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研究生:吳少蒲
研究生(外文):Wu, Shao-Pu
論文名稱:瓊脂凝膠介電複合材料作為水下電容式壓力感測之探討
論文名稱(外文):Agar Gel-based Dielectric Composite for Underwater Capacitive Pressure Sensing
指導教授:謝建文謝建文引用關係
指導教授(外文):Hsieh, Chien-Wen
口試委員:尤信介林韋至
口試委員(外文):Yu, Hsin-ChiehLin, Wei-Chih
口試日期:2022-12-15
學位類別:碩士
校院名稱:國立陽明交通大學
系所名稱:影像與生醫光電研究所
學門:工程學門
學類:生醫工程學類
論文種類:學術論文
論文出版年:2022
畢業學年度:111
語文別:中文
論文頁數:98
中文關鍵詞:電容式壓力感測器瓊脂多孔水下碳酸氫胺葡萄糖
外文關鍵詞:Capacitive pressure sensorAgarPorousUnderwaterAmine bicarbonateGlucose
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本論文以瓊脂、甘油以及水混合為水凝膠電容式壓力感測器,並將元件放在水下環境進行量測;為了提升感測器特性且不影響材料環保性,使用食品級添加劑如萄萄糖和碳酸氫胺。葡萄糖能使水凝膠的彈性增加,而藉由碳酸氫胺在高溫下會產生氣泡製造多孔結構的介電層;藉由此加入具有葡萄糖且多孔的複合式結構能使靈敏度提升2.9倍。壓力量測範圍為1.5 Pa到50 kPa,且在經歷了11000次的壓力循環後,元件仍能維持壓力感測的特性。最後將此壓力感測器進行溫度、彎曲、水壓、以及光學等各項測試,且可進行大面積陣列製作,因為此感測器使用的材料是經由藻類提取和屬於食品級別,所以不只期許此裝置未來能對穿戴式裝置、電子皮膚以及醫療監控上有更多的貢獻,也希望能應用於環保型電子元件領域。
In this study, agar, glycerol and water are mixed as a hydrogel capacitive pressure sensor, we put the pressure sensor in the measurements are performed in an underwater environment; and food-grade additives such as glucose and amine bicarbonate are added without affecting the environment-friendly prop-erty of the material. Glucose can increase the elasticity of the hydrogel. Amine bicarbonate is employed as porogen which make the dielectric layer porous. The sensitivity can be increased by 2.9 times through this composite structure. The pressure measurement range is from 1.5 Pa to 50 kPa. After 11,000 compres-sion/release cycles, the pressure sensor still operated without failure. In addition, the pressure sensor is experimented in various tests such as temperature, bending, water pressure, and optics, and can also be fabricated in large-area arrays. Be-cause the material used in this sensor is extracted from algae and belongs to food grade, it is not only expected that can make more contributions to wearable devices, electronic skin and medical monitoring in the future, and it is also hoped that it can be applied to the field of environmentally friendly electronic components.
中文摘要 i
ABSTRACT ii
誌謝 iii
目錄 iv
圖目錄 vi
表目錄 xi
第一章 緒論 1
1.1 前言 1
1.2 研究動機 3
第二章 文獻回顧 6
2.1 壓力感測器 6
2.2 介電理論 15
2.3 瓊脂 18
2.4 甘油 19
2.5 葡萄糖 20
2.6 微結構 21
2.7 銀奈米線 22
2.8 電容數位轉換器 24
第三章 實驗方法 26
3.1 實驗流程 26
3.2 實驗材料 31
3.3 實驗設備 33
3.4 銀奈米線製備 35
3.5 介電層製備 36
3.6 壓力感測器製備 39
3.7 電路偵測系統製作 40
第四章 實驗結果與討論 43
4.1 量測頻率 43
4.2 瓊脂特性分析 45
4.3 成分分析 46
4.4 量測環境 47
4.5 可降解特性 47
4.6 耐溶劑特性 50
4.7 導電銅膠作為電極之影響 52
4.8 銀奈米線瓊脂壓力感測器分析 54
4.9 多孔瓊脂壓力感測器特性分析 58
4.10 葡萄糖瓊脂壓力感測器特性分析 62
4.11 複合式瓊脂壓力感測器特性分析 64
第五章 實際應用 80
5.1 手指關節彎曲 80
5.2 抓取物品 81
5.3 水中壓力測試 82
5.4 超音波震盪測試 83
5.5 物體移動測試 84
5.6 水下生物測試 85
5.7 陣列式電極之壓力分佈量測 86
5.8 DAQ電路系統 89
第六章 結論 92
第七章 未來展望 93
參考文獻 94
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