P77 Continuous and Noninvasive Microwave Biosensor for Lactate Monitoring

 

Poster Presentation by Katie Koehler et al.

Junior, Electrical Engineering 

Author: Daniel Langdon, Sophomore, Electrical Engineering

Author: Hailey Kaylor, First-year, Electrical Engineering

Author: Elaine Dang, Undergraduate Student 

Author: Lisa Elmiladi, Junior, Electrical Engineering

Author Ciney Quach, Sophomore, Electrical Engineering

Author: Carson Dulitz, Undergraduate Student 

Author: Taylor Lee, Sophomore, Electrical Engineering

Author: Steve Street, Student 

Mentor: Dr. Peter Aaen, Electrical Engineering 

Abstract: 

This project proposes a microwave biosensor to noninvasively and continuously detect the concentration of lactate in athletes and healthcare patients. Lactate is a byproduct produced during aerobic and anaerobic metabolism when the body cannot produce sufficient oxygen to meet the body’s energy demands. In athletes, these levels are currently tracked by blood samples to determine the athlete’s fitness level. In healthcare patients, lactate production is measured to determine the oxygen supply to a patient’s tissues. By monitoring lactate levels, healthcare providers can provide appropriate treatment and improve patient outcomes, while athletes can adjust their training plans to improve performance and reduce the risk of injury.

In the initial phase of our sensor development, we report on the initial design by testing the sensor’s sensitivity to detect salt concentration changes in deionized water in a well-controlled laboratory environment. The sensor consists of a microwave resonator and microfluidic chip assembly, and it allows us to detect small changes in the dielectric properties of the deionized water solution resulting from different salt concentration levels. The results of this study will be used to further refine the sensitivity of the sensor as we move towards developing the lactate sensor. 

Skills

Posted on

May 2, 2023

Submit a Comment

Your email address will not be published. Required fields are marked *