22-06-2013, 03:21 PM
A TASTE OF THE FUTURE:THE ELECTRONIC TONGUE
[attachment=55872]
ABSTRCT:
This topic includes brief introduction of the modern electronic device.The electronic tongue is a system for automatic analysis and recognition (classification) of liquids or gases. Researchers hope the electronic tongue can be used by industry to ensure that beverages coming off assembly lines are uniform in flavor. They also plan to go beyond the four tastes of the human tongue and use the device to analyze such substances as blood or urine, or to test for poisons in water. But can an electronic tongue mimic the sophisticated palates of wine tasters? Eventually, its developers say, it may come close. The food and beverage industries may want to use the tongue to develop a digital library of tastes proven to be popular with consumers, or to monitor the flavors of existing products. some sensing methods are applied.It explains designing of electronic tongue This new technology has many advantages.It includes many applications we discussed here.
INTRODUCTION:
Our tongue is equipped with taste receptors in our taste buds. They are found on bumps on your tongue called papillae. Some people think that every bump on their tongue is, itself, a taste bud, but that is not true. Each papilla has many taste buds within it. In addition, we have taste buds that are not even on our tongues. Some taste buds are found in our throats, cheeks, and in the roof of our mouths.A taste bud is composed of a cluster of long, epithelial cells. Some of these epithelial cells have been modified to be taste cells which are our taste receptor cells. Other epithelial cells in the taste bud are called supporting cells.
All the cells in the taste bud lie with their apical surface facing a pore, called the taste
THE ELECTRONIC TONGUE:
The electronic tongue is a system for automatic analysis and recognition (classification) of liquids or gases, including arrays of non-specific sensors, data collectors and data analysis tools. It contains tiny beads analogous to taste buds. Each "bud" is designed to latch onto specific flavor molecules and change colors when it finds one, be it sweet, sour, bitter or salty. The buds are housed in pits on the surface of the tongue itself, which is made of silicone.Each one of these pits looks like a little pyramid, and it's just the right size that we can take one of these taste buds and nestle it down inside. Researchers hope the electronic tongue can be used by industry to ensure that beverages coming off assembly lines are uniform in flavor. They also plan to go beyond the four tastes of the human tongue and use the device to analyze such substances as blood or urine, or to test for poisons in water. But can an electronic tongue mimic the sophisticated palates of wine tasters? Some day, the tongue might speed up blood analysis by testing everything from cholesterol to medications in a person's bloodstream, all at the same time. The food and beverage industries may want to use the tongue to develop a digital library of tastes proven to be popular with consumers, or to monitor the flavors of existing products. This new technology has many advantages. Problems associated with human senses, like individual variability, impossibility of on-line monitoring, subjectivity, adaptation, infections, harmful exposure to hazardous compounds, mental state, are no concern of it.
PATTERN RECOGNITION:
The electronic tongue performance is dependent on the quality of functioning of its pattern recognition block. Various techniques and methods can be used separately or together to perform the recognition of the samples. After measurement procedure the signals are transformed by a preprocessing block. The results obtained are inputs for Principal Components Analysis, Cluster Analysis or Artificial Neural Network.Measurement Sensors arrays' outputs are arranged in data matrix.
Artificial Neural Networks (ANN):
Neural Networks are information processing structures imitating behavior of human brain. Their main advantages, such as: adaptive structure, complex interaction between input and output data, ability to generalize, parallel data processing and handling incomplete or high noise level data make them useful pattern recognition tools.
DESIGN OF THE ELECTRONIC TONGUE:
The researchers designed the e-tongue to be structurally similar to the human tongue, which has four different kinds of receptors that respond to distinct tastes. The human tongue creates a pattern in the brain to store and recall the taste of a particular food. To build the e-tongue, the scientists positioned 10 to 100 polymer micro beads on a silicon chip about one centimeter square. They arranged the beads in tiny pits to represent taste buds and marked each pit with dye to create a red, green, and blue (RGB) color bar.The colors change when the scientists introduce chemicals to the e-tongue. A camera on a chip connected to a computer then examines the colors and performs a simple RGB analysis that in turn determines what tastes are present. Yellow, for example, would be response to high acidity, or a sour taste.The e-tongue now uses simple markers to detect different types of taste: calcium and metal ions for salty, pH levels for sour, and sugars for sweet.The e-tongue can also "taste" cholesterol levels in blood, cocaine in urine, or toxins in water.
