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. 2010 Apr 8;10(4):3411–3443. doi: 10.3390/s100403411

Figure 7.

Figure 7.

Relationship between lipid concentration in membrane and relative values of bitterness sensor. The concentrations of each sample are: iso-alpha acid, 0.01 vol%; NaCl, 300 mM; tartaric acid, 2.7 mM; MSG, 10 mM. All samples include 30 mM KCl and 0.3 mM tartaric acid as supporting electrolyte (Reprinted with permission from the Institute of Electrical Engineers of Japan [53]).