Influence of the deposition parameters on the morphology and electrical conductivity of PANI/PSS self-assembled films

Braga, Guilherme S.; Paterno, Leonardo G.; Lima, John Paul Hempel; Fonseca, Fernando Josepetti; Andrade, Adnei Melges de

doi:10.1016/j.msec.2007.06.003

Cited by 24 publications

(13 citation statements)

References 32 publications

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“…at 466 nm (Fig. 3b), similar to that observed by Braga et al [20]. The structural characteristics of N-PANI can be confirmed by FTIR spectroscopy [21].…”

Section: Characterization Of the Synthesized N-panisupporting

confidence: 88%

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Nanostructured polyaniline thin films as pH sensing membranes in FET-based devices

Vieira

Fernandes

Faceto

et al. 2011

Sensors and Actuators B: Chemical

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“…at 466 nm (Fig. 3b), similar to that observed by Braga et al [20]. The structural characteristics of N-PANI can be confirmed by FTIR spectroscopy [21].…”

Section: Characterization Of the Synthesized N-panisupporting

confidence: 88%

“…Assembly of the N-PANI layers in the films may be driven by both electrostatic interactions and H-bonding, since N-PANI is slightly protonated at ca. pH 5 [20].…”

Section: Characterization Of the Synthesized N-panimentioning

confidence: 99%

Nanostructured polyaniline thin films as pH sensing membranes in FET-based devices

Vieira

Fernandes

Faceto

et al. 2011

Sensors and Actuators B: Chemical

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“…Next, the filtered samples were diluted in distilled water at a ratio of 1:10 (v ⁄ v), homogenised and filtered using filter paper (14 lm). The electronic sensors were fabricated by the self-assembly technique using an automatic film deposition (Braga et al, 2008;Gregorut et al, 2009). For the films, different conducting polymers acquired in the market were used.…”

Section: Electronic Tonguementioning

confidence: 99%

Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

Silva

Prudêncio

Carrão-Panizzi

et al. 2012

Int J of Food Sci Tech

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Summary The scope of this study was to assess the sensory attributes of five Brazilian soybean cultivars genetically different (BRS), described as special soybean cultivars for human consumption (BRS 216, BRS 213 and BRS 267) and conventional (BRS 258 and BRS 133), by quantitative descriptive analysis (QDA), and verify the ability of the electronic tongue to discriminate the soybean cultivars according to its flavours. According to QDA, BRS 267 was characterised by increased grain size, more intense cream colour, sweet flavour, sweet and umami taste. BRS 133 showed a dark hilum colouring, cooked bean and rancid aroma, cooked bean and rancid, bitter and astringent attributes. BRS 216 presented smaller grain size, less intense cream colouring and a more rounded grain shape, while the BRS 258 showed a hard texture. BRS 213 was characterised by a neutral flavour. The electronic tongue was able to distinguish between the five soybean cultivars according to their different flavour attributes. Correlation analysis was made among chemical constituents of soybean (hexanal, linoleic and linolenic acid, isoflavones, sucrose and fructose, and glutamic acid and alanine), sensory attributes and electronic sensors. Sensory attributes had a significant correlation, in absolute value, P ≤ 0.05, with electronic tongue (r = 0.50–0.80) and chemical constituents of soybean grains (r = 0.51–0.98). Electronic tongue had a significant correlation (r = 0.50–0.94) with the chemical constituents. It can be used effectively to classify soybean cultivars.

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“…Each sensor was composed by a gold interdigited microelectrode (50 pairs of digits) coated with a polymeric film by using the layer-by-layer (LbL) technique throughout the electrostatic attraction (Decher 1997). Film deposition was made by an automated system (robot Haubenteuer, da VCompany do Brasil) as described by Braga et al (2008) that performed the deposition by immersing the microelectrodes alternately into the polycation and polyanion solutions for 3 min. Between each adsorbed layer, the microelectrode was moved into a diluted HCl solution under stirring to clean the excess of polyelectrolytes.…”

Section: Electronic Tongue Analyzesmentioning

confidence: 99%

Electronic tongue system to evaluate flavor of soybean (Glycine Max (L.) Merrill) genotypes

Zoldan

Braga

Fonseca

et al. 2014

Braz. arch. biol. technol.

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Influence of the deposition parameters on the morphology and electrical conductivity of PANI/PSS self-assembled films

Cited by 24 publications

References 32 publications

Nanostructured polyaniline thin films as pH sensing membranes in FET-based devices

Nanostructured polyaniline thin films as pH sensing membranes in FET-based devices

Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

Electronic tongue system to evaluate flavor of soybean (Glycine Max (L.) Merrill) genotypes

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