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pH sensors, with high sensitivity, durability, and low cost, are considered to be essential tools in several applications such as laboratory experiments, water quality, agriculture, and healthcare. Because of their unique properties, carbon allotropes have attracted a lot of attention during the last decade to be utilized in several applications, in which pH sensing is one of them. In this work, a hybrid film of graphene nanoplatelets (GPs) and gold nanoparticles (GNPs), where the GNPs are embedded in the GP layer, was used as an active layer in an electronic pH senor based on a capacitive metal oxide semiconductor. Capacitance–voltage measurements have shown a change in the flatband voltage with changing the applied pH. The sensitivity of the GP–Au nanoparticle hybrid (GAH) film has been enhanced by a factor of 26.7% compared to the GP film. We refer the higher sensitivity to the increase in the surface potential of the GAH, which became n-doped by the Au nanoparticles, resulting in a change of the Fermi level of the GP layer. This sensor is easy to fabricate and demonstrates sensitivity that is higher than previously reported electronic pH sensitivities using different configurations.

RESUMENToxicidad, distribución, acumulación y pérdida en el cocinado de malatión en tejidos de pescados tilapía y carpa común. PALABRAS-CLAVE: Carpa común -Cocinado -Malatión SUMMARY Toxicity, distribution, accumulation and cooking loss of malathion in tissues of tilapia and common carp fishes.The acute toxicity of malathion as an organophosphorus pesticide to both of the tested fish species, i.e. Tilapia nilotica (tilapia) and cyprinus carpió (Common carp) was followed by estimating the LC50 at intervals from 24h up to 96h. Tilapia was much more susceptible to malathion toxicity when compared with carp and the available data proved that the LG50 of malathion to common carp fish was 5-7 times the LC50 for tilapia.Accumulation of malathion pesticide in some organs (muscles, gills, intestine and liver) of both fish species was studied after application of 200, 300 and 400 ppb malathion in water for 28 days. A proportional relation was found in the two fish species between exposure time and the applied concentrations. The rate of malathion accumulation was higher in liver followed by intestine and gills whereas the lowest concentration was found in muscles. Accumulated malathion in tilapia muscles was higher than carp; while a reversible trend was observed in most other organs.Cooking of the same fish species reduced effectively malathion content in their muscles. Frying of fish in oil lead to a higher loss percent of malathion than did the other methods of cooking.

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