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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
06/04/2005 |
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Data da última atualização: |
06/04/2005 |
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Autoria: |
RIUL JÚNIOR, A.; MALMEGRIM, R. R.; FONSECA, F. J.; MATTOSO, L. H. C. |
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Título: |
Nano-assembled films for taste sensor application. |
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Ano de publicação: |
0 |
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Fonte/Imprenta: |
Artificial organs, v. 27, n. 5, p. 457-460, 2003. p. 457-460. |
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Idioma: |
Inglês |
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Conteúdo: |
The field of nano-science and nano-technology is a broad and interdisciplinary world-wide research area, developing activities that have been growing explosively in the last few years. Through the use of nanostructured thin films of conducting polymers and a lipid-like material coating gold microelec- trodes we were able to mimic the human perception of taste by way of artificial sensors called "electronic tongues." Tt is well known that the human tongue cannot discriminate each and every chemical sub- stance it comes in contact with, but it groups alI the information received in distinct pattems of response encoding the taste quality (global selectivity concept) (1-3). Therefore, unlike devices mimicking vision, hearing, and tact, which may in principIe respond to a single physical stimulus, an artificial tongue must be able to recognise tastes (sweet, salty, sour, bitter, and umami) and respond to suppression effects like its human counterpart. Consequently, artificial taste sensors must have high sensitivity and stability, as selectivity is not a crucial requirement in this sort of application. |
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Palavras-Chave: |
Língua eletrônica; Polímeros condutores; Sensor de paladar. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01655naa a2200193 a 4500
001 1028945
005 2005-04-06
008 bl --- 0-- u #d
100 1 $aRIUL JÚNIOR, A.
245 $aNano-assembled films for taste sensor application.
260 $c0
520 $aThe field of nano-science and nano-technology is a broad and interdisciplinary world-wide research area, developing activities that have been growing explosively in the last few years. Through the use of nanostructured thin films of conducting polymers and a lipid-like material coating gold microelec- trodes we were able to mimic the human perception of taste by way of artificial sensors called "electronic tongues." Tt is well known that the human tongue cannot discriminate each and every chemical sub- stance it comes in contact with, but it groups alI the information received in distinct pattems of response encoding the taste quality (global selectivity concept) (1-3). Therefore, unlike devices mimicking vision, hearing, and tact, which may in principIe respond to a single physical stimulus, an artificial tongue must be able to recognise tastes (sweet, salty, sour, bitter, and umami) and respond to suppression effects like its human counterpart. Consequently, artificial taste sensors must have high sensitivity and stability, as selectivity is not a crucial requirement in this sort of application.
653 $aLíngua eletrônica
653 $aPolímeros condutores
653 $aSensor de paladar
700 1 $aMALMEGRIM, R. R.
700 1 $aFONSECA, F. J.
700 1 $aMATTOSO, L. H. C.
773 $tArtificial organs$gv. 27, n. 5, p. 457-460, 2003. p. 457-460.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
23/03/2005 |
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Data da última atualização: |
16/07/2009 |
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Autoria: |
SANTOS JÚNIOR, D. S.; RIUL JÚNIOR, A.; MALMEGRIM, R. R.; FONSECA, F. J.; OLIVEIRA JÚNIOR, O. N.; MATTOSO, L. H. C. |
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Título: |
A layer-by-layer film of chitosan in a taste sensor application. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Macromolecular Bioscience, v. 3 p. 591-595, 2003. |
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Idioma: |
Inglês |
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Conteúdo: |
Chitosan is alternated with SUIfonated poly-styrene (PSS) to build layer-by-layer (LBL) films that are used as sensing units in an electronic tongue. Using impedance spectroscopy as the principle method of detection, an array using chitosan/PSS LBL film are bare gold electrode as the sensing units was capable of distinguishing the basic tastes - salty, sweet, bitter, and sour - to a concentration below the human threshold. The suitability of chitosan as a sensing material was confirmed by using this sensor to distinguish red wines according to their vintage. vineyard,
and brands. |
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Palavras-Chave: |
Biomateriais; Nanolayers; Polissacarídeos; Propriedades dielétricas; Sensores. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01259naa a2200241 a 4500
001 1028871
005 2009-07-16
008 2003 bl --- 0-- u #d
100 1 $aSANTOS JÚNIOR, D. S.
245 $aA layer-by-layer film of chitosan in a taste sensor application.
260 $c2003
520 $aChitosan is alternated with SUIfonated poly-styrene (PSS) to build layer-by-layer (LBL) films that are used as sensing units in an electronic tongue. Using impedance spectroscopy as the principle method of detection, an array using chitosan/PSS LBL film are bare gold electrode as the sensing units was capable of distinguishing the basic tastes - salty, sweet, bitter, and sour - to a concentration below the human threshold. The suitability of chitosan as a sensing material was confirmed by using this sensor to distinguish red wines according to their vintage. vineyard, and brands.
653 $aBiomateriais
653 $aNanolayers
653 $aPolissacarídeos
653 $aPropriedades dielétricas
653 $aSensores
700 1 $aRIUL JÚNIOR, A.
700 1 $aMALMEGRIM, R. R.
700 1 $aFONSECA, F. J.
700 1 $aOLIVEIRA JÚNIOR, O. N.
700 1 $aMATTOSO, L. H. C.
773 $tMacromolecular Bioscience$gv. 3 p. 591-595, 2003.
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