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Glucose Measurement Using an Enzymatic Oscillatory Reaction
Author(s) -
Sasaki Satoshi,
Uchida Takashi,
Nakano Daisuke,
Hideshima Taketoshi
Publication year - 2004
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.200302994
Subject(s) - oscillation (cell signaling) , glucose oxidase , waveform , chemistry , ascorbic acid , briggs–rauscher reaction , induction period , enzyme , biochemistry , catalysis , physics , food science , quantum mechanics , voltage
In biological systems, oscillatory reactions are often found. These reactions, so‐called biological oscillators, have a characteristic oscillation period ranging from seconds to years [1]. For the oscillation in which an enzyme is involved, the reaction has been studied both experimentally [2–5] and theoretically [6–10]. In many cases, temperature control, stirring, or continuous flow of the reactant is necessary to observe continuous oscillation. No trial has been made yet to control the oscillation period or waveform. Here, we report an enzymatic oscillation reaction using catalase and glucose oxidase in which the oscillation period and waveform can be changed by the addition of glucose. We achieved good reproducibility with an oscillation period and waveform change that was sufficient to be applied to the glucose quantification. The effect of coexisting chemicals such as ascorbic acid, urea, or acetamidophenol on the oscillation is examined.