Scientific Paper
Karakterisasi sensor Quartz Crystal Microbalance (QCM) dengan pelapisan membran lipid octadecylamine terhadap respon HCl dan NaCl
Summary
Thesis (in Indonesian, with English abstract) on a QCM coated with an octadecylamine lipid membrane to tell sour from salty taste, tested on HCl from 100 to 550 mM and NaCl from 100 to 2000 mM. The coated sensor responded in about 12 s and was markedly more sensitive to HCl, so more selective for sourness.
Summary written by the openQCM team.
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