期刊
SENSORS AND ACTUATORS B-CHEMICAL
卷 144, 期 1, 页码 332-336出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.snb.2009.07.054
关键词
Glucose sensor; Hydrogel; Piezoresistive sensor; Smart material
资金
- National Institutes of Health NHLBI/NIBIB [5R21EB008571-02]
In the last few years, anew type of glucose-sensitive hydrogel (GSH) has been developed that shrinks with increasing glucose concentration due to the formation of reversible crosslinks. The first osmotic swelling pressure results measured for any member of this new class of GSH are reported, so that their suitability for use in sensors combining pressure transducers and smart gels can be evaluated. Comparison is also made with results obtained for an older type of GSH that expands with increasing glucose concentration due to an increase in the concentration of counterions within the gel. The newer type of GSH exhibits both faster kinetics and weaker fructose interference, and therefore is more suitable for in vivo glucose sensing. (C) 2009 Elsevier B.V. All rights reserved.
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