Group+18

BIOLOGY:

Main Research Question: Is there any connection between energy content, ph content, and electrolyte content in a fruit measure in a same range of time?

Biology Report

Aim: To investigate the calorie content of three different type of fruits (orange, lemon, kiwi) with the same amount of time

Hypothesis: I think that the more the mass the higher the energy content because energy is a

Variables:

Independent:
 * 3 different types of fruit (orange, lemon, kiwi)
 * Amount of water (depends on the amount of liquid produced by the fruits)
 * Mass of fruits

Dependent:
 * Energy content (Joule/Cal)

Controlled: to make the experiment fair and to get the accurate data
 * The amount of time (30 minutes
 * The same size of beaker (250 ml)
 * The same heat capacity
 * The same temperature for boiling the water (100oC)
 * The same calorimeter

Materials:
 * 6 Beakers (250ml)
 * 2 Thermometer
 * Hot Plate
 * Electronic balance
 * 2 Calorimeter
 * 3 different kind of fruits (3 oranges, 3 lemons, 3 kiwis)
 * Squeezer
 * Knife and Cutting board
 * Distilled water
 * Aluminum foil

Procedure: 10.Record the data 11.Cover the beaker filled with water with aluminum foil 12. Put the beaker on the hot plate and turn on the hot plate for (100oC) 13. Start the timer for 30 minutes 14. After 30 minutes, pour the water into the calorimeter 15. Add the liquid into the same calorimeter 16. Measure the temperature 17. Record the data 18. Repeat step 1 until 17 for 2 more trial with the same type of fruits and continue with the two other different type of fruits
 * 1) Weight an empty beaker ( 100.01g)
 * 2) Cut the fruit into half
 * 3) Squeeze the fruit using the squeezer and take only the liquid
 * 4) Pour the liquid into the empty beaker
 * 5) Measure the initial temperature
 * 6) Weight the beaker filled with the liquid
 * 7) Record the mass of the liquid (subtract the mass of the liquid with the mass of the beaker)
 * 8) Filled another empty beaker with water which has the same volume as the liquid
 * 9) Weight the beaker filled with the water and measure the temperature

ORANGE


 * ||  water temp   ||   water mass   ||   fruit mass   ||   fruit temp   ||   temp after   ||   Specific Heat Capacity   ||
 * trial 1  ||   25   ||   88.04   ||   100.23   ||   23   ||   40   ||   2255.17   ||
 * trial 2  ||   25   ||   88.04   ||   109.19   ||   26   ||   38   ||   3668.7   ||
 * trial 3  ||   25   ||   88.04   ||   102.83   ||   20   ||   37   ||   2538.3   ||

LEMON
 * ||  water temp   ||   water mass   ||   fruit mass   ||   fruit temp   ||   temp after   ||   Specific Heat Capacity   ||
 * trial 1  ||   25   ||   40.99   ||   151.62   ||   23   ||   41   ||   1034.65   ||
 * trial 2  ||   25   ||   46.09   ||   144.83   ||   23   ||   42   ||   1228.38   ||
 * trial 3  ||   25   ||   28.96   ||   127.94   ||   23   ||   42   ||   843.83   ||



KIWI Analysis: Based on the graph, we could prove that our hypothesis is correct. We could see that the heaviest fruit (kiwi) is able to provide the most calories/energy in comparison of the other 2 fruits we used (oranges and lemons). Conclusion: The social impacts to our school is that based on our experiment, we can conclude that although kiwi is the heaviest fruit in terms of mass, it carries the most calories amongst the three fruits we experimented on; therefore giving out more energy. In result of our experiment, we can carry out a suggestion for the school to provide meals with kiwis (e.g. Juice or salad) that would be both healthy and simple for binusians to consume. Evaluation: During the experiment, we faced two different types of error. First of all, systematic error is caused by we use squeezer instead of blender. This means that, not all the liquid content of the fruit is taken such as the pulp of the fruit. Second is human error. This happens when we want to measure the volume of liquid; we use beaker instead of measuring cylinder because the beakers is not really accurate. These two factors of errors make our experiment not really accurate. It would be better if we use blender and measuring cylinder in our experiment.
 * ||  water temp   ||   water mass   ||   fruit mass   ||   fruit temp   ||   temp after   ||   Specific Heat Capacity   ||
 * trial 1  ||   25   ||   16.96   ||   116.16   ||   23   ||   37   ||   525.62   ||
 * trial 2  ||   25   ||   38.4   ||   153.62   ||   23   ||   43   ||   944.88   ||
 * trial 3  ||   25   ||   61.03   ||   156.98   ||   23   ||   48   ||   1502.23   ||

