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Taste, coated surface

An electronic tongue based on dnal shear horizontal surface acoustic wave (SH-SAW) devices was developed to discriminate between the basic tastes of sour, salt, bitter, and sweet [57]. Sixty MHz SH-SAW delay line sensors were fabricated and placed below a miniature PTFE housing containing the test liquid. All the tastes were correctly classified without the need for a selective biological or chemical coating. [Pg.187]

Anhydrides. Polyanhydrides and not monoanhydrides must be used to cure epoxy surface coatings. They are used in powder form for powder coatings and in solution for can coatings both forms are hot curing. The films have a good acid resistance, and do not impart an undesirable taste to foods. [Pg.72]

See other pages where Taste, coated surface is mentioned: [Pg.50]    [Pg.293]    [Pg.1875]    [Pg.60]    [Pg.279]    [Pg.332]    [Pg.98]    [Pg.327]    [Pg.622]    [Pg.818]    [Pg.1085]    [Pg.1114]    [Pg.1212]    [Pg.269]    [Pg.46]    [Pg.1670]    [Pg.261]    [Pg.1017]    [Pg.240]    [Pg.98]    [Pg.564]    [Pg.1634]    [Pg.293]    [Pg.999]    [Pg.1106]    [Pg.137]    [Pg.291]    [Pg.401]    [Pg.2316]    [Pg.656]    [Pg.311]    [Pg.417]    [Pg.859]    [Pg.1367]    [Pg.2299]    [Pg.476]    [Pg.1879]    [Pg.74]    [Pg.578]    [Pg.548]    [Pg.130]    [Pg.53]    [Pg.325]    [Pg.282]    [Pg.2176]    [Pg.295]    [Pg.379]   
See also in sourсe #XX -- [ Pg.373 ]



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