Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
|
Outline of Final Research Achievements |
Development of a new method to prepare sensors for taste substances was addressed. The structures of the artificial receptors were segmented to a few parts, and then the structures of the binding sites were reconstructed on an electrode by immobilization of the fragment molecules. For this purpose, receptor molecules that were able to recognize methylxanthines with bitterness and acidic amino acids with umami taste in water were created. When impedance values of the taste substance solutions were measured using the electrodes on which the fragment molecules were immobilized, the relation between the reactance or resistance value and the logarithm of the concentration showed some linearity. However, a problem with the practical durability was found.
|