Calorimetric flow sensor | English translation, expert 200 distribution!

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1. Equipment classification of biosensors: Sensors that use immobilized biological components or organisms as sensitive elements are called biosensors. Biosensors do not specifically refer to sensors used in the field of biotechnology, their application areas also include environmental monitoring, medical and health care, and food inspection. There are three main classification and naming methods for biosensors: 1. According to the molecular recognition elements or sensitive elements in biosensors, they can be divided into five categories: enzyme sensors, microbial sensors, organelles sensors, tissue sensors, and immunosensors. It is obvious that the sensitive materials used are enzymes, microbial individuals, organelles, animal and plant tissues, antigens, and antibodies in that order. 2. According to the classification of transducers or signal converters in biosensors, there are bioelectrode sensors, semiconductor biosensors, optical biosensors, calorimetric biosensors, piezoelectric biosensors, etc. Transducers are electrochemical electrodes, semiconductors, photoelectric converters, thermistors, piezoelectric crystals, etc. 3. Classified based on the interaction between the target and the molecular recognition element, there are affinity biosensors, metabolic biosensors, or catalytic biosensors. The three classification methods are actually used interchangeably.

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Effect of microwave radiation on Bacillus subtilis spores INTRODUCTION The use of microwave radiation for bacterial killing is particularly appealing for sterilization of hospital waste (Pellerin 1994; Tata and Beone 1995; Atwater et al. 1997; Sasaki et al. 1998a) and industrial food process

ing (Deng et al. 1990; Wang 1993; Sato et al. 1996; Kozempel et al. 1997; Kuchma 1997; Pagan et al. 1998; Vaid and Bishop 1998) because of its low cost. Hospital waste sterilization is a problem of increasing importance and a wide variety of efficacious sterilization procedures are currently used, such as stoving, high-pressure steaming and irradiation with ultraviolet or c-rays. Traditional incinerators are very expensive, particularly when used in accordance with the increasingly stringent anti-air-pollution standards; electron beams require extremely expensive machinery, and sterilization equipment using c-ray sources is strictly regulated for safety and control restraints. In industrial food processing, microwave energy has been used to pasteurize and sterilize food in a shorter time compared with conventional methods (Heddleson et al. 1996; Hammad 1998; Aziz et al. 2002). Therefore, microwave radiation is regarded as a valid alternative method for killing bacteria because of its effectiveness, commercial availability, and lower cost compared with other technologies (Wu 1996; Pierson and Sauer 1997; Sasaki et al. 1998b). Although the efficacy of microwaves in microbial destruction has been reported in many studies, the actual mechanism of bacterial killing has not been interpreted in the same way. Two main conflicting conclusions emerge: some researchers attribute the killing effect exerted by microwaves to the heat the waves generate (Yeo et al. 1999), while others propose a nonthermal effect due to microwave energy itself (Barnes and Ho 1977; Salvatorelli et al. 1996; Wu 1996). Still to be addressed is whether microwave radiation (as a electromagnetic field, E-field) influences the chemistry of biological molec

Calorimetric flow sensor | English translation, expert 200 distribution!

2. English translation, expert 200 distribution!

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