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Strain and Pressure Gauges from Tough, Conducting and Edible Hydrogels

Published online by Cambridge University Press:  09 June 2015

Alex Keller
Affiliation:
Soft Materials Group, School of Chemistry, University of Wollongong, Wollongong, NSW 2522, Australia.
Dominik Benz
Affiliation:
Soft Materials Group, School of Chemistry, University of Wollongong, Wollongong, NSW 2522, Australia.
Marc in het Panhuis
Affiliation:
Soft Materials Group, School of Chemistry, University of Wollongong, Wollongong, NSW 2522, Australia. Intelligent Polymer Research Institute, ARC Centre of Excellence for Electromaterials Science, AIIM Facility, University of Wollongong, Wollongong, NSW 2522, Australia.
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Abstract

The development of highly conductive, robust edible hydrogels was investigated using a combination of the biopolymers gellan gum and gelatin, a common salt (NaCl) and plant-derived cross-linker (genipin). Robust strain gauge/pressure sensors were developed using edible materials to demonstrate the potential of these hydrogels. The hydrogels exhibited gauge factor and pressure sensitivity values of 7.6 ± 0.1 and 400 ± 7 μΩ/Pa for loads up to 3 kPa, respectively. Furthermore, these devices were able to operate under larger loads with gauge factor and pressure sensitivity values of 0.308 ± 0.002 and 7.17 ± 0.05 μΩ/Pa, respectively, for loads between 9 kPa and 280 kPa.

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Copyright
Copyright © Materials Research Society 2015 

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