Biosensors
Of all the recent discoveries in biotechnology, that of biosensor is one of those which has seen an exponential expansion over the last few years. This evolution corresponds with the increasing need for measuring devices that can follow continuously chang
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Sensor Physics and Technology Series Series editors: Professor KTVGrattan Centre for Measurement, Instrumentation and Applied Physics City University London UK Eh- A Augousti School of Applied Physics Kingston University Kingston-upon-Thames, UK The Sensor Physics and Technology Series aims to bring together in a single series the most important developments in the rapidly>changing area of sensor technology and applications. It will present a snapshot of the range of effort which is being invested internationally in the development of novel types of sensors. New woricers in the area of sensor technology will also be catered for with an introduction to the subject through the provision of tutorial guides. Volumes may be sensor technology or applications oriented, and will present recent results from the cutting edge of research in a compact monograph format. Topics covered will include: • • • • • • • • • • • • • •
optical sensors: free-space sensors optical sensors: guided wave sensors solid state sensors biosensors microwave sensors ultrasonic sensors process tomography control of networiced sensors (system control and data acquisition) medical instrumentation infrared sensors smart sensors chemical and biochemical sensing environmental sensing industrial applications
Titles available 1. Biosensors Tran Minh Canh
Biosensors TRAN MINH CANH Head of Research Ecole Nationale Superieure des Mines Saint'Etienne, France Translated by
Sarah A. Jackson, Ph.D.
CHAPMAN & HALL London • Glasgow • New York • Tokyo • Melbourne • Madras
Published by Chapman & Hall, 2-6 Boundary Row, London SEl 8HN Chapman & Hall, 2-6 Boundary Row, London SEl 8HN, UK Blackie Academic & Professional, Wester Cleddens Road, Bishopbriggs, Glasgow G64 2NZ, UK Chapman & Hall Inc., 29 West 35th Street, New York NYlOOOl, USA Chapman & Hall Japan, Thomson Publishing Japan, Hirakawacho Nemoto Building, 6F, 1-7-11 Hirakawa-dio, Chiyoda-ku, Tokyo 102, Japan Chapman •
and
convection
solution
Figure 4.1 Schematic representation of the diffusion of the substrate S and the product P in the enzymatic layer on a transducer.
4.2 Theoretical aspects The presence of the enzyme ensures the transformation of the substrate into the reaction product according to the following reaction: E + S ES
—> E + P
(1)
1^1
where E represents the enzyme, S the substrate and P the reaction product; k+i, k_i and k+2 are the rate constants of the reactions. The reactionratecan then be written as:
THEORETICAL ASPECTS v-d[Pl. d[S]_^ [S] ^ " dt " " dt •" ^"^ Km + [S]
47 ... ^^^
where Km is the Michaelis constant (Km = (le_i + k+2)/k+i) and Vm is the maximal rate for [S] » Km (Vm = k+2 [E]o, where [E]o is the initial concentration of the enzyme). [S] and [P] are the concentrations of the substrate and product, respectively. For a given enzyme, the rate of the reaction V is a function of the ratio [S]/Km, and: when [S]/Km —> 0, V —> (Vm/Km)[S] (first order kinetics with respect to [S]), when [S]/Km becomes large, V —> Vm (zeroth order kinetics with respect to [S]). Inside
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