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

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© 2010 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.

This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).

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Figure 9. — Sensor responses to basic taste substances. The x-axis represents PADE contents in the membrane, while the y-axis shows the CPA value. Data are expressed as mean ±SD (n = 4). All samples include 30 mM KCl and 0.3 mM tartaric acid as supporting electrolyte. Lipid: PADE (phosphoric acid di-n-decyl ester); Plasticizer: A, DOPP; B, BBPA; C, BEHS; D, PTEH; E, TBAC; F, TMSPM; G, DGDE; H, TOTM (Reprinted with permission from the Institute of Electrical Engineers of Japan [55]).