__** CHEMISTRY: **__

Group 4 Project Chemistry Discipline (Team 18) By Jethro Fruit Energy The relation between heat energy given to the fruit with the pH of the fruit Introduction: In this experiment, the group is going to determine the calory, the electric current and voltage and the pH of 3 different type of fruits and see its relation with the energy produced from fruit in its relation with time. In relating this experiment with chemistry, chemistry discipline has to see the relation between heat energy given to the fruit for 30 minutes and the pH of the fruit before and after it is heated Hypothesis: My prediction is if the fruit is heated using heat energy in a specific time, the pH will be lower. If the fruit is heated longer and longer then the acid of the fruit will produce more and more hydroden ions (concentration of hydrogen increases) and the pH goes lower. Meaning to say that the bigger heat energy given to the fruit, the liquid will be more acidic (lower pH). By using this formula we can see later the heat produced for the fruit: Where Q is heat ( J ), m is mass (g), c is specific heat capacity (J g-1 K-1) and is the difference between initial temperature and the final temperature ( oC ) Research Question: How does the heat energy given to the fruit affect the pH of the fruit? Aim: To see the relation between the heat given to the fruit and the pH of fruit in a specific time. Variables: Independent= The fruits type (orange, lemon and kiwi) Dependent= The temperature of each fruits, the pH of each fruits Controlled= Time taken (30 minutes only), knife, beaker, heater, fruit bleeder Set up diagram: Materials: - Timer (±0.01s) - Fruits ( 3 orange, 3 lemon and 3 kiwi) - Electronic pH meter / universal indicator - pH paper - Thermometer (±0.5o) - Knife - Manual fruit bleeder - Heater - Mass beaker (±0.2 g)   - Beaker Method/Procedure: These are the data of the experiment of fruit energy experiment. (±0.5oC) ||  pH before heated  ||  pH after heated  ||  Time of heating (±0.01s)  || ±0.5oC) ||  pH before heated  ||  pH after heated  ||  Time of heating (±0.01s)  ||  (±0.5oC)  ||  pH before heated  ||  pH after heated  ||  Time of heating (±0.01s)  ||  Processed Data:    This data tells the temperature difference and pH difference of each fruit before and after heated for 100 degree celcius in 1800 seconds.    (±0.5oC)  ||  pH difference  ||  Time of heating (±0.01s)  ||  (±0.5oC)  ||  pH difference  ||  Time of heating (±0.01s)  ||  (±0.5oC)  ||  pH difference  ||  Time of heating (±0.01s)  ||  Analysis:    In our experiment, we are really sure that we have made many mistakes both in the random error which make our data not really presice and systematic error which make our data not really accurate.   ** Random error ** (related with precision): When we were doing our experiment, we only did two or three trials for each type of fruit or for each experiment. Two or three trials doesn’t really make our data become reliable because it is not enough. The data is not enough. The shortage of the data leads to the imprecision of the data. For example, when we were trying to measure the temperature of lemon after it was heated from the heater. Now, if you see the difference temperature difference between lemon 2 and lemon 3 is 8 degree celcius. The different is quite big. There is a big gap between them, To solve this problem, we should make more trials on each fruit, so if there is an unprecised data, we can see the other trial that seems more reliable. We should make at least five trials for each fruit. ** Systematic error ** (related with accuracy): During the experiment we did, there are 3 major systematic error related to the accuracy of the data. The first one is when we measure the temperature. Sometimes when we measure the temperature of each fruit’s fluid, we didn’t see the degree on the temperature at the same eye level. The second one is when we start the time along with the heating. Sometimes during the experiment, we didn’t start the time when the temperature was set up to 100 degree celcius. Sometimes, we start the time too early or too late. This lead to inaccuracy of the temperature. The third systematic error is when we heat up each liquid of the fruit. When the heating of the liquid was happened, we were sure that the heat of the liquid exhchange with the environment outside the beaker although we closed the beaker with alluminium foil but still the heat may exchanged with the environment outside the beaker. Now let’s analyse our aim and see if the fruit is heated for 30 minutes the pH of the fruit wil be decreased. (Kiwi fruit will not be analysed since the specific heat capacity is unknown) ** Orange’s liquid (c= 3.77 J g-1 K-1) ** __ Orange 1 __ Orange 1 has a mass of 100.23, the temperature difference of orange before and after heated is 36oC and the pH difference is 1.1 Q= 100.23 g x 3.77 J g-1 K-1 x 36 Q= 13603.22 J and the pH difference is 1.1 __ Orange 2 __ Orange 2 has a mass