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Updated: Feb 15, 2026

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Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen
Published on: June 3, 2018
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Sistema biosensor basado en ácido 3-mercaptopropiónico para la detección de aflatoxina B1 utilizando un electrodo
Burçak Demi̇rbakan1, Ahmet Çeti̇nkaya2, Evrim Güneş Altuntaş3
1Çanakkale Onsekiz Mart University, Faculty of Engineering, Bioengineering Department, Çanakkale, Türkiye.
Journal of pharmaceutical and biomedical analysis
|February 13, 2026
Resumen
Un nuevo biosensor electroquímico ofrece una detección ultrasensible de aflatoxina B1 (AFB1) en alimentos. Este método fiable mejora la monitorización de la seguridad alimentaria con alta precisión y selectividad.
Palabras clave:
ácido 3-mercaptopropiónico (3-MPA)Aflatoxina B1 (AFB-1)Electrodo serigrafiado de oro (SPE-Au)Más Videos Relacionados
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Salts are ionic compounds composed of cations and anions, either of which may be capable of undergoing an acid or base ionization reaction with water. Aqueous salt solutions, therefore, may be acidic, basic, or neutral, depending on the relative acid-base strengths of the salt’s constituent ions. For example, dissolving the ammonium chloride in water results in its dissociation, as described by the equation:
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In 1923, G. N. Lewis proposed a generalized definition of acid-base behavior in which acids and bases are identified by their ability to accept or to donate a pair of electrons and form a coordinate covalent bond.
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A coordinate covalent bond (or dative bond) occurs when one of the atoms in the bond provides both bonding electrons. For example, a coordinate covalent bond occurs when a water molecule combines with a hydrogen ion to form a hydronium ion. A coordinate covalent bond also results when...
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The acid-base reaction class has been studied for quite some time. In 1680, Robert Boyle reported traits of acid solutions that included their ability to dissolve many substances, to change the colors of certain natural dyes, and to lose these traits after coming in contact with alkali (base) solutions. In the eighteenth century, it was recognized that acids have a sour taste, react with limestone to liberate a gaseous substance (now known to be CO2), and interact with alkalis to form neutral...
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For a titration carried out for 25.00 mL of...
For a titration carried out for 25.00 mL of...
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