In situ colorimetric detection and mixing of glucose–enzyme droplets in an open-surface platform via Marangoni effect

Abstract

Precise detection of glucose concentration in blood is critical in health monitoring and medical research. This paper describes a novel approach for enzymatic glucose sensing (glucose oxidase based) using thermal gradient in an open-surface platform. In order to obtain glucose concentration, droplets of enzyme and glucose with various concentrations are dispensed on a thin layer of fluorinert oil. By engineering the location of the droplet on the fluid surface and controlling the surface temperature drop of the fluid, surface deformation is created with fluid recirculating due to Marangoni convection. The surface deformation allows the microliter droplets to collide and mix at the hot spot. Image processing of the colorimetric reaction of the glucose and enzyme allows accurate determination of glucose concentration. The designed biosensor offers high repeatability, and concentration is measured within ±9.5 % of standard absorptiometry method. Contact-free manipulation of droplets, in situ measurement of glucose concentration, fast response time and high sensitivity are the key advantages of this device.