Taste Response Characteristics Of Functionalised Polymers

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.