Sensitivity-improvement of taste sensor by change of lipid concentration in membrane
| Autor: | Shu Ezaki, Satoru Iiyama, Kiyoshi Toko |
|---|---|
| Rok vydání: | 2009 |
| Předmět: |
Detection limit
Membrane potential Taste Chromatography Chemistry Metals and Alloys Condensed Matter Physics Dioctyl phosphate Surfaces Coatings and Films Electronic Optical and Magnetic Materials Dilution chemistry.chemical_compound Adsorption Membrane Materials Chemistry Ammonium chloride Electrical and Electronic Engineering Instrumentation |
| Zdroj: | Sensors and Actuators B: Chemical. 141:343-348 |
| ISSN: | 0925-4005 |
| Popis: | Taste sensor responds to different taste qualities by unique patterns of output signals. The sensor uses lipid membranes as recognition element of tastes. Food constituents affect the membrane potential of the sensor mainly with shielding effect and/or adsorption. However suitable concentration of lipid in membrane has not been studied up to now. In this paper, we changed the concentration of lipid dioctyl phosphate (C) and trioctylmethyl ammonium chloride (T) in membranes, and investigated the response of the sensor to taste substances. Dilution of lipid improved the detection limit of the sensor to adsorptive taste substances, whereas the detection limit to non-adsorptive taste substances did not remarkably changed. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect