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Desenvolvimento de instrumentação eletrônica portátil para medida de pH em campo por meio de sensor óptico à base de filme de Polianilina
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Biotecnologia - PPGBiotecCâmpus São Carlos, 2014-05-30)
The pH measurement has an important role in biotechnological processes as enzymatic
reactions, fermentation processes and others. This ways the general objective of this work is
therefore the development of a portable ...
Applications of electronic nose based on MOX and QMB sensors
(International Frequency Sensor Association, 2012-05)
The electronic nose emerged in the mid 80´s due that the food industry needed quickerinstruments to be applied in food control for the characterization of smell, in order to complement thework done by human panels. But ...
A strain gauge tactile sensor for finger-mounted applications
(Institute of Electrical and Electronics Engineers (IEEE), 2002-02-01)
This paper describes a strain gauge-based sensor used for measuring finger force. The theory, design, and sensor construction details are presented. It was constructed using metallic strain gauges and a carefully designed ...
A strain gauge tactile sensor for finger-mounted applications
(Institute of Electrical and Electronics Engineers (IEEE), 2002-02-01)
This paper describes a strain gauge-based sensor used for measuring finger force. The theory, design, and sensor construction details are presented. It was constructed using metallic strain gauges and a carefully designed ...
Giant Chemo-Resistance of SnO disk-like structures
(2013-07-03)
Single crystalline SnO micro-disks, synthesized by a carbothermal reduction process, exhibited a nearly 1000-fold increase in resistance upon exposure to 100 ppm of NO2 without addition of catalysts or dopants nor the ...
A strain gauge tactile sensor for finger-mounted applications
(Institute of Electrical and Electronics Engineers (IEEE), 2014)
Odour Profile of Beef Using an Electronic Nose Based on MOX-Sensor
(International Frequency Sensor Association, 2013-02-28)
The development of the aroma and flavour of cooked meat is a very complex process in which different components react to produce chemical intermediates or final flavour volatiles compounds. The aim of the present research ...