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.
Discrimination of tea by means of a voltammetric electronic tongue and different applied waveforms
A new sensor technology, an electronic tongue based on voltammetry has been developed at Linkoping University. Three different metallic working electrodes are used in combination with a set of voltage "pulses", a waveform, to separate different samples. In this paper, three different waveforms are investigated. This is done through a study with nine different teas. Multivariate data analysis ((MVDA), principal component analysis (PCA)) is used to evaluate the data (the recorded current responses). The waveforms are large amplitude pulse voltammetry (LAPV), small amplitude pulse voltammetry (SAPV), and staircase voltammetry. Each method discriminated between the tea samples to some extent, but differently from each other. Best discrimination is achieved when the combination LAPV and staircase are merged together. When SAPV is included in the combination a worse separation is observed. It is clearly the case that more waveforms do not automatically lead to more information. © 2001 Elsevier Science B.V.
Formation and Strength of Magnesia Whiskers
The formation of single-crystal magnesia whiskers during the compressive deformation of single crystals at room temperatures is described. These whiskers can have strengths of the order of millions of pounds per square inch. They are formed during fracture as a result of the discontinuous propagation of cracks which are mechanically relieving internal stresses resulting from plastic flow