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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 23, Number 8 (2011)
Copyright(C) MYU K.K.
Copyright(C) MYU K.K.
|
pp. 475-482
S&M860 Research Paper of Special Issue https://doi.org/10.18494/SAM.2011.773 Published: December 15, 2011 Sweetness Sensor with Lipid/Polymer Membranes: Response to Various Sugars [PDF] Kentaro Toyota, Hong Cui, Kentaro Abe, Masaaki Habara, Kiyoshi Toko and Hidekazu Ikezaki (Received June 6, 2011; Accepted August 30, 2011) Keywords: sweetness sensor, lipid/polymer membrane, hydroxyl group
A sweetness sensor with lipid/polymer membranes has been developed for evaluating the sweetness of sugars and sugar alcohols. In this paper, experiments were performed to compare the electric responses of the sweetness sensor with the chemical structure of various sugars. The results demonstrated that the presence of two adjacent hydroxyl groups in a sugar molecule is important and that the optimum distance between the two adjacent hydroxyl groups is approximately 3 Å. The interaction between the sweetness sensor and sugars is discussed.
Corresponding author: Kentaro Toyota Cite this article Kentaro Toyota, Hong Cui, Kentaro Abe, Masaaki Habara, Kiyoshi Toko and Hidekazu Ikezaki, Sweetness Sensor with Lipid/Polymer Membranes: Response to Various Sugars, Sens. Mater., Vol. 23, No. 8, 2011, p. 475-482. |
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