Microwave Gas Sensors Based on Electrodeposited Polypyrrole-Nickel Phthalocyanine Hybrid Films.

Previous studies have shown that the incorporation of sulfonated metallophthalocyanines into sensitive sensor materials can improve electron transfer and thus species detection. Herein, we propose a simple and easy alternative to the use of generally expensive sulfonated phthalocyanines by electropolymerizing polypyrrole together with nickel phthalocyanine in the presence of an anionic surfactant. The addition of the surfactant not only helps the incorporation of the water-insoluble pigment into the polypyrrole film, but the obtained structure has increased hydrophobicity, which is a key property for developing efficient gas sensors with low sensitivity to water.

Real-Time Detection of Phenylacetaldehyde in Wine: Application of a Microwave Sensor Based on Molecularly Imprinted Silica.

Molecularly imprinted sol-gel silica (MIS) coupled to a microwave sensor was designed and used to detect phenylacetaldehyde (PAA), a chemical tracer of wine oxidation. The developed method is fast, cheap and could replace the classical chromatographic methods, which require a tedious sample preparation and are expensive. To reach our objective, five MIS and their control non-imprinted silica (NIS) were synthesized and their extraction capacity toward PAA was studied in hydro alcoholic medium.

A First Tentative for Simultaneous Detection of Fungicides in Model and Real Wines by Microwave Sensor Coupled to Molecularly Imprinted Sol-Gel Polymers.

A molecularly imprinted silica (MIS) coupled to a microwave sensor was used to detect three fungicides (iprodione, procymidone and pyrimethanil) present in most French wines. Chemometric methods were applied to interpret the microwave spectra and to correlate microwave signals and fungicide concentrations in a model wine medium, and in white and red Burgundy wines. The developed microwave sensor coupled to an MIS and to its control, a nonimprinted silica (NIS), was successfully applied to detect the three fungicides present in trace levels (ng L) in a model wine.

Evolution of the complex permittivity of biological tissue at microwaves ranges: correlation study with burn depth.

The evolution of the muscle tissue's complex permittivity represents a growing interest in terms of characterization in medicine and biology. The influence of a burned part on the permittivity is not very developed. In this work, an estimation of the complex permittivity of biological tissues is performed as a function of the depth of burn tissues.