ELECTRONIC TASTE CHIPS CUSTOMIZED FOR BIODEFENSE APPLICATIONS:
Recent work from The University of Texas at Austin has led to the development of a powerful new "electronic taste chip" technology. By mimicking the chemical features of the human taste bud, the chip has the capacity to analyze rapidly the chemical and biochemical content of complex fluids such as human blood, environmental samples, and bioaerosol specimens. This technology is extremely versatile, making it suitable for the measurement of electrolytes, protein antigens, antibodies, whole bacteria and DNA/RNA.While these chips exhibit impressive analytical and diagnostic capabilities as compared with gold tandards such as pH meters for acidity and ELISA for protein analysis, their compact design and low cost also allows for their use in numerous military and civilian
applications which require autonomous operation. Moreover, because molecular detection is confined to a miniaturized chamber etched into a silicon chip, multiple tests can be performed simultaneously. The technology has the capacity to be mass-produced in commercial quantities at minimal cost. Testing requires a single drop of fluid and disposable cartridges, customized for specific applications can be created using highly parallel chip fabrication and solid-state bead synthetic procedures. This electronic taste chip technology can be used to identify and quantify analytes in the solution-phase via colorimetric and fluorescence changes to receptor and indicator molecules that are covalently attached to the polymer micro spheres. The optical response of each micro sphere is monitored in real-time using a charged coupled device (CCD), allowing for near-real-time analysis of complex fluids. Most recently, micro bead arrays have been fashioned specifically for the detection of chemical weapons precursors and degradation products as well as for the identification of bacterial spores from the bacillus family.
ELECTRONIC TONGUE TO ‘TASTE’ POLLUTION:
A miniature electronic "tongue" which could taste pollution in rivers is being developed by researchers at Cardiff University, UK. The team, led by Professor David Barrow, has managed to miniaturize conventional detection technology to produce a device that could potentially be mass produced at low cost.The tasting part of the device is working and the team is developing the computerized system which will respond to its inputs. The electronic tongue uses a technique for separating mixtures known as chromatography, which needs detectors with a large surface area.Conventional chromatographic detectors pass liquids or gases through columns packed with tiny glass beads.Big area Chemical detectors on the beads sense the presence of other substances in the fluid. The Cardiff team used hydrofluoric acid to etch millions of tiny pores and channels into a silicon chip. This created a huge surface area in a tiny space.UK researchers are developing a unique electronic ‘tongue’ that can be dipped into rivers or industrial effluent streams to ensure that the water does not contain anything sinister.The ‘tasting’ part of the system can be fabricated from very small components, making it potentially easy and inexpensive to mass-produce. The next step would be to link the tongue to a computerized ‘brain’ to analyze the signals it generates.The system is based on an analytical technique called chromatography (a technique for separating mixtures).
[attachment=55872]
ABSTRCT:
This topic includes brief introduction of the modern electronic device.The electronic tongue is a system for automatic analysis and recognition (classification) of liquids or gases. Researchers hope the electronic tongue can be used by industry to ensure that beverages coming off assembly lines are uniform in flavor. They also plan to go beyond the four tastes of the human tongue and use the device to analyze such substances as blood or urine, or to test for poisons in water. But can an electronic tongue mimic the sophisticated palates of wine tasters? Eventually, its developers say, it may come close. The food and beverage industries may want to use the tongue to develop a digital library of tastes proven to be popular with consumers, or to monitor the flavors of existing products. some sensing methods are applied.It explains designing of electronic tongue This new technology has many advantages.It includes many applications we discussed here.
INTRODUCTION:
Our tongue is equipped with taste receptors in our taste buds. They are found on bumps on your tongue called papillae. Some people think that every bump on their tongue is, itself, a taste bud, but that is not true. Each papilla has many taste buds within it. In addition, we have taste buds that are not even on our tongues. Some taste buds are found in our throats, cheeks, and in the roof of our mouths.A taste bud is composed of a cluster of long, epithelial cells. Some of these epithelial cells have been modified to be taste cells which are our taste receptor cells. Other epithelial cells in the taste bud are called supporting cells.
All the cells in the taste bud lie with their apical surface facing a pore, called the taste
THE ELECTRONIC TONGUE:
The electronic tongue is a system for automatic analysis and recognition (classification) of liquids or gases, including arrays of non-specific sensors, data collectors and data analysis tools. It contains tiny beads analogous to taste buds. Each "bud" is designed to latch onto specific flavor molecules and change colors when it finds one, be it sweet, sour, bitter or salty. The buds are housed in pits on the surface of the tongue itself, which is made of silicone.Each one of these pits looks like a little pyramid, and it's just the right size that we can take one of these taste buds and nestle it down inside. Researchers hope the electronic tongue can be used by industry to ensure that beverages coming off assembly lines are uniform in flavor. They also plan to go beyond the four tastes of the human tongue and use the device to analyze such substances as blood or urine, or to test for poisons in water. But can an electronic tongue mimic the sophisticated palates of wine tasters? Some day, the tongue might speed up blood analysis by testing everything from cholesterol to medications in a person's bloodstream, all at the same time. The food and beverage industries may want to use the tongue to develop a digital library of tastes proven to be popular with consumers, or to monitor the flavors of existing products. This new technology has many advantages. Problems associated with human senses, like individual variability, impossibility of on-line monitoring, subjectivity, adaptation, infections, harmful exposure to hazardous compounds, mental state, are no concern of it.
