Possibility of discrimination of sour substances by liquid membrane oscillators

Mechanism of nitromethane liquid membrane oscillator containing sodium oleate

“…In the first aqueous phase (donor phase, d), ionic surfactant is present, which is transferred to the second aqueous phase (acceptor phase, a) through the liquid membrane [1][2][3][4]. At the beginning, the system is far from equilibrium.…”

“…In this system, fairly regular oscillations of rather high amplitude (250-350 mV) appear after a certain induction period [2,11,12]. This oscillator was investigated in view of molecular recognition [2,4,11,17] and to establish the mechanism of oscillations of electric potential difference between the aqueous phases [7][8][9][10][11][12][13][14][15][16]. Different approaches to the mechanism of oscillation in this system have already been presented in the literature.…”

“…The possible use of these oscillators as taste sensors [2][3][4] or as models mimicking the sensing mechanism of taste [1] has brought about intensive research activities in this field [5,6].…”

“…At the beginning, the system is far from equilibrium. It has been demonstrated that it can attain equilibrium in an oscillatory manner [1][2][3][4][5][6][7][8][9][10][11][12][13][14], as shown by the periodical changes of the electric potential difference between the donor and acceptor aqueous phases.…”

New bulk liquid membrane oscillator composed of two coupled oscillators with diffusion-mediated physical coupling

“…In order to contribute to elucidation of the molecular mechanism responsible for the observed oscillations, the physico-chemical properties of bulk liquid membrane oscillators with anionic (Szpakowska et al, 2008) and cationic (Szpakowska et al, 2002(Szpakowska et al, , 2003(Szpakowska et al, , 2006a(Szpakowska et al, , 2009) mass transfer surfactants and dif-*Corresponding author, e-mail: mszpak@pg.gda.pl Brought to you by | New York University Bobst Library Technical Services Authenticated Download Date | 5/27/15 10:51 AM ferent membrane materials (Szpakowska et al, 2006a(Szpakowska et al, , 2006b(Szpakowska et al, , 2008(Szpakowska et al, , 2009 were investigated in detail. The influence of taste substances (Szpakowska et al, , 2006a was also examined and analysed in depth by the Gabor transformation (P locharska-Jankowska et al, , 2006.…”