Abstract
Artificial sensory substitution systems can mimic human sensory organs through replacing the sensing process of a defective sensory receptor and transmitting the sensing signal into the nervous system. Here, we report a self-powered flexible gustation sour sensor for detecting ascorbic acid concentration. The material system comprises of Na2C2O4-Ppy with AAO modification, PDMS and Cu wire mesh. The working mechanism is contributed to the triboelectrification/enzymatic-reaction coupling effect, and the device can collect weak energy from body movements and directly output triboelectric current without any external power-units. The triboelectric output is affected by AA concentration, and the response is up to 34.82% against 15.625 mM/L of AA solution. Furthermore, a practical application in detecting ascorbic acid concentration of different drinks has been demonstrated. This work can encourage the development of wearable flexible electronics and this self-powered sour sensor has the potential that can be acted as a kind of gustatory receptors to build electronic tongues.
Highlights
The internet of things (IoT) is a huge network integrated with sensors in order to interface with our daily lives through data exchanging [1–5]
By modifying Ascorbate acid oxidase (AAO), the enzymatic reaction can control the triboelectrification process and the output triboelectric current is depended on ascorbic acid (AA) concentration
Self-powered flexible sour sensor for detecting ascorbic acid concentration has been fabricated from Ppy/PDMS structure
Summary
The internet of things (IoT) is a huge network integrated with sensors in order to interface with our daily lives through data exchanging [1–5]. In recent years, the establishment of body-electric interfaces has attracted notable attention via multifarious electronic skins for capturing indexed in big data analytics [6–10]. Some devices can detect toxic agents in the environment and define the quality of the food, and some devices can reflect the human body movement state and physiological information [11–26]. Sensors for gustation recognition are immersed in the measured solution, and the changes of the electrical signal can recognize the flavor [27–31]. These traditional sensors are usually based on potentiometer, voltammetry and impedimetric titration, which have a wide range of detections [32–37]. The power-supply units integrated with the sensing systems limit the development of innovative portable gustation devices
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