PATTERN RECOGNITION:
The electronic tongue performance is dependent on the quality of functioning of its pattern recognition block. Various techniques and methods can be used separately or together to perform the recognition of the samples. After measurement procedure the signals are transformed by a preprocessing block. The results obtained are inputs for Principal Components Analysis, Cluster Analysis or Artificial Neural Network.Measurement Sensors arrays' outputs are arranged in data matrix.
Artificial Neural Networks (ANN):
Neural Networks are information processing structures imitating behavior of human brain. Their main advantages, such as: adaptive structure, complex interaction between input and output data, ability to generalize, parallel data processing and handling incomplete or high noise level data make them useful pattern recognition tools.
DESIGN OF THE ELECTRONIC TONGUE:
The researchers designed the e-tongue to be structurally similar to the human tongue, which has four different kinds of receptors that respond to distinct tastes. The human tongue creates a pattern in the brain to store and recall the taste of a particular food. To build the e-tongue, the scientists positioned 10 to 100 polymer micro beads on a silicon chip about one centimeter square. They arranged the beads in tiny pits to represent taste buds and marked each pit with dye to create a red, green, and blue (RGB) color bar.The colors change when the scientists introduce chemicals to the e-tongue. A camera on a chip connected to a computer then examines the colors and performs a simple RGB analysis that in turn determines what tastes are present. Yellow, for example, would be response to high acidity, or a sour taste.The e-tongue now uses simple markers to detect different types of taste: calcium and metal ions for salty, pH levels for sour, and sugars for sweet.The e-tongue can also "taste" cholesterol levels in blood, cocaine in urine, or toxins in water.
ELECTRONIC TASTE CHIPS CUSTOMIZED FOR BIODEFENSE APPLICATIONS:
Recent work from The University of Texas at Austin has led to the development of a powerful new "electronic taste chip" technology. By mimicking the chemical features of the human taste bud, the chip has the capacity to analyze rapidly the chemical and biochemical content of complex fluids such as human blood, environmental samples, and bioaerosol specimens. This technology is extremely versatile, making it suitable for the measurement of electrolytes, protein antigens, antibodies, whole bacteria and DNA/RNA.While these chips exhibit impressive analytical and diagnostic capabilities as compared with gold tandards such as pH meters for acidity and ELISA for protein analysis, their compact design and low cost also allows for their use in numerous military and civilian
applications which require autonomous operation. Moreover, because molecular detection is confined to a miniaturized chamber etched into a silicon chip, multiple tests can be performed simultaneously. The technology has the capacity to be mass-produced in commercial quantities at minimal cost. Testing requires a single drop of fluid and disposable cartridges, customized for specific applications can be created using highly parallel chip fabrication and solid-state bead synthetic procedures. This electronic taste chip technology can be used to identify and quantify analytes in the solution-phase via colorimetric and fluorescence changes to receptor and indicator molecules that are covalently attached to the polymer micro spheres. The optical response of each micro sphere is monitored in real-time using a charged coupled device (CCD), allowing for near-real-time analysis of complex fluids. Most recently, micro bead arrays have been fashioned specifically for the detection of chemical weapons precursors and degradation products as well as for the identification of bacterial spores from the bacillus family.
ELECTRONIC TONGUE TO ‘TASTE’ POLLUTION:
A miniature electronic "tongue" which could taste pollution in rivers is being developed by researchers at Cardiff University, UK. The team, led by Professor David Barrow, has managed to miniaturize conventional detection technology to produce a device that could potentially be mass produced at low cost.The tasting part of the device is working and the team is developing the computerized system which will respond to its inputs. The electronic tongue uses a technique for separating mixtures known as chromatography, which needs detectors with a large surface area.Conventional chromatographic detectors pass liquids or gases through columns packed with tiny glass beads.Big area Chemical detectors on the beads sense the presence of other substances in the fluid. The Cardiff team used hydrofluoric acid to etch millions of tiny pores and channels into a silicon chip. This created a huge surface area in a tiny space.UK researchers are developing a unique electronic ‘tongue’ that can be dipped into rivers or industrial effluent streams to ensure that the water does not contain anything sinister.The ‘tasting’ part of the system can be fabricated from very small components, making it potentially easy and inexpensive to mass-produce. The next step would be to link the tongue to a computerized ‘brain’ to analyze the signals it generates.The system is based on an analytical technique called chromatography (a technique for separating mixtures).