Abstract: A biometrics sensor includes a portion for sucking air, a molecular sieve portion for selectively passing or adsorbing specific gas contained in the air, a gas detecting section for detecting the concentration of gas passed through the molecular sieve or the remaining gas, and a data processing section for comparing the detection result with a prestored detection result, wherein the gas detecting section selectively detects predetermined gas, and the data processing section performs determination or probabilistic determination on an authentication object person by comparing the composition ratio of gas for each authentication object person with a prestored composition ratio.

Abstract: A biometrics sensor includes a portion for sucking air, a molecular sieve portion for selectively passing or adsorbing specific gas contained in the air, a gas detecting section for detecting the concentration of gas passed through the molecular sieve or the remaining gas, and a data processing section for comparing the detection result with a prestored detection result, wherein the gas detecting section selectively detects predetermined gas, and the data processing section performs determination or probabilistic determination on an authentication object person by comparing the composition ratio of gas for each authentication object person with a prestored composition ratio.

Abstract: A taste sensor has a lipid membrane including lipid molecules and a membrane-forming material for accommodating at least some of the lipid molecules on its surface. The lipid membrane induces a change in electrical characteristics, when a taste substance reacts with the surface of the lipid membrane. A signal processing unit receives a signal indicating a change in electrical characteristics induced by the taste sensor and generates data for determining the taste of the taste substance.

Abstract: A method for separately detecting tastes of a plurality of similar samples by using a taste sensor employing a lipid membrane includes first, second, third, and fourth steps. In the first step, a reference solution having a taste identical or similar to one of the plurality of samples is prepared. In the second step, the reference solution is measured by using the taste sensor. In the third step, one of the plurality of samples is measured by using the taste sensor. In the fourth step, a relative value Vi-V0 of the sample is calculated from the measured value V0 of the reference solution and the measured value Vi of the sample. The second to fourth steps are repeatedly performed for each of the plurality of samples.