| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Instrumentação. |
|
Data corrente: |
03/07/2003 |
|
Data da última atualização: |
24/02/2010 |
|
Autoria: |
FERREIRA, M.; CONSTANTINO, C. J. L.; RIUL JR. A.; WOHNRATH, K.; AROCA, R. F.; GIACOMETTI, J. A.; OLIVEIRA JR. O. N.; MATTOSO, L. H. C. |
|
Afiliação: |
Embrapa Instrumentação Agropecuária, São Carlos, SP. |
|
Título: |
Preparation, characterization and taste sensing properties of Langmuir-Blodgett Films from mixtures of polyaniline and rutheniu complex. |
|
Ano de publicação: |
2003 |
|
Fonte/Imprenta: |
Polymer, Guildford, v. 44, p. 4205-4211, 2003. |
|
Idioma: |
Inglês |
|
Conteúdo: |
Languir-Blodgett (LB) films fro a ruthenium complex, mer-[RuCl3(dppb)(py)] (dppb = PPh2(CH2)4PPh2; py = pyridine) (Rupy), and from mixtues with varied amounts of polyaniline (PANi) were fabricated. Molecular-level interactions between the two components are investigated by surface potencial, dc conductivity and Raman spectroscopy measurements, particularly for the mixed film with 10% of Rupy. For the latter, the better miscibility led to an interacton with Rupy inducing a decrease in the conducting state of PANi, as observed in the Raman spectra and conductivity measurement. The interaction causes the final film properties to depend on the concentration of Rupy, and this was exploited to produce a sensor array made up of sensing units consisting of 11-layer LB films from pure PANi, pure Rupy and mixtures with 10 and 30% of Rupy. It is shown that the combination of only four non-specific sensing units allows one to distinguish the basic tastes detected by biological systems, viz. saltiness, sweetness, sourness and bitterness, at the (...) level. |
|
Palavras-Chave: |
Langmuir-Blodgett films; Polianilina; Ruthernium complex. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 01795naa a2200241 a 4500
001 1024799
005 2010-02-24
008 2003 bl --- 0-- u #d
100 1 $aFERREIRA, M.
245 $aPreparation, characterization and taste sensing properties of Langmuir-Blodgett Films from mixtures of polyaniline and rutheniu complex.
260 $c2003
520 $aLanguir-Blodgett (LB) films fro a ruthenium complex, mer-[RuCl3(dppb)(py)] (dppb = PPh2(CH2)4PPh2; py = pyridine) (Rupy), and from mixtues with varied amounts of polyaniline (PANi) were fabricated. Molecular-level interactions between the two components are investigated by surface potencial, dc conductivity and Raman spectroscopy measurements, particularly for the mixed film with 10% of Rupy. For the latter, the better miscibility led to an interacton with Rupy inducing a decrease in the conducting state of PANi, as observed in the Raman spectra and conductivity measurement. The interaction causes the final film properties to depend on the concentration of Rupy, and this was exploited to produce a sensor array made up of sensing units consisting of 11-layer LB films from pure PANi, pure Rupy and mixtures with 10 and 30% of Rupy. It is shown that the combination of only four non-specific sensing units allows one to distinguish the basic tastes detected by biological systems, viz. saltiness, sweetness, sourness and bitterness, at the (...) level.
653 $aLangmuir-Blodgett films
653 $aPolianilina
653 $aRuthernium complex
700 1 $aCONSTANTINO, C. J. L.
700 1 $aRIUL JR. A.
700 1 $aWOHNRATH, K.
700 1 $aAROCA, R. F.
700 1 $aGIACOMETTI, J. A.
700 1 $aOLIVEIRA JR. O. N.
700 1 $aMATTOSO, L. H. C.
773 $tPolymer, Guildford$gv. 44, p. 4205-4211, 2003.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Instrumentação (CNPDIA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 4 | |
| 2. |  | RIUL JR. A.; WOHNRATH, K.; DI TOMMAZO, R.; CARVALHO, A. C. P. L. F.; FONSECA, F. J.; OLIVEIRA JR. O. N.; TAYLOR, D. M.; MATTOSO, L. H. C. Artificial taste sensor: efficient combination of sensors made rom langmuir-blodget films of conducting polymers and a ruthenium complex and self-assembled films of na azobenzene-containing polymer. Langmuir, Washington, v.18, n.1, p.239-245, 2001.| Biblioteca(s): Embrapa Instrumentação. |
|   |
| 3. | | BLUM, S. A.; ZAHREBELNEI, F.; NAGATA, N.; ZUCOLOTTO, V.; MATTOSO, L. H. C.; PESSOA, C. A.; GARCIA, J. R.; WOHNRATH, K. Experimental design to enhance dopamine electrochemical detection using carbon paste electrodes. Brazilian Journal of Analytical Chemistry, v. 8, n. 32, 2021. 178?197| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Instrumentação. |
|  |
| 4. | | FERREIRA, M.; CONSTANTINO, C. J. L.; RIUL JR. A.; WOHNRATH, K.; AROCA, R. F.; GIACOMETTI, J. A.; OLIVEIRA JR. O. N.; MATTOSO, L. H. C. Preparation, characterization and taste sensing properties of Langmuir-Blodgett Films from mixtures of polyaniline and rutheniu complex. Polymer, Guildford, v. 44, p. 4205-4211, 2003.| Biblioteca(s): Embrapa Instrumentação. |
| |
| Registros recuperados : 4 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
