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]).