Taste sensing with polyacrylamide grafted cellulose
作者： Basudam Adhikari , Sarmishtha Majumdar
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摘要: The research work covers polymer membrane preparation, morphology study, and structural characterization of the study taste sensing characteristics for five different substances. FTIR spectroscopic analysis, UV analysis SEM were carried structure polyacrylamide (PAM) grafted cellulose membrane. Sensor (temporal stability, response to substances, reproducibility performance) studied using PAM device prepared with this showed distinct patterns substances in terms potential. Threshold concentrations are below human threshold as follows: HCI, 0.008; NaCl, 0.05; Q-HCI, 0.001; sucrose, monosodium glutamate (MSG), 0.05 mM. Membranes also characteristic organic acids (acetic acid, citric formic acid etc.), mineral (HCl, H 2 SO 4 , HNO 3 ), salts, bitter sweet umami has excellent shelf life.
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