“…To measure the pH sensitivity of the EGFET-type ion sensors, the electrolyte was kept at 25 • C; the pH was controlled at 6.1, 6.6, 7.0, and 7.5 [21] by changing the mixing ratio of the commercially available PBS reagents at pH = 8.0, 7.0, and 6.0; and the pH was controlled at 5.5 by mixing sodium dihydrogenphosphate dehydrate with the PBS reagent at pH = 6.0. To measure the glucose sensitivity, on the other hand, a specific quantity of β-D glucose powder was dissolved in 100 mM PBS at pH = 6.0, and the solution during the measurement was kept at 37 • C to activate the enzymatic function at around the optimal condition.…”