Monitoring haemodialysis using electronic nose and chemometrics

被引:37
|
作者
Fend, R
Bessant, C
Williams, AJ
Woodman, AC [1 ]
机构
[1] Cranfield Univ, Cranfield Biomed Ctr, Silsoe MK45 4DT, Beds, England
[2] Cranfield Univ, Cranfield Ctr Analyt Sci, Silsoe MK45 4DT, Beds, England
[3] Gloucestershire Royal Hosp, Gloucester GL1 3NN, England
来源
BIOSENSORS & BIOELECTRONICS | 2004年 / 19卷 / 12期
关键词
electronic nose; conducting polymers; renal failure; kidney disease; principal component analysis; hierarchical cluster analysis;
D O I
10.1016/j.bios.2003.12.010
中图分类号
Q6 [生物物理学];
学科分类号
071011 ;
摘要
An ever-increasing number of patients have to undergo regular renal dialysis to compensate for acute or chronic renal failure. The adequacy of the treatment has a profound effect on patients' morbidity and mortality. Therefore, it is necessary to assess the delivered dialysis dose. For the quantification of the dialysis dose, two parameters are most commonly used, namely the K-t/V value (normalised dose of dialysis) and the urea reduction rate, yet the prescribed dialysis dose often differs from the actual delivered dialysis dose. Currently, no interactive process is available to ensure optimal treatment. The aim of this study was to investigate the potential for an "electronic nose" as a novel monitoring tool for haemodialysis. Blood samples were analysed using an electronic nose, comprising an array of 14 conducting polymer sensors, and compared to traditional biochemistry. Principal component analysis and hierarchical cluster analysis were applied to evaluate the data, and demonstrated the ability to distinguish between pre-dialysis blood from post-dialysis blood independent of the method used. It is concluded that the electronic nose is capable of discriminating pre-dialysis from post-dialysis blood and hence, together with an appropriate classification model, suitable for on-line monitoring. (C) 2004 Elsevier B.V. All rights reserved.
引用
收藏
页码:1581 / 1590
页数:10
相关论文
共 50 条
  • [1] Integration of electronic nose, electronic tongue, and colorimeter in combination with chemometrics for monitoring the fermentation process of Tremella fuciformis
    Zhou, Yefeng
    Zhang, Zilong
    He, Yan
    Gao, Ping
    Zhang, Hua
    Ma, Xia
    [J]. TALANTA, 2024, 274
  • [2] Monitoring sausage fermentation using an electronic nose
    Eklöv, T
    Johansson, G
    Winquist, F
    Lundström, I
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1998, 76 (04) : 525 - 532
  • [4] Monitoring of wastewater odours using an electronic nose
    Stuetz, RM
    Fenner, RA
    Hall, SJ
    Stratful, I
    Loke, D
    [J]. WATER SCIENCE AND TECHNOLOGY, 2000, 41 (06) : 41 - 47
  • [5] Fruit ripeness monitoring using an Electronic Nose
    Brezmes, J
    Llobet, E
    Vilanova, X
    Saiz, G
    Correig, X
    [J]. SENSORS AND ACTUATORS B-CHEMICAL, 2000, 69 (03) : 223 - 229
  • [6] Fruit ripeness monitoring using an Electronic Nose
    Brezmes, J.
    Llobet, E.
    Vilanova, X.
    Saiz, G.
    Correig, X.
    [J]. 2000, Elsevier Sequoia SA, Lausanne, Switzerland (69)
  • [7] The Monitoring of Black-Odor River by Electronic Nose with Chemometrics for pH, COD, TN, and TP
    Qiu, Shanshan
    Hou, Pingzhi
    Huang, Jingang
    Han, Wei
    Kang, Zhiwei
    [J]. CHEMOSENSORS, 2021, 9 (07)
  • [8] On-line monitoring of a cultivation using an electronic nose
    Lidén, H
    Mandenius, CF
    Gorton, L
    Meinander, NQ
    Lundström, I
    Winquist, F
    [J]. ANALYTICA CHIMICA ACTA, 1998, 361 (03) : 223 - 231
  • [9] Peach growth cycle monitoring using an electronic nose
    Jordan Voss, Henike Guilherme
    Stevan Jr, Sergio Luiz
    Ayub, Ricardo Antonio
    [J]. COMPUTERS AND ELECTRONICS IN AGRICULTURE, 2019, 163
  • [10] Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics
    Peng, Qi
    Xu, Qinxia
    Dula, Bealu Girma
    Wang, Jiazheng
    Fu, Jianwei
    Wang, Lan
    Qian, Bin
    Zhou, Jiandi
    Wu, Jianjiang
    Wang, Jiali
    Ding, Yinjun
    [J]. JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, 2020, 15 (03) : 263 - 270