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Factors Affecting Current of Fruit Batteries

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Samantha Shi

on 24 June 2015

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Transcript of Factors Affecting Current of Fruit Batteries

Group 7 Presentation
Betty Wan, Jeno Seo,
Samantha Shi, Sophie Xie
Factors Affecting Current
of Fruit Batteries

Meat? Fruits!
Graphs and Analysis
Design of the Experiment for Temperature
We heated the melon several times and measured the current generated after the copper and zinc sheets were inserted.
We then plotted the graph of time heated versus the current generated.
Design of the experiment of pH
1. We chose five different kinds of fruits and measured their pH values using pH test strips.
2. We inserted the copper sheet and zinc sheet into the fruit and connect them with a multimeter.
3. We read the value on the multimeter.
4. We plot a graph of pH against the current generated.
How can fruits generate electricity?
Thanks for your attention!
Mechanism: similar to that of a zinc- copper primary cell
electricity: coming from the oxidation of the metals, not so much the fruit.
Acid in lemon: acts as acid solution (electrolyte), helps the metals oxidize/exchange electrons.
Oxidation: Zn → Zn2+ + 2e− .
Reduction: 2H++ 2e− → H2 .
Total: electron flows, producing electricity.


-what is pH
-how do batteries work
-what is in the acids
Graph and Analysis
Temperature vs. Speed of Ions

neglect the loss of moisture

Conclusion
After analyzing the graphs of our experiment, we found that both pH value and temperature have impacts on the current of fruits.
pH values has an inverse relationship with current of fruits, while temperature has a positive relationship with current of fruits.
Application in real life
lemon battery: said to be made for the purpose of education
However, i think not.
primary cells: not rechargeable, need to be discarded when used up—
(1)so, may be useful when camping/ hiking outside.
Lemon battery can help generate light if torch runs out of power
(2)Potato battery:
solve poor country’s electricity problem

Data Collected
Process
subject
factors
design
Error Analysis
pH value
loss of moisture when heated
residue of fruits/rust
more sets of data
changing current
Oxidation: Zn → Zn2+ + 2e− .
Reduction: 2H++ 2e− → H2 .


Online Resources
Food Engineering Vol. 1
Online Resources
The average pH readings showed that the acid fruits had the lowest value and the sweet fruits had the
highest one while the average conductivity readings were also relatively higher for the acid fruits
compared to the sweet fruits
USC
pH
Temperature
Full transcript