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Sensor technologies at S-SENCE

Gas sensing with field effect devices

A gas sensitive field effect (FE) device typically  contains a metal-insulator-semiconductor structure with a thin, catalytic Pt, Pd or Ir film. The gas detection principle of such a structure is based on the change of the electric field at the semiconductor surface region introduced by gases interacting with the device. This changes the number of mobile carriers in the semiconductor and therefore the electrical characteristics of the device. Gas sensitive FE devices are typically used to measure hydrogen containing molecules, inparticular H2 and NH3, but different modifications allows detection of a much wider range of molecules.

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Liquid sensing with voltammetric electronic tongues

An "electronic tongue" measures quality parameters in aqueous solutions by combining a sensor array, where the sensors have partially overlapping selectivities,  with  multivariate data analysis. A voltammetric electronic tongue uses an electrode potential to drive an electron transfer reaction, and the resulting current is measured. Voltammetric methods can measure any chemical species that is electroactive (that is, capable of electron transfer) and also enable measurements of conductivity and the amount of polar compounds in the solution. Voltammetric electronic tongues provide high sensitivity, a wide linear range, and simple instrumentation.

Biosensing with lectines

Lectins are naturally occurring proteins, which bind carbohydrates specifically and reversibly and can be used for biosensing. Panels consisting of different lectins of various carbohydrate specificities can be immobilized on microcontact printed gold surfaces and biorecognition can be evaluated with optical methods. By combining this technique with multivariate data analysis techniques it is e.g. possible to distinguish between healthy individuals, newly diagnosed type 1 diabetes patients (day 0) and type 1 diabetes patients having had the disease for 4 to 6 years. The technique can also distinguish between different meats, e.g. meat from chicken, pig, cod, turkey and lamb.


Responsible for this page: Mats Eriksson
Last updated: 04/30/09