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Print: ISSN 0914-4935
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
Online: ISSN 2435-0869
Sensors and Materials
is an international peer-reviewed open access journal to provide a forum for researchers working in multidisciplinary fields of sensing technology.
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Sensors and Materials
is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
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Sensors and Materials
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is covered by Science Citation Index Expanded (Clarivate Analytics), Scopus (Elsevier), and other databases.
Instructions to authors
English 日本語
Instructions for manuscript preparation
English 日本語
Template
English
Publisher
MYU K.K.
Sensors and Materials
1-23-3-303 Sendagi,
Bunkyo-ku, Tokyo 113-0022, Japan
Tel: 81-3-3827-8549
Fax: 81-3-3827-8547
MYU Research, a scientific publisher, seeks a native English-speaking proofreader with a scientific background. B.Sc. or higher degree is desirable. In-office position; work hours negotiable. Call 03-3827-8549 for further information.
MYU Research
(proofreading and recording)
MYU K.K.
(translation service)
The Art of Writing Scientific Papers
(How to write scientific papers)
(Japanese Only)
Sensors and Materials, Volume 17, Number 7 (2005)
Copyright(C) MYU K.K.
Copyright(C) MYU K.K.
|
pp. 385-390
S&M615 Research Paper of Special Issue Published: 2005 Selectivity Control in a Sweetness Sensor Using Lipid/Polymer Membranes [PDF] Hong Cui, Masaaki Habara, Hidekazu Ikezaki and Kiyoshi Toko (Received December 1, 2004; Accepted May 9, 2005) Keywords: taste sensor, lipid/polymer membrane, sweetness, selectivity
We studied the selectivity control in a sweetness sensor with lipid/polymer membranes. Sweet tasting substances such as sucrose, fructose and glucose are nonelectrolytes and therefore are susceptible to interference from electrolytes and/or adsorptive substances. In this study, we focused on suppressing the adsorption of bitter and astringent substances on a membrane surface. The membrane was designed to be electrically neutral to avoid interference from electrolytes. Additives used in this experiment have a hydroxyl group and are not protonated compounds, which change the hydrophobicity character of a membrane. The results show that n-tetradecyl alcohol reduced the responses to bitter and astringent substances.
Corresponding author: Hong Cui Cite this article Hong Cui, Masaaki Habara, Hidekazu Ikezaki and Kiyoshi Toko, Selectivity Control in a Sweetness Sensor Using Lipid/Polymer Membranes, Sens. Mater., Vol. 17, No. 7, 2005, p. 385-390. |
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