Kansei Biosensor and IT Society
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Accession number;04A0505562
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| Title;Kansei Biosensor and IT Society |
| Author;
TOKO KIYOSHI
(Kyushu Univ., Graduate School of Informaiton Sci. and Electrical Engineering, JPN)
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Journal Title;Transactions of the Institute of Electrical Engineering of Japan. E
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Journal Code:L3098A
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ISSN:1341-8939
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VOL.124;NO.7;PAGE.229-232(2004)
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| Figure&Table&Reference;FIG.8, REF.5 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The taste sensor is composed of lipid/polymer membranes which is acceptance part of the taste substance, and it digitizes the taste by using the potential output response pattern which consists of the several lipid membranes. Tongue cell biomembrane is composed of lipid and protein. The lipid, which is one of the the constituents, was processed in order to utilize actually. The lipid membrane electrode put KCL solution and silver streak in the hollow bar of the chloroethylene, and in addition, it stuck the lipid/polymer membrane in the hole. Different characteristic of eight lipid/polymer membranes were prepared, and the potential difference between lipid membrane electrode and reference electrode as a standard was measured. The smell was detected through the water with the perfume by the taste sensor. Bitterness depression effect observed by biological system was able to be reproduced in the potential response of the taste sensor, and in addition, the result of the surface structure analysis also directed it. |
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