Taste Sensor Array Construction And Initial Application

An interdisciplinary science based on electric chemistry, biology, chemistry, pattern recognition and expert database, artificial intelligent taste system relies material and heavily on taste sensors to develop and construct its objective evaluation system.This paper falls into 5 chapters covering the following as the construction techniques of taste sensors, taste sensor array optimization and the initial application of the system.In the first chapter, in looking back on the past studies home and abroad on the taste sensors, the paper commends on the respective strengths, the significance of the previous studies and also the flaws by pointing out some cognitive errors. Then it goes right on to introduce systematically the working principles and the construction techniques of the PVC-PPy/PtE taste sensor constructed in this study.The second chapter deals with the construction techniques and methods. The sensor PPy film Rq - the rootmean square roughness of 11.2 can be made by electrochemically polymerizing pyrrole on the working platinum electrode CHI102 of 2.0 mm in diameter in the dioctyl phthalate solvent of 0.1 mol·L^-1, with the pyrrole concentration of 0.2 mol·L ^-1, by means of Cyclic voltammetry within the scanning range of -0.15-0.9 v, at the scanning rate of 0.05 v/s, with a set scanning circle of 5 and the electric quantity of 5.87 × 10^-3 C. In the above process the electrochemical quality of the electrode remains unchanged. The sensors constructed with the PVC basic coated solution by dissolving 3.6 g (HS-2500) poly(vinyl chloride) and 6.4 g (DOP) dioctyl phthalate in 100 ml tetrahydrofuran. The sensors so got are stable in quality and in the open circuit potential reaction at 30 seconds.The third chapter introduces the sensor modified optimization and the sensor array group optimization and then one choice array group is chosen to test the sample solvents to analyze the correlations between the taste sensors and the tastants.First, this paper researches into the sensors' requirement on the physiochemical qualities of the liposome dressing agents and the amounts needed in the construction of the sensors.Second, 27 different sensors in 6 schools are used to potential test 31 tastants with varied concentration gradients in 5 basic schools, then the open circuit potential differences...