of 109.19, the temperature difference of orange before and after heated is 37oC and the pH difference is 1.4 Q= 109.19 g x 3.77 J g-1 K-1 x 37 Q= 15230.21 J and the pH dfifference is 1.4 __ Orange 3 __ Orange 3 has a mass of 102.83, the temperature difference of orange before and after heated is 35.5oC and the pH difference is 1.3 Q= 102.83 g x 3.77 J g-1 K-1 x 35.5 Q= 13762.25 J and the pH difference is 1.3 ** Lemon’s liquid (c= 3.85 J g-1 K-1) ** __ Lemon 1 __ Lemon 1 has a mass of 151.62, the temperature difference of lemon before and after heated is 30oC and the pH difference is 0.9 Q= 151.62 g x 3.85 J g-1 K-1 x 30 Q= 17512.11 J and the pH difference is 0.9 __ Lemon 2 __ Lemon 2 has a mass of 144.34, the temperature difference of lemon before and after heated is 36oC and the pH difference is 1.0 Q= 144.34 g x 3.85 J g-1 K-1 x 36 Q= 20005.52 J and the pH is difference is 1.0 __ Lemon 3 __ Lemon 3 has a mass of 127.94, the temperature difference of lemon before and after heated is 28oC and the pH difference is 0.8 Q= 127.94 g x 3.85 J g-1 K-1 x 28 Q= 13791.93 J and the pH difference is 0.8 From these calculation, we can see that the bigger the heat energy given to the fruit then the lower the pH of the fruit will be carry on. In orange for example, if the heat given is 13762.5 J, the pH difference is 1.3. But when the heat given is increased to 15230.21 J ,the pH difference becomes bigger into 1.4. This evidence can be seen also in lemon where the energy given, for example is 17512.11, the pH difference is 0.9. But when the heat given is increased into 20005.52, the pH difference is 1.0. In here we see that the bigger the heat energy given to the fruit, the more acidic the fruit will be. Graph: From the graph above we can see the relation between the heat given to the orange’s liquid is directly proportional to the pH difference. The bigger the heat energy given to the orange, then the pH difference becomes bigger, meaning to say that the pH becomes lower and lower. From the graph above we can see the relation between the heat given to the orange’s liquid is directly proportional to the pH difference. The bigger the heat energy given to the lemon, then the pH difference becomes bigger, meaning to say that the pH becomes lower and lower. Conclusion: So from this experiment, we can conclude that if the fruit is heated in a specific time, the pH will be lower thus the fruit becomes more acidic. We can also predict that if time taken for the fruit liquid to be heated increases for example for 45 minutes, not only 30 the fruit’s liquid will be more acidic (lower pH). We can also see from the experiment if the temperature is increasing then the pH will be lower also. Improvement: Bibliography: PHYSICS: Physics – Group 4 Project (Team 18) By: Marcus & Marco The relation of mass of the fruits with the energy produces per second in each fruit. Introduction: In this experiment, the group is going to investigate the electric current and voltage in 3 different type of fruits which is lemon, kiwi and orange. As you know if we in the matter of voltage and electric current it will always stay constant and steady, so in this experiment I will try to find the relationship between voltage and electric current produced, in relation with power and energy produced per second in each fruit Aim: To see the voltage and electric current produce in relation with energy produce per second in each fruit. Hypothesis: I think the bigger the mass of the fruit the bigger the voltage and ampere produced, because the bigger the mass the bigger the amount of acid liquid that produce electricity. Besides that there are also copper and zinc that collects positive and negative ions as ions flow through the fruit, it produces electricity. When voltage and electric current is big then the power will also be big due to this formula: Power = Voltage (V) x Electric Current (Ampere) Power =
 * 1) First of all, we have to prepare all the materials needed. For chemistry discipline, we need to prepare 3 types of fruit which is orange, lemon and kiwi. 1 type of fruit consist of 3 fruit and have a similar mass. So, prepare 3 oranges with a similar mass and also 3 lemon and kiwi with a similar mass.
 * 2) Prepare the pH meter and also the pH paper and the color indicator if in case we are not sure with the result of pH from the electronic pH meter.
 * 3) Prepare a beaker to place the fruit’s liquid. Measure the beaker and remember, all of the beakers must have the same mass.
 * 4) Set up the manual fruit bleeder, thermometer and the mass beaker.
 * 5) First of all, take one fruit from one type of fruit, for example orange. Cut it into two pieces. Do this step to the other two fruit from the same type (orange).
 * 6) After you have cut all of 3 orange fruits, take out the liquid of the fruits using manual fruit bleeder, not the automatic one. Using your hand, you can take out the liquid of the fruit using the manual fruit bleeder. After you get the liquid, put the orange liquid into the three beaker. One beaker for one orange’s liquid. Mark the beaker for example orange 1, orange 2 and orange 3.
