Scientific Paper
Karakterisasi sensor QCM dengan pelapisan bahan aktif membran Lipid Oleic Acid pada respon elektroda perak terhadap HCl
Summary
Thesis (in Indonesian, with English abstract) characterising a QCM taste sensor coated with an oleic acid lipid membrane for sour taste, using HCl from 0.1 to 1 M. The coating sped up the response to about 12 s, but the uncoated silver electrode proved more sensitive to HCl and detected lower concentrations.
Summary written by the openQCM team.
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