Využití sloučenin rhodia a redoxních enzymů v amperometrických biosenzorech – Ing. Jan Soukup
Ing. Jan Soukup
Master's thesis
Využití sloučenin rhodia a redoxních enzymů v amperometrických biosenzorech
Applicability of Rhodium Compounds and Redox Enzymes in Amperometric Biosensors
Abstract:
Práce se zabývá využitím sloučenin rhodia a redoxních enzymů v amperometrických biosenzorech. Studiu vlastností bylo podrobeno rhodium, oxid rhodičitý, oxid rhoditý a (chlorobis(2-fenylpyridin)rhoditý dimer. Dále byly studovány imobilizační techniky s enzymem glukóza oxidáza. Získané poznatky byly využity pro konstrukci nové uhlíkové tištěné elektrody modifikované oxidem rhodičitým a imobilizovaným …moreAbstract:
This work deals with appliacability of rhodium compounds and enzymes in amperometric biosensors. Rh, RhO2, Rh2O3 and (chlorobis(2-phenyl-pyridin)rhodium III dimer were studied for research of their properties. Subsequently various immobilization techniques were tested on enzyme glucose oxidase. Obtained knowledges were used for construction of new screen printed carbon electrode modified by RhO2 and …more
Language used: Czech
Date on which the thesis was submitted / produced: 19. 5. 2008
Thesis defence
- Date of defence: 4. 6. 2008
- Supervisor: Ing. Petr Kotzian
Citation record
ISO 690-compliant citation record:
SOUKUP, Jan. \textit{Využití sloučenin rhodia a redoxních enzymů v amperometrických biosenzorech}. Online. Master's thesis. Pardubice: University of Pardubice, Faculty of Chemical Technology. 2008. Available from: https://theses.cz/id/8kzbgt/.
The right form of listing the thesis as a source quoted
Soukup, Jan. Využití sloučenin rhodia a redoxních enzymů v amperometrických biosenzorech. Pardubice, 2008. diplomová práce (Ing.). Univerzita Pardubice. Fakulta chemicko-technologická
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Institution archiving the thesis and making it accessible: Univerzita Pardubice, Fakulta chemicko-technologickáUniversity of Pardubice
Faculty of Chemical TechnologyMaster programme / field:
Chemistry and Technology of Foodstuffs / Evaluation and Analysis of Foodstuffs