Registration of an international patent from the Nano-Research Center at Najran University


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null Registration of an international patent from the Nano-Research Center at Najran University

The Nano-Research Center at Najran University has succeeded in registering an international patent officially issued by the US Patent Office for a new and innovative method for chemical sensing and photocatalysis using a new porous silicon composite decorated with silver nanoparticles.
The Vice-Rector for Graduate Studies and Scientific Research, Dr. Saeed Al-Sorayyi, explained that the Nano Research Center actively participates in the research output of the university by working on the continuous development of the efficiency and good performance of researchers and technicians and that their success in registering this international patent confirms the scientific status and professional competence of the center’s researchers, stressing that the center gets continuous encouragement and support from His Excellency the President of the University for the continuation of excellence and the active contribution to achieving the university's research strategy to achieve excellence between Saudi and international universities.
Farid Aburajeh Haraz, the lead researcher of the scientific team, stated that the invention relates to the design of a sensitive chemical probe from a hybrid nanocomposite of porous silicon decorated with silver nanoparticles prepared by a simple, inexpensive and wet chemical method to detect ascorbic acid "vitamin C" in a fast, sensitive and selective electrochemical manner. Pointing out that the research team was able to apply this sensor in sensing and detecting vitamin C found in medical capsules and available in pharmacies, and the sensor gave a very fast response time of fewer than five seconds, and also showed a high degree of selectivity towards vitamin C in the presence of some other vital substances common. The sensor did not record any significant deterioration or decline in performance at the same degree of sensitivity when stored and used several times, the presence of glucose, dopamine, citric acid, and uric acid with it.