A biosensor layered like lasagna

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Electron-microscopic images show enzyme-coated carbon nanotubes of varying thicknesses. The sensitivity of a biosensor increases with thickness to about six layers (right). Credit: Pacific Northwest National Laboratory
Electron-microscopic images show enzyme-coated carbon nanotubes of varying thicknesses. The sensitivity of a biosensor increases with thickness, to about six layers (right). Credit: Pacific Northwest National Laboratory

In a mixing of pasta metaphors, Pacific Northwest National Laboratory scientists have used electrostatic attraction to layer reactive biological molecules lasagna-like around spaghetti-like carbon nanotubes.


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