Abstract:
The work is mainly based on the taste response study of the functionalised polymer
membranes. For the purpose of taste sensing in aqueous solution, the functionalised
polymer membranes require active functional groups on its surface for interaction with
the analytes and optimum hydrophilicity and swelling properties as well for physical
stability. Polyvinyl alcohol (PVA) and poly acrylic acid (PAA) matrices were the choices
for required modifications. A series of membranes were prepared by the chemical
modification of PVA through cross-linking and subsequent phosphorylation. Polyacrylic
acid, popularly known as polyelectrolyte containing active carboxyl group, itself was
used to prepare membrane. The other different types of membranes include PVA-PAA
blend and a few polymer composites. The cross-linked PVA, PAA, and PVA-PAA blend
membrane were separately taken to prepare polyaniline (PAn) composite membranes by
in situ oxidative polymerisation of aniline hydrochloride. Similarly, PVA-poly(maminophenol)
composite was prepared by in situ oxidative polymerisation of metaaminophenol.
All the membranes were evaluated by physical property measurements like
moisture absorption, water absorption and contact angle measurements. The conductivity
of the polyaniline (PAn) composite membranes was measured.
