Titlebook: Bioinspired Smell and Taste Sensors; Ping Wang,Qingjun Liu,K. Jimmy Hsia Book 2015 Science Press, Beijing and Springer Science+Business Me

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https://doi.org/10.1007/978-1-349-22472-2nsors take advantage of biological sensitivity of their bioactive materials and their sensor sections [.–.]. Olfactory cell-based smell sensors are of course among typical kinds of bioelectronic noses that are still active on the stage, which have been introduced in the previous chapter.

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George Pattison (Dean of Chapel)chemical compounds. Biological olfactory functional components, including olfactory tissues, olfactory cells, and olfactory receptors, are evolutionary tuned for the detection of environmental chemical compounds. After millions of years of natural evolution process, insect antennae have become speci

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,Hegel’s Philosophy of History,.]. Notably, a series of sensors were developed by Toko’s group to evaluate beer, tea, and food by discriminating several basic tastants [., .]. However, the sensitivity and selectivity of detection using these electronic tongues were lower than those of biological taste sensation, which mainly lies

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Idealism and the Justification of the Image, mechanisms. Much work has been done in the development of bioinspired sensors which combined biological functional components with various secondary sensors [.]. Taking advantage of mammalian chemical sensing mechanisms, many kinds of biological components originating from gustatory system have bee

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