Bitter pattern method

BITTER PATTERNS. A method for detecting domain boundaries at the surface of ferromagnetic crystals. If a drop of a colloidal suspension of ferromagnetic particles is placed on the surface of the crystals, the particles will collect along the domain boundaries where the field is strongest,... 

There are four methods of directly observing magnetic domains Bitter patterns, the Kerr effect, Faraday rotation, and electron microscopy. 

One method to realize the taste sensor may be the utilization of similar materials to biological systems as the transducer. The biological membrane is composed of proteins and lipids. Proteins are main receptors of taste substances. Especially for sour, salty, or bitter substances, the lipid-membrane part is also suggested to be the receptor site [6]. In biological taste reception, taste stimulus changes the receptor potentials of taste cells, which have various characteristics in reception [7,8]. Then the pattern constructed of receptor potentials is translated into the excitation pattern in taste neurons (across-fiber-pattem theory). 

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