On the Possibility of Determination of Thermodynamic Functions of the Li–S Electrochemical System Using the EMF Method

2019 ◽  
Vol 55 (10) ◽  
pp. 978-988
Author(s):  
E. V. Kuz’mina ◽  
E. V. Karaseva ◽  
N. V. Chudova ◽  
A. A. Mel’nikova ◽  
V. S. Kolosnitsyn
Keyword(s):  
Thermodynamic Functions ◽  
Emf Method ◽  
Electrochemical System

Determination of the thermodynamic functions of bismuth chalcoiodides by EMF method with morpholinium formate as electrolyte

2019 ◽  
Vol 679 ◽  
pp. 178319 ◽  
Author(s):  
Samira Zakir Imamaliyeva ◽  
Sabina Sahib Musayeva ◽  
Dunya Mahammad Babanly ◽  
Yasin Isa Jafarov ◽  
Dilgam Babir Taghiyev ◽  
...  
Keyword(s):  
Thermodynamic Functions ◽  
Emf Method

scholarly journals Electrochemical Glucose Quantification as a Strategy for Ethanolic Fermentation Monitoring

Chemosensors ◽  
2019 ◽  
Vol 7 (1) ◽  
pp. 14 ◽  
Author(s):  
Isabel Acevedo-Restrepo ◽  
Lucas Blandón-Naranjo ◽  
Jorge Hoyos-Arbeláez ◽  
Flavio Della Pelle ◽  
Mario Vázquez
Keyword(s):  
Electrochemical Biosensor ◽  
Carbonaceous Material ◽  
Fermentation Medium ◽  
Soluble Solids ◽  
Electrochemical System ◽  
Ethanolic Fermentation ◽  
Total Soluble Solids ◽  
Fermentation Monitoring ◽  
A Current

The possibility of using an electrochemical biosensor, using screen-printed electrodes modified with a carbonaceous material and a commercial kit for the determination of glucose, to monitor an ethanolic fermentation was analyzed. The determination is based on the electrochemical oxidation reaction of NADH that occurs at a potential where the components of the kit do not generate a current signal, even in the presence of the fermentation medium. The electrochemical system was used to analyze the variation of glucose concentration during a laboratory-scale fermentation. The results were contrasted with the variation of standard characterization parameters such as pH, total soluble solids (TSS), the viability of the yeast, and concentration of ethanol produced. Of these values, the total soluble solids should be related to the concentration of glucose obtained by the electrochemical sensor, however, this last measure is more specific for sugar since the TSS refers to all soluble solids. The obtained results allow us to verify the usefulness of the electrochemical method for real-time monitoring of a fermentation.

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