Data/hora: 26/07/2024 23:17:47

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: 	--	
Registro original: 	Embrapa Instrumentação (CNPDIA)	
Exemplares: 	CNPDIA - (7671-1) - UPC - SP - -- - PROCI-03.00025 -  - 2003.00025 - DIS