Concentration measurement by sensing hydrogel pressure

• US 7,556,934 B2
• Filed: 10/04/2002
• Issued: 07/07/2009
• Est. Priority Date: 10/05/2001
• Status: Expired due to Fees

• Current Assignee: Clive Lindsay Ragless
• Original Assignee: Clive Lindsay Ragless
• Inventors: Ragless, Clive Lindsay
• Primary Examiner(s): Warden; Jill
• Assistant Examiner(s): Turk; Neil
• Application Number:
  US10/491,249
• Publication Number:
  US 20050003517A1
• Time in Patent Office: 2,468 Days
• Field of Search: 436/94
• US Class Current: 435/14
• CPC Class Codes: G01N 13/04 Investigating osmotic effects
• CPC Class Codes: G01N 33/146 containing alcohol
• CPC Class Codes: G01N 7/04 by absorption or adsorption alone
• CPC Class Codes: Y10T 436/143333 Saccharide [e.g., DNA, etc.]
• CPC Class Codes: Y10T 436/144444 Glucose

Abstract

A sensor and method for measuring the concentration of one or more chemical substances within a solution. The sensor including a body of saturated hydrogel held within a sensor body. A window to allow flow through of the chemical substance to be measured. The hydrogel is held under a predetermined compressive force within the sensor body such that the hydrogel exerts a base pressure. A pressure sensor such as a strain gauge senses the pressure exerted by the hydrogel within the sensor body. The sensed pressure is stored or displayed. The hydrogel is reactive to the one or more chemical substances so that contact causes the hydrogel to either increase the pressure above the base pressure under which the hydrogel is held or to decrease the pressure relative to the base pressure of the hydrogel.

Claims

1. A method of monitoring a wine or beer fermentation solution in a fermentation vessel, comprising:

holding a saturated hydrogel under a base pressure of at least 50 kPA;

exposing the hydrogel to the solution; and

recording changes in pressure in the hydrogel over time,

wherein the hydrogel is responsive to concentrations of both sugar and alcohol and is an unsubstituted hydrogel not modified to have substituents having particular affinities for sugar,

wherein sugar exerts an osmotic effect on the hydrogel with increasing concentrations causing a reduction in pressure, and

wherein alcohol entering the hydrogel causes an increase in pressure by expanding the hydrogel.

2. The method of claim 1 wherein the hydrogel is an hydroxyalkyl methacrylate.

3. The method of claim 1 wherein the holding of the hydrogel includes holding the hydrogel between a porous rigid support and a planar compressive member contacting a strain gauge, the hydrogel when wet exerting the base pressure against the compressive force of the planar compressive member, the solution traversing the porous rigid support to contact the hydrogel to thereby vary the force exerted via the planar compressive member on the strain gauge.

4. The method of claim 3 wherein the hydrogel is shaped to have a centrally thicker portion and to taper radially outwardly.