@article{oai:ir.kagoshima-u.ac.jp:00002206,
 author = {林, 健司 and HAYASHI, Kenshi and 脇田, 靖浩 and WAKITA, Yasuhiro and 森山, 和明 and MORIYAMA, Kazuaki},
 journal = {鹿児島大学工学部研究報告, The research reports of the Faculty of Engineering, Kagoshima University},
 month = {Sep},
 note = {Lipid and ion exchange cellulose were examined for transducer materials of a taste sensor. A biomembrane is a receptor of taste stimuli. The membrane was composed of lipid, protein and glycocalyx, so that lipid and cellulose materials were adopted in the present study. Present transducers can detect four out of five basic tastes,
except for sweet substances. It is noticable that ethanol can be detected with the lipid / cellulose membrane. Furthermore, transient responses of membrane potential can be easily measured in the cellulose contained membranes because of the hydrophilic surface of the membrane. With this membrane, the degree of saltiness can be quantified through waveform analyses of the responses.},
 pages = {27--33},
 title = {脂質・セルロース膜の味物質応答},
 volume = {37},
 year = {1995}
}