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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
02/10/2003 |
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Data da última atualização: |
01/03/2010 |
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Autoria: |
RIUL JR. A.; MALMEGRIM, R. R.; FONSECA, F. J.; MATTOSO, L. H. C. |
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Afiliação: |
Embrapa Instrumentação Agropecuária, São Carlos, SP. |
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Título: |
An artificial taste sensor based on conducting polymers. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Biosensors & Bioelectronics, v. 18, p. 1365-1369, 2003.. |
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Idioma: |
Inglês |
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Conteúdo: |
Pure and composite nanostructured films of conducting polymers were used as individual sensing units constituiting an electronic tongue. The use of extremely thin films for signal transduction via impedance spectrosocpy measurements in the frequency range 10-1 MHz allows the detection of trace amounts of tastants and inorganic contaminants in liquid systems. In addition, the sensor could detect the suppression of sourness by sweetness displaying similarities with the biological system. Brands of several commercial beverages could be easily distinguished without complex analysis, including the discrimination of wasters, tastants and wines. |
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Palavras-Chave: |
Blodgett; COnductingy polymers; Langmuir; Sensor. |
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Thesaurus Nal: |
electronic tongue. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01222naa a2200217 a 4500
001 1027496
005 2010-03-01
008 2003 bl --- 0-- u #d
100 1 $aRIUL JR. A.
245 $aAn artificial taste sensor based on conducting polymers.
260 $c2003
520 $aPure and composite nanostructured films of conducting polymers were used as individual sensing units constituiting an electronic tongue. The use of extremely thin films for signal transduction via impedance spectrosocpy measurements in the frequency range 10-1 MHz allows the detection of trace amounts of tastants and inorganic contaminants in liquid systems. In addition, the sensor could detect the suppression of sourness by sweetness displaying similarities with the biological system. Brands of several commercial beverages could be easily distinguished without complex analysis, including the discrimination of wasters, tastants and wines.
650 $aelectronic tongue
653 $aBlodgett
653 $aCOnductingy polymers
653 $aLangmuir
653 $aSensor
700 1 $aMALMEGRIM, R. R.
700 1 $aFONSECA, F. J.
700 1 $aMATTOSO, L. H. C.
773 $tBiosensors & Bioelectronics$gv. 18, p. 1365-1369, 2003..
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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| Registros recuperados : 5 | |
| 5. |  | RIUL JR. A.; SOUSA, H. C. de; MALMEGRIM, R. R.; SANTOS JR. D. S. DOS; CARVALHO, A. C. P. L. F.; FERNANDO, J. F.; OLIVEIRA JR. O. N.; MATTOSO, L. H. C. Wine classification by taste sensors made from ultra-thin films and using neural networks. Sensors and Actuators . B, Chemical, Lausanne, v.98, p. 77-82, 2004.| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 5 | |
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