Basic Taste Identification Using Voltammetric Type Electronic Tongue Technique
This paper present a method for identification of basic taste, i.e. sweet, sour, bitter and salty wit h the help of electronic tongue. The electronic tongue works on th e basis of voltammetric technique and having a three electrode, namely: reference electrode, working electrode and counter electrode to form a sensor array. This technique determines the concentration of ions in solutions from the current flow as a function of voltage when polarization of ions occur s around the electrode. Voltammetry refers to the measurement of current that result from the application of potential to dr ive an electrochemical reaction. This measured current is a function of different chemical composition and hence can be used for the identification of different taste, as different tas te having different chemical composition. The main objective of the present work is to test samples from four different tastes with the help of electronic tongue and analyzing the out put current obtained from different solution in time domain.
A Novel Method Based on Voltammetry for the Qualitative Analysis of Water
This paper deals with the use of voltammetric techniques for the qualitative analysis of water, where we focus on the signal analysis approach and its evaluation in terms of discrimination capability. The prototype described in this paper and the signal analysis chain has been designed in the framework of the development of a field instrument for classification and change detection purposes. The common concept in the various approaches presented in the literature lies in the combination of poorly selective sensors for the characterization of liquids. The fundamental idea of this paper is to investigate how an adequate signal processing approach applied to a mature and affordable sensor technique (voltammetry) can address the issue of extracting aggregate chemical information, which is useful to characterize the liquid under measurement. In the proposed approach, dimensionality reduction is performed in a transformed domain via discrete cosine transform with an appropriate selection of a low-dimensionality subset of the transformed coefficients. The novel methodological approach to the signal processing, two application experiments, and the test set that has been built for the experiments are described here. Finally, the capability of discriminating between different kinds of water is discussed.
Evaluation of Impact of Yarn Count and Stitch Length on Pilling, Abrasion, Shrinkage and Tightness Factor of 1 ? 1 Rib Cotton Knitted Fabrics
This study investigates the impact of yarn count and stitch length of 100% cotton knitted fabrics. 1 × 1 ribs structured fabrics were used in this research work. The stitch length 2.50 mm, 2.52 mm, 2.60 mm, 2.70 mm, 2.80 mm and 2.96 mm were used of the yarn count of 26Ne, 28Ne and 36Ne. The areal densities of the grey fabrics were in various amounts. The impacts of yarn count and stitch length were measured concerning pilling resistance, abrasion resistance, and shrinkage and tightness factor. The result showed that the fabric pilling grade decreased while number of cycle increased. Abrasion resistance decreased but length wise shrinkage increased despite the fact that the stitch length increased. The results also exposed that the tightness factor of the fabric increased with the increase of the stitch length in both dyeing and washing state and finished state compared to grey state for the yarn count 26Ne and homogeneous result not found for yarn count 28Ne and 36 Ne. Evaluation of Impact of Yarn Count and Stitch Length on Pilling, Abrasion, Shrinkage and Tightness Factor of 1 × 1 Rib Cotton Knitted Fabrics