Готові списки джерел за темами / Chemické senzory

Добірка наукової літератури з теми "Chemické senzory"

Автор: Grafiati
Опубліковано: 13 вересня 2021
Оновлено: 12 лютого 2022

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Зміст

  1. Статті в журналах
  2. Дисертації
  3. Тези доповідей конференцій

Статті в журналах з теми "Chemické senzory":

1

Osrečak, Mirela, Ana Jeromel, Marko Karoglan, Marina Anić, Darija Karakaš, Ivana Puhelek, and Ana-Marija Jagatić Korenika. "The impact of mycorrhiza on chemical composition of Portugieser wine." Glasnik zaštite bilja 44, no. 3 (May 6, 2021): 33–40. http://dx.doi.org/10.31727/gzb.44.3.5.

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Анотація:
Cilj ovog istraživanja bio je utvrditi kako primjena živog mikoriznog cjepiva na korijen vinove loze utječe na kemijski sastav vina ´Portugizac´. Pokus je postavljen u jesen 2016. godine na 3 lokacije na području podregije Plešivica, kada je provedena i aplikacija cjepiva naziva „Mykoflor“ tvrtke Bio-budućnost d.o.o. Cjepivo je aplicirano na 100 trsova sorte ´Portugizac´, pri čemu je isti broj netretiranih trsova poslužio kao kontrola. Analiza kemijskog sastava, kao i senzorno ocjenjivanje vina provedeni su nakon berbe 2018. godine. Rezultati su pokazali pozitivan utjecaj mikorize na kemijski sastav vina u vidu povećanja koncentracije ukupne kiselosti, pojedinačnih organskih kiselina, pepela te smanjenja pH vrijednosti vina. Aplikacija mikoriznog cjepiva pozitivno je utjecala i na polifenolni sastav te na senzornu ocjenu vina.

Дисертації з теми "Chemické senzory":

1

Vančík, Silvester. "Topná MEMS platforma pro chemické senzory." Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2018. http://www.nusl.cz/ntk/nusl-377046.

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This master’s thesis deals with design and fabrication of MEMS microhotplate platform for chemical gas sensors. The theoretical part describes MEMS, sensors and processes and technologies needed for fabrication of micro hotplate. The practical part includes simulations, masks and step by step microhotplate fabrication. Fabricated heating membrane was characterized and compared to theoretical values from simulations and to similar devices presented in literature.
2

Dobiáš, Vojtěch. "Senzor kvality prostředí potravinového obalu." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449725.

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The aim of this study was to prepare thin polymer layers able to give a color change response to oxygen. Thin layers were prepared with different polymers and dyes. The rate of photocatalytic reduction of a dye and the rate of the color change response to oxygen were studied. To verify oxygen sensitivity of a prepared layer, oxygen absorbers were used to create anaerobic conditions. The effect of visible light irradiation on a prepared layer was examined as well. Influence of glycerol content on the kinetics of the photocatalytic reduction and the color change response was studied. Considering both reactions, the glycerol content of 1 % was found to be the most suitable. Methylene blue in prepared layer was reduced 48 s after previous UVA irradiation with intensity of 0,1 mWcm-2. The color change response to oxygen is readily distinguished by the naked eye within 20 minutes.
3

Šeda, Miroslav. "Tlakový senzor typu MEMS využívající nanokompozity." Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2008. http://www.nusl.cz/ntk/nusl-217234.

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Анотація:
The main goal of this work is to introduce with the basic technologies of manufacturing MEMS (Micro-electro-mechanical-systems). Further there is mentioned properties and manufacturing of CNT (Carbon nanotubes), used in manufacturing of capacitance pressure sensor.
4

Pekárek, Jan. "Katodové nanostruktury v MEMS aplikacích." Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2008. http://www.nusl.cz/ntk/nusl-217244.

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The main goal of this work is to introduce new carbon structures - carbon nanotubes. The main objective of this work is to take advantage of the unique characteristic of carbon nanotubes to emit electrons at very low supply voltage.
5

Blažková, Ivona. "vývoj fluorosenzoru na bázi chemicky modifikovaných elektroluminiscenčních diod." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-305784.

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Luminescence sensors based on LED were prepared by modification of LED poly- carbonate surface and following binding of luminescence dyes on this surface. Two methods of modification were utilized. The first one was the oxidation of the surface yielding free carboxylic groups. Such modified LEDs were then covered by cationic cresyl violet dye. The second modification consisted of nitration and consequent reduction to free amino groups followed by binding of anionic sulforhodamine dye. The stability of emission and the stability of dye binding were studied. Then, the response of constructed sensors to toluene as analyte in gas and liquid phase was measured.

Тези доповідей конференцій з теми "Chemické senzory":

1

Stajic, Slavisa, and Dusan Zivkovic. "HEMIJSKI SASTAV I SENZORNA SVOJSTVA FRANKFURTERA SA BILJNIM ULJIMA." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.467s.

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Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widely consumed meat products. The aim of this experiment was to examine the impact of the substitution of various proportions of fatty tissue (20%, 60% and 100%) with emulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on the chemical composition and sensory characteristics of frankfurters. We determined that the higher share of plant oils in the mixture led to a progressive increase in the moisture and protein contents, whereas the fat content decreased. The type and amount of oil in the batches had a significant impact on sensory evaluation results, with pumpkin seed oil having a more pronounced impact – frankfurters where 100% of the fatty tissue was substituted with pumpkin seed oil emulsion were unacceptable for consumers.

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