TY - GEN
T1 - Fabrication of taste sensor for education
AU - Wu, Xiao
AU - Tahara, Yusuke
AU - Toko, Kiyoshi
AU - Kuriyaki, Hisao
N1 - Publisher Copyright:
© 2017 Author(s).
PY - 2017/3/13
Y1 - 2017/3/13
N2 - In order to solve the unconcern to usefulness of learning science among high school students in Japan, we developed a simple fabricated taste sensor with sensitivity and selectivity to each taste quality, which can be applied in science class. A commercialized Teflon membrane was used as the polymer membrane holding lipids. In addition, a non-adhesive method is considered to combine the membrane and the sensor electrode using a plastic cap which is easily accessible. The taste sensor for education fabricated in this way showed a good selectivity and sensitivity. By adjusting the composition of trioctylmethylammonium chloride (TOMA) and phosphoric acid di(2-ethylhexyl) ester (PAEE) included in lipid solution, we improved the selectivity of this simple taste sensor to saltiness and sourness. To verify this taste sensor as a useful science teaching material for science class, we applied this taste sensor into a science class for university students. By comparing the results between the sensory test and the sensor response, humans taste showed the same tendency just as the sensor response, which proved the sensor as a useful teaching material for science class.
AB - In order to solve the unconcern to usefulness of learning science among high school students in Japan, we developed a simple fabricated taste sensor with sensitivity and selectivity to each taste quality, which can be applied in science class. A commercialized Teflon membrane was used as the polymer membrane holding lipids. In addition, a non-adhesive method is considered to combine the membrane and the sensor electrode using a plastic cap which is easily accessible. The taste sensor for education fabricated in this way showed a good selectivity and sensitivity. By adjusting the composition of trioctylmethylammonium chloride (TOMA) and phosphoric acid di(2-ethylhexyl) ester (PAEE) included in lipid solution, we improved the selectivity of this simple taste sensor to saltiness and sourness. To verify this taste sensor as a useful science teaching material for science class, we applied this taste sensor into a science class for university students. By comparing the results between the sensory test and the sensor response, humans taste showed the same tendency just as the sensor response, which proved the sensor as a useful teaching material for science class.
UR - http://www.scopus.com/inward/record.url?scp=85017035248&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85017035248&partnerID=8YFLogxK
U2 - 10.1063/1.4975297
DO - 10.1063/1.4975297
M3 - Conference contribution
AN - SCOPUS:85017035248
T3 - AIP Conference Proceedings
BT - 11th Asian Conference on Chemical Sensors, ACCS 2015
A2 - Zaaba, Siti Khadijah
A2 - Shakaff, Ali Yeon Md
A2 - Kamarudin, Kamarulzaman
A2 - Ramli, Nur Arina Hasmimi
A2 - Zakaria, Syed Muhammad Mamduh Syed
A2 - Ahmad, Mohd Noor
A2 - Zakaria, Ammar
PB - American Institute of Physics Inc.
T2 - 11th Asian Conference on Chemical Sensors, ACCS 2015
Y2 - 16 November 2015 through 18 November 2015
ER -