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Possible prediction of taste quality using a liquid membrane
1Department of Chemistry, University of Auckland, New Zealand.
Biophysical Chemistry
|August 1, 1995
Abstract:
Oscillations of electric potential across a liquid membrane consisting of picric acid in nitrobenzene between two aqueous layers were studied. When fully described the oscillations were found to be characteristic of the structural class of a tastant present in the RHS of the liquid membrane. Smaller variations were observed in the pattern of oscillations and were apparently related to variations in the taste qualities within that class.