scholarly journals P2.2 - Differential Inductive Sensing System using a Differential Transformer with Shielded and Split Primary Coil

2021 ◽  
Author(s):  
M. Berger ◽  
A. Zygmanowski ◽  
S. Zimmermann
Keyword(s):  
Primary Coil ◽  
Sensing System

Electrochemical Sensing System for Detection of Tricresyl-phosphate

2011 ◽  
Author(s):  
Xiaoyun Yang ◽  
Ruel Overfelt ◽  
Alice Zitova ◽  
Aleksandr Simonian ◽  
Jeffrey Kirsch ◽  
...  
Keyword(s):  
Electrochemical Sensing ◽  
Tricresyl Phosphate ◽  
Sensing System

Flexible and Wearable GRF and EMG Sensors Enabled Locomotion Mode Recognition for IoHT Based In-home Rehabilitation

2020 ◽  
Author(s):  
Chaoming Fang ◽  
Yixuan Wang ◽  
Shuo Gao
Keyword(s):  
Sensitive Element ◽  
Small Volume ◽  
Peak Stress ◽  
Higher Learning ◽  
Force Sensing ◽  
Sensing System ◽  
Mode Recognition ◽  
Locomotion Mode ◽  
Stress Sensing ◽  
Manipulation Process

In order to quantify the manipulation process of acupuncture, in this article, a piezoelectric glove based wearable stress sensing system is presented. Served as the sensitive element with small volume and high tensile resistance, PVDF greatly meet the need of quantitative analysis. Through piezoelectric force sensing glove, the system is capable of detecting both perpendicular stress as well as shear stress. Besides, key parameters including peak stress at needle are detected and extracted, potentially allowing for a higher learning efficiency hence advancing the development of acupuncture.

Difference in taste of Japanese sugars

2015 ◽  
pp. 624-627
Author(s):  
Kiyoaki Miyasaka ◽  
Mizuki Mutsuura ◽  
Kohei Miyazaki ◽  
Masahiro Okuno ◽  
Masami Mizu ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Method ◽  
New Products ◽  
Processed Foods ◽  
White Crystal ◽  
Sensing System ◽  
Light Brown Crystal ◽  
Brown Crystal ◽  
Home Cooking ◽  
The Difference

Japanese traditional cuisine “Washoku” was registered as one of the intangible cultural heritages in December 2013. “Washoku” contains and requires large amount of sugar, therefore, sugar is an important seasoning in taste. Japanese have been using many kinds of sugar such as Granulated sugar, White soft sugar, Brown soft sugar, White crystal sugar and Light brown crystal sugar according to application, for both home cooking and processed foods. Mitsui Sugar is focusing on the difference in taste of sugars to develop new attractive sugar products. With a sensory evaluation method, trained panelists could recognize the difference between these sugars though it is quite difficult to explain. Therefore one attempte624-627d to detect the taste difference in these sugars by using a taste sensing system. The system comes with a human taste model membrane and can analyze the density and balance of several tastes such as sweetness, bitterness, umami** and saltiness. The accuracy of the sensing system was evaluated by comparing the results against the sensory evaluation method by trained panelists. The sensing system was able to detect the difference in taste of Japanese sugars, and the results from the sensing system seemed to match with the ones from the sensory evaluation method. The results were plotted on a taste map. This map will be helpful not only in showing the difference between the sugars, but also in explaining the characteristics of the new products.

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