Nanoparticles of Prussian blue turned out to be better than horseradish
There is a natural catalyst for the reduction of peroxides — the enzyme peroxidase, which is obtained from the roots of horseradish. Chemists from Moscow State University have managed to reproduce and improve the properties of peroxidase by constructing their own 'nanoenzyme' out of the particles of Prussian blue — a blue dye, known since the XVIIIth century. The compound is a mixture of complex iron cyanides of averaged formula Fe7(CN)18.
In the future such catalysts could be used to determine peroxide in vapours. For example, the authors recently proposed an electrochemical sensor with a paper vapour trap: nanoparticles are deposited on a flat electrode, and presence of peroxide can be assessed by the flow of current.