Knowledge Discovery in Conducting Polymeric Composite Devices: AN Essential Research Towards New Computer/Sensing Information Devices

Abstract

A composite of two conducting polymers, polyaniline and polypyrrole, could result in much improved physical properties with respect to their applications in pH electrodes and conducting paints/coatings. However, the composite has time dependant properties that made the use of dynamic computational algorithms necessary to control its behaviour. We used a sandwich-modified electrode as a pH-sensing electrode, which was integrated with a pre-trained computer for data processing and knowledge discovery. Conducting polypyrrole/polyaniline colloidal composites have been also prepared by deposition of the mixture solution of polypyrrole and polyaniline at negative potentials. Different substrates were dipped in the solution containing the mixture together with an acrylic latex and after drying the adhesive strength and electroactivity of the paint were studied. Several colloidal composite based coatings were investigated. At last a computer facilitated with powerful artificial ncural network based algorithms classified the paints.

Recent advances in electronic tongues

“…91 Electronic noses have been used to improve the quality of foodstuff and beverages, for example, by monitoring the odours produced during the fermentation and/or roasting processes 92 and environmental monitoring. [95][96][97][98][99][100][101][102] While the error in the chemical descriptors ranged from 0.6 to 52%, the error for the sensorial parameters varied between 2 and 12%, which indicates that the non-specific sensing units capture information that is more related to the global properties of the wines. 94 The overall performance in predicting qualitatively and quantitatively the flavour parameters and the chemical descriptors of the samples was improved upon combining an electronic nose and an e-tongue.…”

“…94 The overall performance in predicting qualitatively and quantitatively the flavour parameters and the chemical descriptors of the samples was improved upon combining an electronic nose and an e-tongue. [95][96][97][98][99][100][101][102] While the error in the chemical descriptors ranged from 0.6 to 52%, the error for the sensorial parameters varied between 2 and 12%, which indicates that the non-specific sensing units capture information that is more related to the global properties of the wines. 94 A similar work was based on amperometric measurements in a Sequential Injection Analysis system for samples of wine from the North of Italy.…”