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Palladium plating multi-wall carbon nanotube smell sensor suitable for prawns

A multi-wall carbon nanotube and sensor technology, applied in the sensor field, can solve the problems of restricting the on-site detection and use of a gas-sensing sensing system, no sensor monitoring, and few types of detected gases, and achieves simple structure, low cost, and low production cost. Effect

Inactive Publication Date: 2013-12-04
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Traditional gas-sensing detection systems generally have unfavorable factors such as slow response speed, few types of detected gases, low repeatability, and easy to be affected by environmental factors such as temperature and pressure. On-site detection and use of gas sensing system
[0003] Shrimp is a relatively common type of shrimp. After being caught, the shrimp meat will deteriorate over time. The quality of shrimp meat is directly related to people's health problems. However, there is currently no suitable sensor for bright shrimp. Quick and effective monitoring of shrimp quality

Method used

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  • Palladium plating multi-wall carbon nanotube smell sensor suitable for prawns

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Effect test

Embodiment 1

[0034] A palladium-coated multi-walled carbon nanotube olfactory sensor for prawns, such as figure 1 As shown, it includes the sensitive film layer of the sensor, the first electrode and the second electrode distributed sequentially from top to bottom. The second electrode is made of aluminum plate through anodic oxidation. It is prepared by controlled sputtering process, and the sensitive film layer of the sensor is formed by plating palladium on the surface of multi-walled carbon nanotubes after acid treatment and then coating on the surface of the first electrode.

[0035] The second electrode is prepared by the following steps:

[0036] Take a high-purity aluminum plate with a thickness of 1 mm, firstly clean it ultrasonically for 15 minutes in a mixed solution of acetone and ethanol with a volume ratio of 2:1, and then polish it in a mixed solution of ethanol and perchloric acid with a volume ratio of 4:1 (Ra ≤0.01μm) for 5 minutes; then, wash it with deionized water and...

Embodiment 2

[0044] A palladium-coated multi-walled carbon nanotube olfactory sensor for prawns, such as figure 1 As shown, it includes the sensitive film layer of the sensor, the first electrode and the second electrode distributed sequentially from top to bottom. The second electrode is made of aluminum plate through anodic oxidation. It is prepared by controlled sputtering process, and the sensitive film layer of the sensor is formed by plating palladium on the surface of multi-walled carbon nanotubes after acid treatment and then coating on the surface of the first electrode.

[0045] The second electrode is prepared by the following steps:

[0046] Take a high-purity aluminum plate with a thickness of 5 mm, firstly clean it ultrasonically for 30 minutes in a mixed solution of acetone and ethanol with a volume ratio of 1:1, and then polish it in a mixed solution of ethanol and perchloric acid with a volume ratio of 2:1 (Ra ≤0.01μm) for 15min; then, wash it with deionized water and pla...

Embodiment 3

[0054] A palladium-coated multi-walled carbon nanotube olfactory sensor for prawns, such as figure 1 As shown, it includes the sensitive film layer of the sensor, the first electrode and the second electrode distributed sequentially from top to bottom. The second electrode is made of aluminum plate through anodic oxidation. It is prepared by controlled sputtering process, and the sensitive film layer of the sensor is formed by plating palladium on the surface of multi-walled carbon nanotubes after acid treatment and then coating on the surface of the first electrode.

[0055] The second electrode is prepared by the following steps:

[0056] Take a high-purity aluminum plate with a thickness of 5 mm, firstly clean it ultrasonically for 30 minutes in a mixed solution of acetone and ethanol with a volume ratio of 1:1, and then polish it in a mixed solution of ethanol and perchloric acid with a volume ratio of 2:1 (Ra ≤0.01μm) for 15min; then, wash it with deionized water and pla...

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Abstract

The invention relates to the technical field of sensors, in particular to a palladium plating multi-wall carbon nanotube smell sensor suitable for prawns. The palladium plating multi-wall carbon nanotube smell sensor suitable for the prawns comprises a sensor sensitive film layer, a first electrode and a second electrode, wherein the sensor sensitive film layer, the first electrode and the second electrode are distributed in sequence from top to bottom. The second electrode is made of an aluminum plate through anodic oxidation. The first electrode is made of precious metal on the surface of the second electrode through the direct current magnetron sputtering technology. The sensor sensitive film layer is formed in the mode that palladium plating is conducted on the surface of a multi-wall nanotube after acid treatment and the surface of the first electrode is coated with the sensor sensitive film layer. The smell sensor has the advantages of being high in sensitivity, short in responding time, low in testing temperature and simple in structure.

Description

technical field [0001] The invention relates to the technical field of sensors, in particular to a palladium-coated multi-walled carbon nanotube olfactory sensor suitable for prawns. Background technique [0002] There are many types of traditional gas sensors, such as electrochemical gas sensors, frequency gas sensors, gas sensors improved by doping, organic complex gas sensors, etc., which have been widely used in production and life. Traditional gas-sensing detection systems generally have unfavorable factors such as slow response speed, few types of detected gases, low repeatability, and easy to be affected by environmental factors such as temperature and pressure. The on-site detection and use of the gas sensing system. [0003] Shrimp is a relatively common type of shrimp. After being caught, the shrimp meat will deteriorate over time. The quality of shrimp meat is directly related to people's health problems. However, there is currently no suitable sensor for bright ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N27/02B82Y15/00
Inventor 惠国华周于人杜桂苏李曼蔡七月蔡艳芳黄洁周瑶詹玉丽邵拓李晨迪王敏敏
Owner ZHEJIANG GONGSHANG UNIVERSITY
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