Tahini cuneiform document written 4000 years ago that describes the custom of serving the gods sesame wine. The historian Herodotus writes about the cultivation of sesame 3500 years ago in the region of the Tigris and Euphrates in Mesopotamia. It was mainly used as a source of oil. Tahini is mentioned as an ingredient of "hummus kasa", a recipe transcribed in an anonymous 13th-century Arabic cookbook, "Kitab Wasf al-Atima al-Mutada". Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine. In the
Carbon paste electrode the electrode certain pre-determined properties. Electrodes made in this way are highly selective sensors for both inorganic and organic electrochemistry. Carbon paste, glassy carbon paste, glassy carbon etc. electrodes when modified are termed as chemically modified electrodes. Chemically modified electrodes have been employed for the analysis of inorganic and organic species. The biggest disadvantage of CPEs, which limits their applicability in practical analysis, is that success in working with carbon paste-based electrodes depends on the experience of the user. While this is true for any type of solid electrodes, CPEs are rather an exceptional case. In contrast to commercially available