Imprinted Polymers in Chemical Recognition for Mass-Sensitive Devices

Chapter
Part of the Springer Series on Chemical Sensors and Biosensors book series

Abstract

Mass-sensitive devices such as the quartz crystal microbalance (QCM) or the surface acoustic wave device (SAW) are very advantageous for chemical sensing. As their name implies, they react towards mass changes on their respective sensitive areas, which makes them almost universally applicable since every analyte has a mass. Detection limits can be as low as 1 ng for QCM and in the picogram range for SAW. Of course, selectivity also has to be introduced into the sensor system. For this purpose molecular imprinting, where the sensitive layer is generated by polymerising it directly on the respective device surface, is gaining increasing attention. A reason for this is the very straightforward synthetic approach, where the analyte-to-be is used as a template that determines the structure of the interaction sites within the polymer by self-organisation processes. In this chapter, we give an introduction into the electronic background of mass-sensitive devices as well as into molecular imprinting. In the second half, we will introduce selected strategies for actual chemical sensing of analytes covering a size range from molecular to micrometre as well as both pure compounds and mixtures.

Mass-sensitive transducer QCM SAW Molecular imprinting Chemical sensor 

Abbreviations

AC

Alternating current

AFM

Atomic force microscopy

FBAR

Film bulk acoustic resonator

HRV

Human rhinovirus

MOS

Metal oxide semiconductor device

PAH

Polycyclic aromatic hydrocarbon

PDMS

Polydimethyl siloxane

PVAc

Poylvinylacetate

QCM

Quartz crystal microbalance

SAW

Surface acoustic wave resonator

STW

Shear transverse wave resonator

RBC

Red blood cell

VOC

Volatile organic compound

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Notes

Acknowledgments

Part of our own work was supported by the FWF, the Austrian Science Fund, project number P15512.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2006

Authors and Affiliations

  1. 1.Department of Analytical Chemistry and Food Chemistry, Faculty of ChemistryVienna UniversityViennaAustria

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