The first law of thermodynamics tells us that any process in which the internal energy of the system changes is accompanied by absorption or evolution of heat. The class of chemical sensors to be discussed in this chapter uses the heat generated by a specific reaction as the source of analytical information. The important point to realize is that these sensors represent a form of in situ microcalorimetry which could be otherwise performed in a batch mode. In the case of enzyme thermistors the equivalent batch technique would be called adiabatic calorimetry and, in the case of pyroelectric sensors, it would be a heat-flow isothermal calorimetry.
KeywordsChemical Sensor Thermal Sensor Electric Displacement Wheatstone Bridge Adiabatic Calorimetry
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References for Chapter 2
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