Scientific Paper
Karakterisasi sensor Quartz Crystal Microbalance (QCM) dengan pelapisan membran lipid oleyl alkohol terhadap respon HCl dan NaCl
Summary
Thesis (in Indonesian, with English abstract) on a QCM taste sensor coated with an oleyl alcohol lipid membrane, tested on HCl (sour) and NaCl (salty). The coated crystal responded in 10–11 s and was far more sensitive to HCl than to NaCl, making it more selective for sourness, while the bare silver electrode detected lower concentrations.
Summary written by the openQCM team.
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