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Biosensors: Essentials

  • Gennady Evtugyn

Part of the Lecture Notes in Chemistry book series (LNC, volume 84)

Table of contents

  1. Front Matter
    Pages i-x
  2. Gennady Evtugyn
    Pages 1-20
  3. Gennady Evtugyn
    Pages 99-205
  4. Gennady Evtugyn
    Pages 207-242
  5. Gennady Evtugyn
    Pages 243-250
  6. Back Matter
    Pages 251-265

About this book

Introduction

Today, biosensors are broadly applied in research, clinical diagnosis and monitoring, as well as in pharmaceutical, environmental or food analysis. In this work, the author presents the essentials that advanced students and researchers need to know in order to make full use of this technology. This includes a description of biochemical recognition
elements, such as enzymes, antibodies, aptamers or even whole cells. Various signal transducers such as electrochemical and optical transducers, luminescence devices and advanced techniques such as quartz crystal microbalances and MEMS systems are covered as well. Current applications are introduced through various case studies, rounded out by a forward-looking chapter on the prospects for biosensor development offered by nanotechnology, lab-on-a-chip, and biomimetic systems.

Keywords

Antibodies as Recognition Elements in Sensing Calorimetric Biosensors Conductometric Devices DNA and Aptamers as Recognition Elements in Sensing Enzymes as Recognition Elements in Sensing Living Cells as Recognition Elements in Sensing Potentiometric Sensors Voltammetric Sensors

Authors and affiliations

  • Gennady Evtugyn
    • 1
  1. 1.Department of Analytical ChemistryKazan Federal UniversityKazanRussia

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-642-40241-8
  • Copyright Information Springer-Verlag Berlin Heidelberg 2014
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-642-40240-1
  • Online ISBN 978-3-642-40241-8
  • Series Print ISSN 0342-4901
  • Series Online ISSN 2192-6603
  • Buy this book on publisher's site
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