing is the process of finding and measuring chemicals, which is important for monitoring our environment and ensuring safety. The human nose can detect around one trillion different smells. Chemosensors come in three types: electrochemical sensors, which measure electrical changes; optical sensors, which measure light changes; and mass-sensitive sensors, which detect weight changes. Tiny materials called nanomaterials make sensors more sensitive. Olfactory receptors, which detect smells, are found in many animals and insects, and some plants can sense pollutants and alert others. Chemical sensors are used in medical tests, to ensure food safety, and in industrial settings. Materials like graphene help sensors work better because they have a large surface area.

Facts About Central University of Kerala

Established in 2009: The university was founded in the year 2009.
Location: It is in Kasaragod, Kerala.
Diverse Courses: Offers a wide range of courses, including ones that combine different subjects.
Eco-Friendly Campus: The campus focuses on being environmentally friendly and protecting local wildlife.
Research Focus: Supports research in regional languages and cultures.
Unique Program: Offers a five-year integrated degree combining Bachelor of Arts in English and Hindi.
Community Involvement: Encourages students to participate in social outreach and community service.
Global Connections: Works with international institutions to enhance global learning.

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