 * 7) Measure the mass of the liquid. Put the beaker filled with fruit’s liquid into the mass beaker. See the mass and to get the liquid mass, we need to substract the mass of the beaker filled with the liquid to the mass of the beaker we have calculated in step number 3.
 * 8) Measure the temperature of each orange liquid using thermometer. Take a note of it.
 * 9) Measure the pH of each orange liquid. Before you measure the pH, test one liquid only with pH paper. This is to indicates in what range the pH is. After that, you can measure each of the pH of orange’s liquid using pH meter. When you finish measuring one liquid with electronic pH meter, you have to clean it using distilled water. After you clean it, then you can use it again. Take a note of the pH results.
 * 10) Next step is to put the beakers into the heater. Put the temperature until 100 degree celcius and set the timer for 30 minutes/1800 seconds.
 * 11) After 30 minutes waiting, turn off the heater quickly and then you take out the beaker from the heater and then you measure the new temperature of each orange’s liquid using thermometer and measure the pH using pH paper and electronic pH meter.
 * 12) Do step 5 until 11 for lemon and kiwi.
 * 13) Raw Data:
 * No. ||  Liquid of orange  ||  Mass of liquid (±0.2 g)  ||  Temperature before heated (±0.5oC)  ||  Temperature after heated
 * 1. ||  Orange 1  ||  100.23  ||  22  ||  58  ||  4.6  ||  3.5  ||  1800  ||
 * 2. ||  Orange 2  ||  109.19  ||  22  ||  59  ||  4.9  ||  3.5  ||  1800  ||
 * 3. ||  Orange 3  ||  102.83  ||  22  ||  57.5  ||  4.7  ||  3.4  ||  1800  ||
 * No. ||  Liquid of lemon  ||  Mass of liquid (±0.2 g)  ||  Temperature before heated (±0.5oC)  ||  Temperature after heated
 * 1. ||  Lemon 1  ||  151.62  ||  22  ||  52  ||  2.6  ||  1.7  ||  1800  ||
 * 2. ||  Lemon 2  ||  144.34  ||  22  ||  58  ||  2.8  ||  1.8  ||  1800  ||
 * 3. ||  Lemon 3  ||  127.94  ||  22  ||  50  ||  2.7  ||  1.9  ||  1800  ||
 * No. ||  Liquid of kiwi  ||  Mass of liquid (±0.2 g)  ||  Temperature before heated (±0.5oC)  ||  Temperature after heated
 * 1. ||  Kiwi 1  ||  116.16  ||  22  ||  54  ||  3.2  ||  2.0  ||  1800  ||
 * 2. ||  Kiwi 2  ||  153.62  ||  22  ||  56  ||  3.4  ||  2.1  ||  1800  ||
 * No. ||  Liquid of orange  ||  Mass of liquid (±0.2 g)  ||  Temperature difference
 * 1. ||  Orange 1  ||  100.23  ||  36  ||  1.1  ||  1800  ||
 * 2. ||  Orange 2  ||  109.19  ||  37  ||  1.4  ||  1800  ||
 * 3. ||  Orange 3  ||  102.83  ||  35.55  ||  1.3  ||  1800  ||
 * No. ||  Liquid of lemon  ||  Mass of liquid (±0.2 g)  ||  Temperature difference
 * 1. ||  Lemon 1  ||  151.62  ||  30  ||  0.9  ||  1800  ||
 * 2. ||  Lemon 2  ||  144.34  ||  36  ||  1.0  ||  1800  ||
 * 3. ||  Lemon 3  ||  127.94  ||  28  ||  0.8  ||  1800  ||
 * No. ||  Liquid of kiwi  ||  Mass of liquid (±0.2 g)  ||  Temperature difference
 * 1. ||  Kiwi 1  ||  116.16  ||  32  ||  1.2  ||  1800  ||
 * 2. ||  Kiwi 2  ||  153.62  ||  34  ||  1.3  ||  1800  ||
 * The source of errors and the effect to the results in this experiments are:
 * 1) We think that we don’t do enough trials thus we don’t have enough data and it makes the data not reliable enough. We only do three trials for each fruit’s liquid and it makes our data not précised (not enough trials). The way to solve this is by making at least five trials for each fruit
 * 2) Human error (accuracy), our friend who calculate the time with a timer sometimes did not start the timing at the right time when the heater has started to heat the fruit’s liquid. They might be start the timing too fast or too slow. To solve this problem, we think that we need to heat the liquid on the heater that has a time limit on it so when the heater starts, the time also starts along with the heating.
 * 3) The other error is when we measure the temperature using thermometer. Sometimes we didn’t see the degree at the same eye level with our eyes. To solve this problem we need to heat the liquid on the heater that has a time limit on it so when the heater starts, the time also starts along with the heating.
 * 4) The last mistake during the experiment was when we heat the fruit’s liquid inside the beaker, the part that is only covered by aluminium foil is only the upper part. This results an inaccuracy since the heat can exchange with the environment outside the beaker. To solve this problem we have to cover all the part of the beaker, not only the upper part.
 * Other improvement we should have:
 * 1) Make the time not only at the controlled variable but also at the independent variable so that we can have more conclusion
 * 2) Make the team more organized
 * 1) []
 * 2) International Baccalaureate Diploma Programme Chemistry 3rd Edition Textbook
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 * 4) []
 * 5) []
 * 6) []
 * 7) []
 * 8) []
 * 9) []

