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    • 7. 发明专利
    • TASTE SENSOR AND ORGANIC FILM THEREFOR
    • JPH075147A
    • 1995-01-10
    • JP26954192
    • 1992-09-12
    • ANRITSU CORPSANTO KAORUTOKO KIYOSHIHAYASHI KENJI
    • SANTO KAORUTOKO KIYOSHIHAYASHI KENJIIKEZAKI HIDEKAZUHIGASHIKUBO RIEKOSATO KATSUSHI
    • G01N27/333
    • PURPOSE:To obtain taste information, especially of sweet taste, in which measurement error is suppressed by arranging a molecule group of bitter taste substance while covering the entire surface of an electrode on the side coming into contact with a liquid to be measured so that sum of charges at the hydrophilic part directing toward the contacting part will be zero. CONSTITUTION:Molecule groups 61, 62 of a bitter taste substance are arranged on a base film 9 formed on a substrate 1 while directing the hydrophilic part outward over the entire surface of an electrode 2 on the side coming into contact with a liquid to be measured thus forming a single molecule film. In this regard, the molecule group 61 to be charged positive in an aqueous solution is mixed with the molecule group 62 to be charged negative at such ratio as the total charge will be zero thus substantially nullifying the reaction of an electrolyte, for detecting the acid and salty tastes, on the anion and cation. Since a taste sensor having conditioned surface charge is employed, taste information is increased and the sensor can be employed effectively even in case of sweet taste. For example, the weight of sweet taste term is increased in the simultaneous equations of taste in order to suppress measurement error of sweet taste.
    • 8. 发明专利
    • DETECTING METHOD OF TASTE
    • JPH0464053A
    • 1992-02-28
    • JP17658490
    • 1990-07-04
    • ANRITSU CORPSANTO KAORUTOKO KIYOSHIHAYASHI KENJI
    • SANTO KAORUTOKO KIYOSHIHAYASHI KENJIIKEZAKI HIDEKAZUTACHIKAWA RIEKO
    • G01N27/416G01N33/00G01N33/14G01N33/487
    • PURPOSE:To make reproducibility of a measured value excellent and to enable attainment of a taste standing comparison with the one of a human being, by a method wherein a taste sensor is immersed sufficiently in a reference liquid approximating to a sample liquid to be measured, a stimulus is given in each measurement, and measurement is conducted when an inner-membrane potential changes slowly after a surface potential becomes stable. CONSTITUTION:After a taste sensor using a lipid membrane is immersed for a sufficient time in a reference liquid which is a water solution of a substance of a basic taste of the same kind with a sample liquid to be measured and approximates thereto in a taste, a stimulus is given to the sensor by putting it in and taking it out of a reference liquid for washing, and then measurement is made by a reference liquid for measurement. This operation is repeated and thereby the sample liquid is made stable so that a difference between them be a prescribed value or below. After the washing is conducted likewise by a sample liquid to be measured which is used for washing, subsequently, measurement is executed by the sample liquid for measurement. In this way, nonuniformity is reduced by lessening the difference between the reference liquid and the sample liquid to be measured, a measuring time is shortened by conducting measurement when an inner-membrane potential changes slowly after a surface potential becomes stable and, in addition, the change of the inner-membrane potential. can be canceled by repetition of the measurement. By this method, measurement can be conducted with excellent reproducibility.