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Multiple light-emitting diodes (LEDs) are used in the sensor system to excite it, and a photodetector is used to measure the fluorescence signal from a sample of microalgae. Chlorophyll a’s fluorescence signal is measured to assess the concentration of a microalgal sample.
For a variety of uses, including biochemical detection, water quality monitoring, biological sensing, and others, portable fluorescence sensors have been created. Traditional fluorescence-based instruments are now integrated into portable sensing devices for distant and resource-limited environments thanks to advancements in current electronics.
Creation of a disposable microfluidic chip-based portable and inexpensive fluorescence sensing system for on-site measurement of a microalgal sample’s concentration.
Global portable fluorescent sensor market accounted for $XX Billion in 2022 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2023 to 2030.
The fluorescent molecular probe known as BOS (Bad Oil Sensor) has been developed by a research team led by Department of Chemistry at POSTECH and IBS for the highly sensitive detection of bad cooking oils for the first time in the history of the world. Photoluminescent fluorescent sensors may detect certain ions or substances and can report their detection via a light signal.
Dangerous chemicals are produced when frying oil is used for an extended period of time. Unfortunately, some of this oil is tampered with and marketed to consumers to be utilised in food production. However, because it needs expensive equipment and specialised knowledge, the traditional detection approach is not readily available to the general population.
Additionally, it is simply an indirect method that only assesses the acidity of poor cooking oils or looks for contaminants that are added during the cooking process, making it challenging to apply to all kinds of oils.
The research team created a fluorescent molecular sensor that anyone can use to precisely measure the cooking extent in order to improve the detecting approach.
The viscosity and acidity that unavoidably vary while cooking are both detected by this sensor using a dual turn-on mechanism. Regardless of the composition, it can precisely calculate how long the cooking oil was used and even identify a trace amount of contaminated oil in new oil.
