{"id":658424,"date":"2020-06-18T10:00:01","date_gmt":"2020-06-18T14:00:01","guid":{"rendered":"http:\/\/spaceweekly.com\/?p=658424"},"modified":"2020-06-18T10:00:01","modified_gmt":"2020-06-18T14:00:01","slug":"soft-and-ion-conducting-hydrogel-artificial-tongue-for-astringency-perception","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=658424","title":{"rendered":"Soft and ion-conducting hydrogel artificial tongue for astringency perception"},"content":{"rendered":"<p>Artificial tongues have received increased attention due to their ability to detect the five basic tastes, but until now scientists have been unable to fully enable human tongue-like biomimicry for  astringency in the lab. To mimic the mechanisms of human tongue-like perception of astringency, Jeonghee Yeom and a team of scientists in energy engineering and chemical engineering at the Ulsan National Institute of Science and Technology in the Republic of Korea, used a saliva-like, chemiresistive ionic hydrogel anchored to a flexible substrate to create a soft artificial tongue. They exposed the construct to astringent compounds and allowed hydrophobic aggregates to form in the microporous network, transforming it into a micro\/nanoporous structure with improved ionic conductivity. Using the unique human tongue-like structure, they detected tannic acid (TA) across a wide spectrum (0.0005 to 1 weight percentage) with high sensitivity and a fast response time. As a proof-of-concept, the sensor detected the degree of astringency in beverages and fruits based on a simple wipe-and-detect method. The platform will have powerful future applications in humanoid robots and as taste monitoring devices, the research work is now published on Science Advances.&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\n Click here for original story, <a href=\"https:\/\/phys.org\/news\/2020-06-soft-ion-conducting-hydrogel-artificial-tongue.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Soft and ion-conducting hydrogel artificial tongue for astringency perception<\/a>&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\nSource: Phys.org&#013;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Artificial tongues have received increased attention due to their ability to detect the five basic tastes, but until now scientists have been unable to fully enable human tongue-like biomimicry for&hellip; <\/p>\n","protected":false},"author":1,"featured_media":615444,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-658424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-phys-org"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/658424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=658424"}],"version-history":[{"count":0,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/658424\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/media\/615444"}],"wp:attachment":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=658424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=658424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=658424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}