By A. O. Scott
This paintings experiences the present prestige of analysis and advertisement advancements within the box of biosensors used for meals research. It seems to be on the chances of biosensors for nutrition research, their potential for dimension of a number of analytes and their skill to observe advanced biochemical parameters throughout the creation or processing of meals. It examines numerous possibilities for biosensor purposes in the nutrients provide chain, for example to point the standard and seasonal edition of usual assets.
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Glucose oxidase which is used in many commercially available biosensors for glucose determination1• 2 is fairly resistant to denaturation. Using this enzyme it is possible to produce very stable, long lived, dry glucose electrodes by incorporating an excess of Biosensors 47 enzyme into the matrix during fabrication in the absence of any additives. 3 Few other enzymes have been used successfully to produce biosensors which retain an acceptable shelf life on long term storage. Some examples from the literature include a biosensor for salicylate� prepared using the enzyme salicylate hydroxylase which retained acceptable enzyme activity over 3 months storage at room temperature.
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