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30 May 1997 Optical sensing of taste substances using rhodamine-dye-doped LB film
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Abstract
In order to develop a simple sensing system for taste substances, an optical method using an LB film doped with a voltage-sensitive dye was studied experimentally. The blended LB film of arachidic acid and rhodamine B (RBC18) dye with a long hydrocarbon chain, which as a mixture ratio of 75:1, was transferred on to the ITO substrate and was used to measure both the fluorescence intensity around (lambda) f equals 600 nm and the membrane potential of the RBC18-LB film in various taste substance solutions. As a result, for example, it was found that the fluorescence intensity increased as the NaCl concentration increased but on the other hand the membrane potential decreased. The different patterns were obtained for the different taste substance solutions. These experimental results show the possibility of an optical fiber taste substance sensor using blended LB film of arachidic acid and RBC18.
© (1997) COPYRIGHT Society of Photo-Optical Instrumentation Engineers (SPIE). Downloading of the abstract is permitted for personal use only.
Masayuki Morisawa, Yoshitaka Yonezaki, Kazunori Maekawa, Gargi Vishnoi, and Shinzo Muto "Optical sensing of taste substances using rhodamine-dye-doped LB film", Proc. SPIE 3105, Chemical, Biochemical and Environmental Fiber Sensors IX, (30 May 1997); https://doi.org/10.1117/12.276171
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