Thermal Sensors

  • Jiří Janata

Abstract

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.

Keywords

Chemical Sensor Thermal Sensor Electric Displacement Wheatstone Bridge Adiabatic Calorimetry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References for Chapter 2

  1. 1.
    R. S. C. Cobbold, Transducers for Biomedical Instruments, Wiley, New York, 1974.Google Scholar
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    Can Tran-Minh and D. Vallin, Anal. Chem. 50 (1978) 1874.CrossRefGoogle Scholar
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    J. N. Zemel, in: Solid State Chemical Sensors ( J. Janata and R. J. Huber, eds.), Academic Press, New York, 1985.Google Scholar
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    V. M. Ristic, Principles of Acoustic Devices, Wiley, New York, 1983.Google Scholar
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    S. J. Gentry, Catalytic devices, in: Chemical Sensors ( T. E. Edmonds, ed.), Chapman and Hall, New York, 1988.Google Scholar

Copyright information

© Springer Science+Business Media New York 1989

Authors and Affiliations

  • Jiří Janata
    • 1
  1. 1.University of UtahSalt Lake CityUSA

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