Thesis Statement: Lemon is a kind of voltaic battery that contains citric acid that could generate LED; digital clocks; calculators; small devices and among others sufficiently like ordinary batteries, economically.
I. Basic Information About Lemon Battery
A. What Is Battery?
B. Definition Of Lemon
C. History Of Lemon
D. History Of Lemon Battery
E. Definition Of Lemon Battery
F. Lemon Battery As Voltaic Battery
II. How Lemon Battery Generates Electricity
A. Lemon Battery Making
1. Materials Needed
B. Some Reminders While Making Lemon Battery
1. Relation Of The Lemon Battery And Device’s Volt
2. Marking The Positive From Negative Charge
A. Lemon Battery’s Importance In Behalf Of Crises
B. Apply Lemon Battery Indoor Especially At Home To Lessen The Budget Shortage IV. Bibliography
BASIC INFORMATION ABOUT LEMON BATTERY
Without battery, gadgets are nothing. An electrical battery has one or more electrochemical cells that convert stored chemical energy into electrical energy. Since the invention of the first battery or voltaic pile in 1800 by Alessandro Volta, batteries have become a common power source for many household and industrial applications. According to a 2005 estimate, the worldwide battery industry generates US$48billion in sales each year, with 6% annual growth. There are two types of batteries: primary batteries (disposable batteries), which are designed to be used once and discarded, and secondary batteries (rechargeable batteries), which are designed to be recharged and used multiple times. Miniature cells are used to power devices such as hearing aids and wristwatches; larger batteries provide standby power for telephone exchanges or computer data centers. Every crisis offers us extra desired power. So feel the crisis and discover new things. This study provides us with some information in how to construct a simple indoor battery with the use of improvised materials. As cited in Wikipedia (2011), “Lemon is both a small evergreen tree (citrus lemon) native to Asia, and the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Many lemon-flavored drinks and candies are available, including lemonade and sherbet lemons. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world. The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in India, northern Burma, and China. In South and South East Asia, it was known for its antiseptic properties and it was used as an antidote for various poisons. Lemons entered Europe (near southern Italy) no later than the 1st century AD, during the time of Ancient Rome. However, they were not widely cultivated. It was later introduced to Persia and then to Iraq and Egypt around AD 700. The lemon was first recorded in literature in a 10th century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150. The genetic origin of the lemon, however, was reported to be hybrid between sour orange and citron. The first substantial lemon cultivation in Europe began in Genoa in the middle of the 15th century. It was later introduced to the Americans in 1493 when Christopher Columbus brought lemon seeds to...