** Energy is Joule (J), and Time is second (s), Electric Current (Ampere) ** Therefore when power is big the energy will be big per second, meaning to say that power is directly proportional to energy per second. Variables: Independent: Type of fruits (lemon, orange and kiwi) Dependent: The voltage (V) and electric current (Ampere) in each fruits Controlled: Copper (1.63gram), Zinc (1.21 gram),multimeter, alligator wire clips, ruler Materials: - Fruits ( 3 orange, 3 lemon and 3 kiwi) - Scissor - Copper (1.63 gram) - Zinc (1.21 gram) - Beaker - Alligator wire clips - Multimeter - Ruler Method: Raw Data: ** Orange ** ||  Number of orange (gram)  ||   Voltage (V)   || Current (Ampere) ||   Power (watt)   || ** Lemon ** ||  Number of lemon (gram)  ||   Voltage (V)   ||   Current (Ampere)   ||   Power (watt)   ||
 * 1) First of all, we have to prepare all the materials needed. We need to prepare 3 types of fruit which is 3 orange, 3 lemons and 3 kiwis.
 * 2) Using scissor we cut the zinc and copper for a size of 1cm width and 2cm length or about 1.63 gram for copper and 1.21 gram for zinc. We use one copper and one zinc for each fruit so there will be a total of 9 copper and 9 zinc.
 * 3) Label the each fruit with 1, 2 and 3. So we can collect the data easily.
 * 4) Plug the zinc and copper into the fruits.
 * 5) Clip the alligator wire clip to the wire that connected with multimeter.
 * 6) Turn on the multimeter to check the voltage and ampere.
 * 7) Collect the data from each fruit.
 * Mass of the orange
 * Orange 1  ||   201.97   ||   0.938   ||   0.00005   ||   4.690x10-04   ||
 * Orange 2  ||   214.38   ||   0.950   ||   0.00007   ||   6.650x10-04   ||
 * Orange 3  ||   197.7   ||   0.918   ||   0.00004   ||   3.672x10-04   ||
 * Mass of the lemon
 * Lemon 1  ||   140.87   ||   0.942   ||   0.00006   ||   5.652x10-04   ||
 * Lemon 2  ||   121.65   ||   0.916   ||   0.00006   ||   5.496x10-04   ||
 * Lemon 3  ||   123.67   ||   0.940   ||   0.00013   ||   1.222x10-04   ||

