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https://open.uns.ac.rs/handle/123456789/32614
Nаziv: | Temperature Sensors Manufactured from Edible Materials Intended for Oral Cavity Operation | Аutоri: | Goran M. Stojanović Milan Radovanović Sanja Kojić Lazar Milić Mitar Simić Tijana Kojić Raphael Georges Duval Jelena Vukmirović Bojan Petrović |
Ključnе rеči: | Edible electronics;Temperature sensor;Oral cavity;Impedance spectroscopy;Saliva | Dаtum izdаvаnjа: | 3-јул-2023 | Izdаvаč: | Springer | Prојеkаt: | Twinning for reaching sustainable scientific and technological excellence in the field of Green Electronics (GREENELIT) | Čаsоpis: | International Journal of Precision Engineering and Manufacturing-Green Technology | Sažetak: | Following the circular economy concept, all areas of science, including electronics, require individual approach. The green electronics approach implies processing natural based materials for development of electronic components even for single use, so that waste does not exist. This paper describes the production of thermistors from 3 different types of edible materials, their testing in laboratory conditions, as well as the application for measuring the temperature in the human oral cavity. To make the thermistor, three types of natural materials were used (carrageenan, polyvinyl alcohol and apple pomace-based). After fabrication, materials were poured into molds. Aluminium foil contacts were placed so that the electrical characterization of the materials could be performed. Several parameters were measured: resistance (R), impedance (Z) and the phase angle (θ) as a function of frequency. In order to determine whether the thermistors have a positive or negative temperature coefficient and to determine their sensitivity, measurements were conducted at three different temperatures: 25 ℃ (room temperature), 37 ℃ (human body temperature), and 50 ℃. The thermistors demonstrated negative temperature coefficient behaviour. Additionally, it was demonstrated that the apple pomace-based thermistor can successfully measure healthy volunteer's temperature. | URI: | https://open.uns.ac.rs/handle/123456789/32614 | ISSN: | 2198-0810 | DOI: | https://doi.org/10.1007/s40684-023-00535-2 | Prаvа: | Attribution-NonCommercial-NoDerivs 3.0 United States |
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