Tahini Tahini Tahini (also tahina ; , , also known as Tehina Hebrew: טחינה, Ardeh Persian: ارده), is a condiment made from toasted ground hulled sesame. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Eastern Mediterranean, the Caucasus, and the Middle East, as well as parts of North Africa. It is also used in Chinese and Southeast Asian cuisine. Tahini is a loanword from , or more accurately ' , is derived from the root ' which as a verb ""
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