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Development of Sensing System of Human Chemical Senses Using EQCM Method

Research Project

Project/Area Number 14550431
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Measurement engineering
Research InstitutionKinki University

Principal Investigator

EZAKI Shu  Kinki University, School of Human-Oriented Science and Technology, Associate Professor, 産業理工学部, 助教授 (70185114)

Co-Investigator(Kenkyū-buntansha) IIYAMA Satoru  Kinki University, Professor, 教授 (80176057)
Project Period (FY) 2002 – 2003
Project Status Completed (Fiscal Year 2003)
Budget Amount *help
¥2,600,000 (Direct Cost: ¥2,600,000)
Fiscal Year 2003: ¥700,000 (Direct Cost: ¥700,000)
Fiscal Year 2002: ¥1,900,000 (Direct Cost: ¥1,900,000)
Keywordschemical sensor / electrochemical measurement / QCM / lipid membrane / taste substance / adsorption
Research Abstract

The EQCM measurement system was constructed during year first. Afterwards, basic characteristics of the electrochemical measurement method and the QCM measurement method were examined. Next year, the method of being form the sensing layer of lipid molecule on a Quartz resonator was examined. An electrochemical measurement and the QCM measurement were done by using the sensing element. The lipid membrane as the sensing layer was formed on the surface of the sensing element that was a Quartz resonator. Combining the simultaneous of electrochemical measurement and the QCM measurement was done by using this sensing element.
At first, stability was lacked when QCM measurement was executed. The problem turned out in the structure of software and the cell of EQCM analyzer. It straightened out that problem by changing the material of the experiment procedure, data processing and the cell structure.
It searched for the method of forming the lipid membrane with high receptivity to the taste substa … More nces on the surface of the Quartz resonator with high stability. The method of distributing a small amount of lipid in aqueous solution, and making the surface of the Quartz resonator physically adsorb the lipid molecule was adopted. The sensitivity improvement of one digit or more on the QCM measurement was obtained from a past formation method of sensing layer for the bitter substance by this physical adsorption method. Then, the electrochemical measurement and the QCM measurement were combined simultaneously using the EQCM analyzer and the Quartz resonator to make the lipid physically adsorbed. However, the response of the EQCM analyzer did not adjust to the result of QCM single measurement, and enough sensitivity was not obtained from EQCM analyzer.
It has been estimated not to obtain an enough response by the difference of the driving circuit. Then, the electrochemical method was changed from cyclic voltammetry to the pulse voltammetry. As a result, a selective response to a strong adsorbent bitter substance that was one of the purposes of this research was obtained. Less

Report

(3 results)
  • 2003 Annual Research Report   Final Research Report Summary
  • 2002 Annual Research Report
  • Research Products

    (6 results)

All 2003 2002 Other

All Journal Article (4 results) Publications (2 results)

  • [Journal Article] Peculiar change in membrane potential of taste sensor caused by umami substances2003

    • Author(s)
      S.Iiyama, H.Kuga, S.Ezaki, K.Hayashi, K.Toko
    • Journal Title

      Sensors and Actuators B 91

      Pages: 191-194

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Journal Article] Peculiar change in membrane potential of taste sensor caused by umami Substances2003

    • Author(s)
      S.Iiyama, H.Kuga, S.Ezaki, K.Hayashi, K.Toko
    • Journal Title

      Sensors and Actuators B 91

      Pages: 191-194

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Journal Article] 煎りゴマ抽出液に対する味センサの応答特性2002

    • Author(s)
      江崎 秀, 飯山 悟
    • Journal Title

      電気学会論文誌 122-E

      Pages: 374-379

    • NAID

      10008848381

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Journal Article] Response characteristics of taste sensor to extract from roasted Sesame Seeds (in Japanese)2002

    • Author(s)
      S.Ezaki, S.Iiyama
    • Journal Title

      Transactions of IEE Japan 122-E

      Pages: 374-379

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2003 Final Research Report Summary
  • [Publications] 江崎 秀, 飯山 悟: "煎りゴマ抽出液に対する味センサの応答特性"電気学会論文誌. 122-E巻. 374-379 (2002)

    • Related Report
      2003 Annual Research Report
  • [Publications] S.Iiyama, H.Kuga, S.Ezaki, K.Hayashi, K.Toko: "Peculiar change in membrane potential of taste sensor caused by umami substances"Sensors and Actuators B. Vol.91. 191-194 (2003)

    • Related Report
      2003 Annual Research Report

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Published: 2002-04-01   Modified: 2016-04-21  

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