Publications by authors named "V I Anisimkin"
An important technical task is to develop methods for recording the phase transitions of water to ice. At present, many sensors based on various types of acoustic waves are suggested for solving this challenge. This paper focuses on the theoretical and experimental study of the effect of water-to-ice phase transition on the properties of Lamb and quasi shear horizontal (QSH) acoustic waves of a higher order propagating in different directions in piezoelectric plates with strong anisotropy.
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- This paper explores using acoustic waves in piezoelectric plates to detect the five basic tastes: salt, sweet, sour, umami, and bitter, through experiments with specific aqueous solutions.
- Different liquids were analyzed based on their physical properties, and changes in acoustic wave propagation were measured to differentiate between tastes.
- The study suggests that the developed acoustic electronic tongue can create unique response patterns for various liquids, paving the way for efficient analysis of food and other substances without extensive chemical testing.
The detection of the liquid-to-ice transition is an important challenge for many applications. In this paper, a method for multi-parameter characterization of the liquid-to-ice phase transition is proposed and tested. The method is based on the fundamental properties of bulk acoustic waves (BAWs).
View Article and Find Full Text PDFThe acoustic waves of higher orders propagating in a layered structure consisting of a silicon plate coated with piezoelectric and/or films were used for the development of a sensor with selective sensitivity to liquid viscosity in the range of 1-1500 cP. In that range, this sensor possessed low sensitivity to liquid conductivity and temperature T in the ranges of 0-2 S/m and 0-55 °C, respectively. The amplitude responses insensitive to the temperature instead of the phase were used to provide the necessary selectivity.
View Article and Find Full Text PDFIn this work, a sensitive coating based on Langmuir-Blodgett (LB) films containing monolayers of 1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (DPPE) with an immobilized glucose oxidase (GOx) enzyme was created. The immobilization of the enzyme in the LB film occurred during the formation of the monolayer. The effect of the immobilization of GOx enzyme molecules on the surface properties of a Langmuir DPPE monolayer was investigated.
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