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Vol. 34, No. 8(3), S&M3042

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Vol. 32, No. 8(2), S&M2292

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Sensors and Materials
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Sensors and Materials, Volume 17, Number 7 (2005)
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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