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.
Assessment of Water Quality and Taste Identification by an Artificial Taste Sensor
This paper presents a method for identification of basic tastes, e.g. sweet, sour, bitter and salty with the help of electronic tongue and to assess the quality of water. The artificial sensor works on the basis of conduct metric technique and having two electrodes. This technique determines the level of current flow as a function of voltage when polarization of ions occurs around the electrode. This measured current is a function of different chemical composition and hence can be used for the identification of different taste, as different taste having different chemical composition and quality of water. The main objective of the present work is to test samples from four different tastes and various types of water with the help of an artificial taste sensor and analyzing the output current obtained from different samples in time domain. conducting ability of electrolytic solutions provides a direct proof of the existence of ions in solutions. The experimental determinations of the conducting properties of electrolytic solutions are very important. The main objective of the present work is to test samples from four different tastes and different water samples with the help of an artificial taste sensor and analyzing the output current obtained from different solution in time domain. It can also be used for food quality assessment. The procedure when running measurements with an artificial taste sensor set up seen from the user's viewpoint is often straightforward. Take a sample of the requested liquid, put it in contact with an artificial taste sensor and receive the response. Behind this simplified process are both the operational principle of an artificial taste sensor and the data acquisition. II. AN ARITIFICIAL TASTE SENSOR SET UP
The crystal structure of stilpnomelane. Part II. The full cell
Summary The structural formula of stilpnomelane averaged from 37 representative literature analyses and based on the determined structure is (Ca,Na,K)4(Ti0·1Al2·3Fe35·5Mn0·8Mg9·3)[Si63Al9](O,OH)216·nH2O. Ferrostilpnomelanes have up to 12 R 3+ cations in the octahedral sheet, ferristilpnomelanes commonly have between 24 and 30 R 3+ cations, rarely up to 37. The two groups can be distinguished by accurate X-ray powder diffraction, ferrostilpnomelanes having d 001 less and a greater than have ferristilpnomelanes. The unit cell is triclinic, a = b∼21·8 Å, γ = 120°, d 001∼12·2 Å, P . Hexagonal groups or ‘islands’ of 24 silicon-oxygen tetrahedra co-ordinate to the octahedral sheet, the centres of the ‘islands’ are displaced by 5a/12, 8b/12 on either side of the octahedral sheet as a result of warping of this sheet to permit articulation with the smaller tetrahedral sheet. The 24-tetrahedra ‘islands’ are linked laterally by 6-member rings of inverted tetrahedra, which in turn link at their apices to like rings connecting the next sheet of ‘islands’. Thus a single tetrahedral layer is 4 tetrahedra thick and has symmetry 6/m. The 6-member rings of tetrahedra act as hinges permitting up to 0·5 Å extension or contraction of the tetrahedral sheet to accommodate variations in the octahedral sheet dimensions with varying R 2+/R 3+ ratio.