Wyszukiwarka
Nie znaleźliśmy wyników w zadanych kryteriach!
Ale mamy wyniki w innych katalogach.Filtry
wszystkich: 3869
-
Katalog
- Publikacje 2995 wyników po odfiltrowaniu
- Czasopisma 78 wyników po odfiltrowaniu
- Konferencje 5 wyników po odfiltrowaniu
- Wydawnictwa 3 wyników po odfiltrowaniu
- Osoby 56 wyników po odfiltrowaniu
- Projekty 9 wyników po odfiltrowaniu
- Laboratoria 1 wyników po odfiltrowaniu
- Kursy Online 28 wyników po odfiltrowaniu
- Wydarzenia 5 wyników po odfiltrowaniu
- Dane Badawcze 689 wyników po odfiltrowaniu
wyświetlamy 1000 najlepszych wyników Pomoc
Wyniki wyszukiwania dla: ALL SOLID-STATE ISE
-
Investigation of sour substances by a set of all-solid-state membrane electrodes
PublikacjaTestowano elektrody typu all solid state (ASS) w roztworach elektrolitów zawierających substancje o smaku kwaśnym. Elektrody typu ASS zawierają dwa typy membran. Badano wpływ grubości membrany oraz stosunku związek lipofilowy/ chlorek poliwinilu na odpowiedzi elektrod. Stwierdzono, że grubość elektro aktywnego polimeru, nie ma wpływu na czułość i stabilność elektrod w przeciwieństwie do grubości membrany składającej się ze związku...
-
INVESTIGATION OF ACIDIC SOLUTIONS BY POTENTIOMETRIC TASTE SENSOR WITH ALL SOLID STATE ELECTRODES
PublikacjaPotentiometric taste sensors with electrodes containing lipophilic compound / polymer membranes were already used to distinguish commercial liquid products. In this paper a new potentiometric taste sensor consisting of six All Solid State Electrodes (ASSEs) has been presented. Each of the membrane contains a selected lipophilic compound. The set-up consists of a reference electrode and six ASSEs. The inner layer made of a conducting...
-
The possibility of the application of a potentiometric sensor with all-solid-state electrodes for the quality control of different natural waters
PublikacjaThe quality of various natural waters was examined by a new potentiometric sensor with six all solid state electrodes containing an appropriate lipophilic compound in a polymer membrane. Physicochemical parameters such as conductivity and acidity of tested waters were also tested. All waters were neutral or slightly alkaline and contained different ions (e.g., Cl–) due to the place of their sampling (a coastal zone and a moraine...
-
Qualitative and Quantitative Analysis of Selected Tonic Waters by Potentiometric Taste Sensor With All-Solid-State Electrodes
PublikacjaTaste sensor with five all-solid-state electrodes (ASSE) III (third version) was used for qualitative and quantitative analysis of selected tonic waters (J.Gasco, Kinley, Jurajski, Jurajski with citrus flavor, Carrefour, Schweppes Indian Tonic, and Schweppes Bitter Lemon). The results obtained by this taste sensor analyzed with principal component analysis, agglomerative hierarchical clustering methods show that this sensor can...
-
Investigation of sweet substances of different molecular structure by potentiometric taste sensor with all solid state electrodes
PublikacjaA five channel potentiometric taste sensor consisting of an array of All Solid State Electrodes (ASSESs) with different lipid-polymer membranes has been developed. The electrodes are constructed of glassy carbon discs with electrochemically deposited poly(3,4-ethylenedioxythiophene) (PEDOT) acting as ion to electron transducer. The outer layer of the electrode is lipid-polymer membrane. Lipid substances immobilized in PVC membranes...
-
Comparative Study of Taste Substance Sensing by Liquid Membrane Oscillator and Electrochemical Systems With All-Solid-State Electrodes
PublikacjaIn food industry, different types of sensors are used for characterizing and quantifying taste substances. Therefore, it is important to establish the principal advantages and disadvantages of these sensors for optimal application. In this paper, two possible systems are compared for sensing the four fundamental tastes: sour (citric acid), salty (sodium chloride), sweet (sucrose), and bitter (caffeine or quinine hydrochloride). One...
-
Investigation of sour substances by five-channel potentiometric taste sensor containing all-solid-state-electrodes ( ASSEs)
PublikacjaAn elaboration of taste sensor for discrimination of different food products is of great importance for food industry. Potentiometric taste sensor containing ion selective electrodes with lipid/polymer membranes has already been applied commercially in food industry. However, time-consuming and demanding preconditioning method of ions selective electrodes as well as maintenance of electrodes’ bodies are disadvantages of this taste...
-
INVESTIGATION OF SOUR SUBSTANCES BY FIVE-CHANNEL POTENTIOMETRIC TASTE SENSOR CONTAINING ALL-SOLID-STATE- ELECTRODES (ASSEs)
PublikacjaAn elaboration of taste sensor for discrimination of different food products is of great importance for food industry. Potentiometric taste sensor containing ion selective electrodes with lipid/polymer membranes has already been applied commercially in food industry. However, time-consuming and demanding preconditioning method of ions selective electrodes as well as maintenance of electrodes’ bodies are disadvantages of this taste...
-
All solid state electrodes taste sensor with modified polymer membranes for discrimination of mineral water with different CO2 content
PublikacjaA potentiometric taste sensor with All Solid State Electrodes containing five all solid state electrodes with appropriate lipophilic compounds (benzyldimethyltetradecylammonium chloride, dodecyltrimethylammonium bromide, palmitic acid, stearic acid, and phytol) embedded in a polymer membrane was applied for discrimination of mineral water samples differed in CO2 content. Samples of still, slightly sparkling, and sparkling Naleczowianka...
-
Application of Potentiometric Taste Sensor with All Solid State Electrodes for Distinguishing of Red Dry Wines from Polish and French Vineyards
PublikacjaOpracowano nowy potencjometryczny czujnik smaku z sześcioma różnymi elektrodami typu All Solid State Electrode (ASSE). Każda z elektrod zawiera dwie warstwy: polimer przewodzący i membranę lipidowo-polimerową, w której rozpuszczone są poszczególne związki lipidowe. Potencjometryczny sensor smaku charakteryzuje się globalną selektywnością. Zastosowano go w celu odróżnienia próbek wytrawnych czerwonych win pochodzących z różnych...