Carbon nanotubes are one of the most intensively explored nanostructured materials. In particular, carbon nanotubes are unique and ideal templates onto which to immobilize nanoparticles allowing the construction of designed nanoarchitectures that are extremely attractive as supports for heterogeneous catalysts, for use in fuel cells, and in related technologies that exploit the inherent 'smallness' and hollow characteristics of the nanoparticles. Here we overview the recent developments in this area by exploring the various techniques in which nanotubes can be functionalized with metals and other nanoparticles and explore the diverse applications of the resulting materials.

Carbon, and particularly graphite in its various forms, is an attractive electrode material. Two areas of particular interest are modified carbon electrodes and carbon nanotube electrodes. In this article we focus on the relationship between surface structure and electrochemical and chemical reactivity of electrodes based on these materials. We overview recent work in this area which has led us to believe that much of the catalytic activity, electron transfer and chemical reactivity of graphitic carbon electrodes is at surface defect sites, and in particular edge-plane-like defect sites. We also question the claimed special "catalytic" properties of carbon nanotube modified electrodes.

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A sensitive electroanalytical methodology for the determination of capsaicin using adsorptive stripping voltammetry (AdsSV) at a multiwalled carbon nanotube modified basal plane pyrolytic graphite electrode (MWCNT-BPPGE) is presented. This analytical method is then further developed using a multiwalled carbon nanotube screen-printed electrode (MWCNT-SPE) demonstrating the proof-of-concept that this approach can easily be incorporated into a sensing device which is both facile to use and inexpensive to produce. Capsaicin is the chemical responsible for the hot taste of chilli peppers, and measuring the concentration of capsaicin is an indicator of how hot any given chilli pepper, hot sauce and other related foodstuffs are. Standard additions plots for AdsSV of capsaicin at open circuit potential at a MWCNT-BPPGE exhibits two linear ranges, from 0.5 to 15 microM and from 15 to 60 microM. Using the first range of calibration curve, a detection limit of 0.31 microM (based on 3sigma) is obtained. The plot of standard additions of capsaicin determined using the disposable MWCNT-SPE shows a linear range between 0.5 and 35 microM and a detection limit of 0.45 microM. MWCNT-BPPGE and MWCNT-SPE are successfully utilized for the determination of capsaicin in real samples, such as a few commercially available hot pepper sauces, and the determined values are in excellent agreement and correlation with the average Scoville unit values reported in the literature for these sauces. To the best of our knowledge, this is the first electroanalytical method using MWCNT-BPPGE or MWCNT-SPE reported for the determination of capsaicin. This method offers advantages such as precision and objectivity over the well-known but potentially subjective Scoville method (based on organoleptic testing by human tasting panels) and is facile and inexpensive compared to existing HPLC methods.