An Electronic System for the Contactless Reading of ECG Signals.

The aim of this work is the development of a contactless capacitive sensory system for the detection of (Electrocardiographic) ECG-like signals. The acquisition approach is based on a capacitive coupling with the patient body performed by electrodes integrated in a front-end circuit. The proposed system is able to detect changes in the electric charge related to the heart activity. Due to the target signal weakness and to the presence of other undesired signals, suitable amplification stages and analogue filters are required. Simulated results allowed us to evaluate the effectiveness of the approach, whereas experimental measurements, recorded without contact to the skin, have validated the practical effectiveness of the proposed architecture. The system operates with a supply voltage of ±9 V with an overall power consumption of about 10 mW. The analogue output of the electronic interface is connected to an ATmega328 microcontroller implementing the A/D conversion and the data acquisition. The collected data can be displayed on any multimedia support for real-time tracking applications.

Unmasking of Olive Oil Adulteration Via a Multi-Sensor Platform.

Methods for the chemical and sensorial evaluation of olive oil are frequently changed and tuned to oppose the increasingly sophisticated frauds. Although a plethora of promising alternatives has been developed, chromatographic techniques remain the more reliable yet, even at the expense of their related execution time and costs. In perspective of a continuous increment in the number of the analyses as a result of the global market, more rapid and effective methods to guarantee the safety of the olive oil trade are required. In this study, a novel artificial sensorial system, based on gas and liquid analysis, has been employed to deal with olive oil genuineness and authenticity issues. Despite these sensors having been widely used in the field of food science, the innovative electronic interface of the device is able to provide a higher reproducibility and sensitivity of the analysis. The multi-parametric platform demonstrated the capability to evaluate the organoleptic properties of extra-virgin olive oils as well as to highlight the presence of adulterants at blending concentrations usually not detectable through other methods.