Preparation, characterization and taste sensing properties of Langmuir-Blodgett Films from mixtures of polyaniline and a ruthenium complex

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dc.contributor.authorFerreira, M.
dc.contributor.authorConstantino, CJL
dc.contributor.authorRiul, A.
dc.contributor.authorWohnrath, K.
dc.contributor.authorAroca, R. F.
dc.contributor.authorGiacometti, J. A.
dc.contributor.authorOliveira, O. N.
dc.contributor.authorMattoso, LHC
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniv Windsor
dc.date.accessioned2014-05-20T15:21:31Z
dc.date.available2014-05-20T15:21:31Z
dc.date.issued2003-07-01
dc.description.abstractLangmuir-Blodgett (LB) films from a ruthenium complex, mer-[RuCl3(dppb)(py)] (dppb = PPh2(CH2)(4)PPh2; py = pyridine) (Rupy), and from mixtures with varied amounts of polyaniline (PANi) were fabricated. Molecular-level interactions between the two components are investigated by surface potential, dc conductivity and Raman spectroscopy measurements, particularly for the mixed film with 10% of Rupy. For the latter, the better miscibility led to an interaction with Rupy inducing a decrease in the conducting state of PANi, as observed in the Raman spectra and conductivity measurement. The interaction causes the final film properties to depend on the concentration of Rupy, and this was exploited to produce a sensor array made up of sensing units consisting of 11-layer LB films from pure PANi, pure Rupy and mixtures with 10 and 30% of Rupy. It is shown that the combination of only four non-specific sensing units allows one to distinguish the basic tastes detected by biological systems, viz. saltiness, sweetness, sourness and bitterness, at the muM level. (C) 2003 Elsevier B.V. Ltd. All rights reserved.en
dc.description.affiliationUniv São Paulo, Inst Fis Sao Carlos, BR-13566590 Sao Carlos, SP, Brazil
dc.description.affiliationUniv Estadual Paulista, Fac Ciências & Tecnol, BR-19060900 Presidente Prudente, SP, Brazil
dc.description.affiliationEMBRAPA Instrumentacao Agropecuaria, BR-13560970 Sao Carlos, SP, Brazil
dc.description.affiliationUniv Windsor, Mat & Surface Sci Grp, Windsor, ON N9B 3P4, Canada
dc.description.affiliationUnespUniv Estadual Paulista, Fac Ciências & Tecnol, BR-19060900 Presidente Prudente, SP, Brazil
dc.format.extent4205-4211
dc.identifierhttp://dx.doi.org/10.1016/S0032-3861(03)00388-4
dc.identifier.citationPolymer. Oxford: Elsevier B.V., v. 44, n. 15, p. 4205-4211, 2003.
dc.identifier.doi10.1016/S0032-3861(03)00388-4
dc.identifier.issn0032-3861
dc.identifier.urihttp://hdl.handle.net/11449/32652
dc.identifier.wosWOS:000183846100017
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofPolymer
dc.relation.ispartofjcr3.483
dc.relation.ispartofsjr1,097
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectpolyanilinept
dc.subjectruthenium complexpt
dc.subjectLangmuir-Blodgett filmspt
dc.titlePreparation, characterization and taste sensing properties of Langmuir-Blodgett Films from mixtures of polyaniline and a ruthenium complexen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.orcid0000-0003-2372-5509[6]
unesp.author.orcid0000-0002-9760-1851[3]
unesp.author.orcid0000-0002-9459-8167[1]
unesp.author.orcid0000-0001-7586-1014[8]
unesp.author.orcid0000-0002-5399-5860[7]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências e Tecnologia, Presidente Prudentept

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