UID:
almahu_9948025461702882
Format:
1 online resource (371 p.)
ISBN:
1-281-77728-5
,
9786611777289
,
0-08-087559-9
Series Statement:
Techniques and instrumentation in analytical chemistry ; v. 11
Uniform Title:
Biosensoren.
Content:
Biosensors combine the unique properties of biological systems to selectively recognize and convert molecules with the benefits of physicochemical sensor technology, such as high sensitivity, simplicity of operation and mass production, and modern electronics. Consequently, their development is closely related to progress in two branches of high technology - biotechnology and microelectronics. This book not only presents the state-of-the-art of biosensor research and development to the specialist, but also introduces the layman to the fundamentals of the subject. The relevant featur
Note:
Rev. translation of: Biosensoren.
,
Front Cover; Biosensors; Copyright Page; Contents; Preface; Chapter 1. Introduction; Chapter 2. Physicochemical, Biochemical and Technological Fundamentals of Biosensors; 2.1 Biosensors as Functional Analogs of Chemoreceptors; 2.2 Structure and Function of Transducers; 2.3 Biochemical Fundamentals; 2.4 Immobilization of the Receptor Component in Biosensors; 2.5 Mathematical Modeling of Amperometric Enzyme Electrodes; Chapter 3. Metabolism Sensors; 3.1 Monoenzyme Sensors; 3.2 Biosensors Using Coupled Enzyme Reactions; 3.3 Biosensors Using Higher Integrated Biocatalysts
,
Chapter 4. Affinity Biosensors4.1 Affinity Sensors Using Low-Molecular Weight Ligands; 4.2 Affinity Sensors Based on Proteins and Enzymes; 4.3 Immunosensors; 4.4 Biosensors Using Intact Biological Receptors; Chapter 5. Application of Biosensors; 5.1 General Aspects; 5.2 Biosensors for Clinical Chemistry; 5.3 Continuous Patient Monitoring and Implantable Sensors; 5.4 Food Analysis, Bioprocess Control and Environmental Monitoring; Chapter 6. Perspectives-Combination of Biotechnology and Microelectronics in Biosensors; List of Abbreviations and Symbols; References; Subject Index
,
English
Additional Edition:
ISBN 0-444-98783-5
Language:
English
