In this study, organic field-effect transistors (OFETs) with extended gate structure were fabricated for selective pH sensing applications. Indium tin oxide (ITO) was used as extended gate electrode as well as an active layer for H+ sensing. The threshold voltage of the fabricated ion-selective OFET was varied by the changes in the electrochemical potential at the ITO electrode surface upon its exposure to buffer solutions with variable pH values. The sensor showed excellent linearity and a high sensitivity of 57–59 mV/pH in the pH range of 2–12. The selectivity of the ITO sensing layer to H+ ions was also investigated by measuring the interfering effect of Ca2+ and K+ ions in the buffer pH solutions. The results showed that the Ca2+ and K+ ions weakly interfere with the selective pH sensing of the ITO-extended gate OFET sensor device. 相似文献
In view of the possible reaction of ozone with sulfur containing natural and anthropogenic compounds, the oxidation products of sulfur-containing aliphatic model compounds in pure water in dependence on pH value were investigated.
In the first part, as a model compound for thioether, thiodiglycolic acid was investigated. The rate of elimination is independent of pH-value. At pH 3 as primary product thionyldiglycolic acid is formed, which undergoes further oxidation, but very slowly, to sulfonediacetic acid, which is very stable against ozone attack at pH 3. At pH 7 and higher, however, thionyldiglycolic acid is oxidized faster to sulfonediacetic acid, and this compound is oxidized to sulfoacetic acid, oxalic acid, glyoxylic acid, sulfateion, and CO2 after longer reaction times. In all cases, sulfite as an inorganic intermediate product could not be identified. Also the intermediate products in pure solutions are ozonized. The mass balances show that 90 to 95% of the oxidation products could be identified. Based on these results, reaction schemes are discussed. 相似文献
Solubility, emulsion stability and gelation of isolated soy proteins and their 7S and 11S fractions from three stages of seed
maturity were studied. The pH-solubility profile was similar irrespective of maturation and six-month storage. The 11S protein
was more soluble in the acidic pH range than the 7S protein. Oil-in-water emulsion stability of isolated soy protein from
mature soybeans was higher than that from the immature ones. This is due to the fact that there was more 7S fraction in the
mature soybeans, and 7S protein was found to form a more stable emulsion than that formed from 11S protein. The result suggests
that isolated soy protein from mature soybeans would serve as a better emulsifying agent. Heat-induced soy protein gels became
weaker as the soybeans became more mature. This can be attributed to the higher content in the immature soybeans of 11S fraction
which gives a stronger gel than 7S fraction in the protein from immature soybeans. 相似文献