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|Title:||Sensing characteristics of an immobilized apple powder enzymic sensor||Authors:||Tan, T.C.
|Issue Date:||Jan-1994||Citation:||Tan, T.C.,Chen, Y. (1994-01). Sensing characteristics of an immobilized apple powder enzymic sensor. Sensors and Actuators: B. Chemical 17 (2) : 101-107. ScholarBank@NUS Repository.||Abstract:||A polyphenol oxidase sensor has been fabricated by covering a dissolved oxygen probe with a polycarbonate membrane on which fine apple powder, which has been thoroughly washed and vacuum dried, is immobilized. The sensor shows good response and baseline recovery time, and good sensitivity, reproducibility and service life towards dopamine and other phenolic-related compounds. The natural environment of the polyphenol oxidase has a significant effect on its sensitivity and selectivity to various organic solutes. The pretreated apple powder used for the present sensor shows preferential sensitivity to dopamine. Major interfering solutes include l-DOPA, l-cysteine, tyrosine, DOPAC, catechols and l-histidine. © 1994.||Source Title:||Sensors and Actuators: B. Chemical||URI:||http://scholarbank.nus.edu.sg/handle/10635/91692||ISSN:||09254005|
|Appears in Collections:||Staff Publications|
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