The composition of lipid/polymer membrane to induce membrane potential change with an uncharged alkaloid, caffeine, has been studied using the taste sensor. The membrane of taste sensor is composed of a lipid and a plasticizer immobilized with a polymer. The difference in potential between the electrode with lipid/polymer membrane and the reference electrode was measured to detect potential change caused by caffeine. For the purpose of higher sensitivity to caffeine, the membrane forming materials such as dioctyl phosphate, trioctylmethylammonium chloride and tetradodecylammonium bromide were examined. We investigated concentration-dependency of caffeine for each lipid, and estimated the optimum composition to control sensitivity of caffeine.
|Number of pages
|Research Reports on Information Science and Electrical Engineering of Kyushu University
|Published - Sept 2006
All Science Journal Classification (ASJC) codes
- General Computer Science
- Electrical and Electronic Engineering