||  Number of kiwi (gram)  ||   Voltage (V)   ||   Current (Ampere)   ||   Power (watt)   ||
 * Kiwi **
 * Mass of the kiwi
 * Kiwi 1  ||   94.63   ||   0.970   ||   0.00018   ||   1.746x10-04   ||
 * Kiwi 2  ||   94.51   ||   0.970   ||   0.00019   ||   1.746x10-04   ||
 * Kiwi 3  ||   96.71   ||   0.989   ||   0.00022   ||   2.185x10-04   ||

Processed Data: This data shows the average voltage, ampere and power from each type of fruit. ||  Type of Fruits Analysis: In our experiment, we are sure that we have both random and systematic error. ** Random error ** (related with precision): When we were doing our experiment, we only did one trial for each type of fruit or for each experiment. This means that it really makes our data become unreliable because we have only one trial.The minimum number of trial leads to our random error that relate with precision. ** Systematic error ** (related with accuracy): During the experiment we did 2 major systematic error related to the accuracy of the data. The first one is when we plug the zinc and the copper some of the acid liquid comes out which causes us inaccuracy of the data measure the temperature. The second systematic error is when we plug the zinc and the copper we don’t measure the exact depth of the copper and zinc that plugged into the fruits, it might affect the amount of acid liquid that flows into the copper and zinc. Now we analyse our aim and see the amount of energy produced per second in each fruit. __ Orange 1 __ Orange 1 have mass 201.97 gram, voltage 0.938 volt, current 0.00005 ampere. 0.938 x 0.00005 = 4.69x10-04 4.69x10-04 =
 * Average Mass (gram)  ||   Average Voltage (V)   ||   Average Current (Ampere)   ||   Average Power (Watt)   ||
 * Orange  ||   204.68   ||   0.935   ||   0.00053   ||   5.008x10-04   ||
 * Lemon  ||   128.73   ||   0.932   ||   0.00083   ||   2.336x10-04   ||
 * Kiwi  ||   95.28   ||   0.943   ||   0.00196   ||   1.889x10-04   ||

4.69x10-04 Joule of energy/second = Energy __ Orange 2 __ Orange 2 have mass 214.38 gram, voltage 0.95 volt, current 0.00007 ampere. 0.95 x 0.00007 = 6.65x10-04 6.65x10-04 =

6.65x10-04 Joule of energy/second = Energy __ Orange 3 __ Orange 3 have mass 197.7 gram, voltage 0.918 volt, current 0.00004 ampere. 0.918 x 0.00004 = 3.672x10-04 3.672x10-04 =

3.672x10-04 Joule of energy/second = Energy __ Lemon 1 __ Lemon 1 have mass 140.87 gram, voltage 0.942 volt, current 0.00006 ampere. 0.942 x 0.00006 = 5.652 x10-04 5.652 x10-04 =

5.652 x10-04 Joule of energy/second = Energy __ Lemon 2 __ Lemon 2 have mass 121.65 gram, voltage 0.916 volt, current 0.00006 ampere. 0.916 x 0.00006 = 5.496 x10-04 5.496 x10-04 =

5.496 x10-04 Joule of energy/second = Energy __ Lemon 3 __ Lemon 3 have mass 123.67 gram, voltage 0.940 volt, current 0.00013 ampere. 0.940 x 0.00013 = 1.222 x10-04 1.222 x10-04 =

1.222 x10-04 Joule of energy/second = Energy __ Kiwi 1 __ Kiwi 1 have mass 94.63 gram, voltage 0.970 volt, current 0.00018 ampere. 0.970 x 0.00018 = 1.746 x10-04 1.746 x10-04 =

1.746 x10-04 Joule of energy/second = Energy __ Kiwi 2 __ Kiwi 2 have mass 94.51 gram, voltage 0.970 volt, current 0.00018 ampere. 0.970 x 0.00018 = 1.746 x10-04 1.746 x10-04 =

1.746 x10-04 Joule of energy/second = Energy __ Kiwi 3 __ Kiwi 3 have mass 96.71 gram, voltage 0.989 volt, current 0.00022 ampere. 0.989 x 0.00022 = 2.1758 x10-04 2.1758 x10-04 =

2.1758 x10-04 Joule of energy/second = Energy

From these calculation, we can see that the bigger the mass the bigger the energy produce per second. Conclusion: So from this experiment, we can conclude that the bigger the mass of the fruit the bigger the energy produce per second. We can also see that kiwi have the largest volt and ampere as we can see from the above data kiwi’s mass is just about ±90 gram but already have about ±0.9 volt and ±0.00002 ampere. On the other side, lemon is the second who have the largest volt and current and orange is the last to have the least volt and current. Evaluation: We could have use more fruit to get more data. The trials that we did were good but we got some strange data, so maybe if we did more trial next time we will have more accurate data. We can change the experiment instead using one fruit at a time to using a series of fruit to get higher voltage level and maybe we can get higher current as well for the data collecting. The possible sources of error in this experiment was not precise measurement of mass, length and time due to limitations or uncalibrated of instruments used that caused lack of accuracy in the result of the experiment.