混合脂質膜の透過光スペクトル特性に基づく味溶液の識別

概要

論文の詳細を見る
In this report, we discussed a fundamental study on a taste sensing method. For the discrimination of basic taste solutions, a spectrum of transmitted light through the mixed lipid membrane was measured, and its spectrum was analyzed by employing an autocorrelation function. As a result, the spectrums were showed different attenuation for basic taste solutions. Furthermore, the autocorrelation function was related to a characteristic of spectrum. Therefore, the autocorrelation function has a possibility of objective method for basic taste solutions.
北海道工業大学の論文
2007-03-26