Abstract
Abstract A microbial sensor for uric acid has been devised by coupling intact yeast cells (Pichia membranaefaciens 162300) with a carbon dioxide electrode. The resulting sensor has a markedly longer lifetime than the corresponding isolated enzyme sensor. The response slopes ranging from 37 to 42 mV per decade were obtained over the concentration range 1.0×10−4–2.5×10−3 mol dm−3 uric acid during the period 4–50 d.
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