Biochemical sensors: mimicking gustatory and olfactory by Kiyoshi Toko PDF

By Kiyoshi Toko

ISBN-10: 9814267074

ISBN-13: 9789814267076

This publication is the 1st to comprehensively deal with sensors for gustatory and olfactory senses. it is going to be hugely precious to scholars and researchers in a wide selection of medical fields and in addition to these within the fields of meals, perfumes, medications and robotics because the sensor applications.

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Extra info for Biochemical sensors: mimicking gustatory and olfactory senses

Sample text

Finally, in the low-concentration region, there is no lipid that can adsorb bitter substances, leading to low sensitivity, as shown in the same region in the bottom figure. These results clearly illustrate the most appropriate amount of lipid to be incorporated in the membrane to ensure high sensitivity to bitter substances. In contrast to these results, salty substances cause a change in the membrane potential by a screening effect, while sour materials cause a change by the dissociation of the acid group of the lipid molecules.

3 Optimization of Hydrophobicity of Membrane 120 100 10 100 80 8 6 4 2 0 -2 -4 CPA value [mV] 12 CPA value [mV] CPA value [mV] Another approach to controlling the characteristics of a sensor is to optimize the hydrophobicity of the lipid/polymer membrane. 10 Effect of the type of plasticizer and the amount of the lipid on the sensor’s response to substances with the basic tastes. 10 Effect of the type yp represents of p plasticizer andthe the amount of the lipid p on the in sensor’s p to substances with the basic tastes.

All Copyright 2009 Institute of Electrical Enginee assigned scoresRepublished of 1, 2, 3withand 4, respectively. samples Japan, Japan. include 10 mM KCl as the supporting electrolyte. Republished with permission from Ref. 35. Copyright 2009 Institute of Electrical Engineers of Japan, Japan. 16B 1 16B Summary despite the small decrease in the human sensory score (Fig. 16B). 7% alpha-cyclodextrin, suggesting that alpha-cyclodextrin has low ability to suppress bitterness. This demonstrates that the sensor has a better ability than humans in detecting the suppression effect of alpha-cyclodextrin.

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Biochemical sensors: mimicking gustatory and olfactory senses by Kiyoshi Toko

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