https://www.selleckchem.com/pr....oducts/pirtobrutinib
The colorimetric sensors for reducing sugars based on a redox reaction between AuCl4- ions and fructose, glucose, lactose, or mannose are presented. Gold nanoparticles (AuNPs) that formed at room temperature as a product of this reaction were registered using a spectrophotometer. Lengthening reaction time had a positive effect on the sensitivity of the developed sensors. Different reducing sugars exhibited distinct reaction rates for AuNP formation, with the rate decreasing in the order fructose glucose lactose
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