IJFANS International Journal of Food and Nutritional Sciences
-
Efficacy of Withania somnifera against oxidative stress in male Drosophila melanogaster.
Volume 13 | Issue 4
-
Intervention Study On Cognitive Development Among School Children Of Siddi Tribe
Volume 13 | Issue 4
-
ASSESSMENT OF INTRA AND INTER- EXAMINER RELIABILITY FOR PROPOSED SCALE OF MASTICATION IN CHILDREN– A PRELIMINARY STUDY
Volume 13 | Issue 4
-
AI-DRIVEN APPROACH FOR MULTI CROP DISEASE CLASSIFICATION WITH PESTICIDE RECOMMENDATION SYSTEM
Volume 13 | Issue 4
-
AI-based Detecting Deception In Online Interactions: An Analysis of Dishonest Internet Users for Advances In Online Security
Volume 13 | Issue 4
Determination of urea in commonly consumed Coffee in different parts of India using biosensor prepared by immobilisation of urease on nylon membrane in AISE
Main Article Content
Abstract
Coffee, after tea, is the most used non-alcoholic caffeinated beverage. A biosensor was created by immobilising urease enzyme on a nylon membrane and attaching it to an ammonium ion selective electrode (AISE) which was characterised by FTIR and FESEM with particle size between 0.09μm-0.49μm.in diameter .The biosensor showed optimum response within 20s at pH 5.5 in 0.05mM urea conc. in sodium phosphate buffer and 40˚C. It exhibited excellent sensitivity of 38 mV/decade and LOD 0.001 mM, and linear range 0.001 to 0.80 mM. Analytical recovery of added urea which were found to be 99.8%, 101.04%, 108.35%, 103.9%, 98.99%, 104.7%, 99.93%, 102.34%, 101.76%, and 103.02%The average urea conc. in coffee is 0.133 mg/L whereas the average pH is 5.36.
