Satoshi Nakata, Tatsuhito Nakamura, Miho Ishii and Kayoko Neya
Department of Chemistry, Nara University of Education, Takabatake-cho, Nara 630-8528, Japan
(Received April 19, 2000; Accepted May 19, 2000)
Keywords: Ripple, Green Tea, Perturbation, Analytical Chemistry
Abstract. The formation of patterns in green tea sediment was used for evaluating the concentration and freshness of "green tea" under external perturbation of a tea cup. The spatial manner of the sediment was changed with an increase in the number of vibration and was determined after several tens of the vibration. The manners of "ripples" changed depending on the concentration and freshness of green tea were evaluated by Fourier transformation. We believe that the present system under periodic perturbation becomes a novel analytical tool based on spatio-temporal information.