The Electrical Properties of Calamansi (Citrus microcarpa), Tomato (Solanum

lycopersicum), and Watermelon (Citrullus lanatus) Extracts.

A Research Proposal Presented to the Faculty

of the Senior High School Department

BROKENSHIRE COLLEGE OF TORIL, INC.

Purok 8 Pagkakaisa Village, Lubogan, Toril, Davao City

____________________________________

In Partial Fulfillment of the Requirements for the subject

Inquiries, Investigation, and Immersion

Practical Research

____________________________________

Rollen, Princess Coriena A.

Bilo, Krissa Marielle O.
Siega, Joanna Klariz M.
Carcallas, John Alex A.
Lapa, Margaret L.

January 2023
 Brokenshire College Toril

Lubogan, Toril, Davao City

APPROVAL SHEET

This research entitled.

THE ELECTRICAL PROPERTIES OF CALAMANSI (Citrus microcarpa),

TOMATO (Solanum lycopersicum), AND WATERMELON (Citrullus lanatus)
EXTRACTS.

has been approved and submitted by:

Rollen, Princess Coriena A.

Bilo, Krissa Marielle O.
Siega, Joanna Klariz M.
Carcallas, John Alex A.
Lapa, Margaret L.
is hereby recommended:

JOSABETH M. DUMANIG, PhD

Research Adviser

Approved by the ORAL EXAMINATION PANEL MEMBERS

ARTHELO P. PALMA, PhD

Chairman

JOSHUA LORENZO , MAST CRISTINA A. PUSTA, MAST

Panel Member Panel Member

Accepted in partial fulfillment of the requirements for Inquiries,

Investigation, and Immersion (Practical Research).

CRISTINA A. PUSTA, MAST

Principal
 ABSTRACT

The study was conducted to determine the electrical properties of Calamansi,

Tomato, and Watermelon extracts. This study sought to determine the amount of the

following: pH level, current, voltage, electrical resistance. Furthermore, the study aimed

to know the significant difference in the electrical properties of the aforementioned fruit

extracts in terms of: pH levels, current, voltage, electrical resistance.

The research design that was utilized was experimental research design and the

sampling method used was convenient sampling method, which is a type of non-

probability/non-random sampling method where the specimens were chosen in terms of

their potential, convenience, and accessibility. In determining the electrical properties of

the fruit samples, mean and standard deviation was used. In determining the significant

difference in the electrical properties of fruits, t-test was utilized.

The experiment was able to show the amount of electrical properties of the fruit

extracts in terms of: pH level, current, voltage, electrical resistance. Further, the pH paper

test was able to show that there was a significant difference in the pH levels of the fruit

extracts. Additionally, the experiment showed that in terms of the amount of current,

voltage, and electrical resistance between the fruit extracts; there was no significant

difference.
 ACKNOWLEDGEMENT

We, the researchers, would like to take this opportunity to express our sincere

appreciation and gratitude for the following people for making this research possible.

This would not be successful without them; who supported us throughout the whole

process of conducting this study.

First, we would like to thank the Lord God Almighty for always leading our group

and guiding us. Your presence is truly our foundation. You gave us enough strength,

wisdom, patience, and determination to achieve and finish our research.

To our parents and family members, thank you for always being there to support us

and giving us the needed encouragement that served as our inspiration. We are very much

thankful for providing us with financial assistance for us to be able to finish this research.

To Dr. Josabeth Dumanig, our research adviser, who is the key for us to learn and

apply the knowledge she brought upon us in our study. Thank you for being an

understanding, compassionate, helpful, and outstanding research advisor. You have given

us the space to be confident and explore the curiosity we are passionate about. Every

piece of advice you have given us is very much appreciated. Thank you so much, Doc!

We would also like to express our heartfelt gratitude to our Panel members:

To Dr. Arthelo P. Palma, who also lent us their time and knowledge in doing the

statistical analysis of our data.

To Ms. Cristina Pusta for giving us a chance to propose and provided advices for us

to improve our study.

 To Dr. Joshua P. Lorenzo, who guided and helped us in our experiment. Thank you

for staying with us until 8 pm just for us to get great results. Such assistance and

suggestions you gave helped us deliver our study well.

Group 5 Certitude, we have come this far! The roller coaster ride is surely worth it.

Every minute of us together is a moment to treasure. Let’s thank ourselves for being

responsible, expressive, and participative. We should explore more next time!

To Skippy the cat and Cassie the dog, thank you for being our emotional support

pets.

Last but definitely not the least, our Alma Mater, Brokenshire College Toril. Thank

you for providing us with quality education. We are very proud to be a brokenshirian.

The experiences and knowledge we had in this institution are truly amazing.

The Researchers.
 TABLE OF CONTENTS

Title Page ........................................................................................................... i

Approval Sheet ...................................................................................................ii
Abstract ..............................................................................................................iii
Acknowledgement ..............................................................................................v
Table of Contents ...............................................................................................vi
List of Tables .....................................................................................................viii
List of Figures ....................................................................................................ix

CHAPTERS

INTRODUCTION................................................................................................13
Background of the Study...........................................................................13
Review of Related Literature.....................................................................15
Conceptual Framework..............................................................................22
Statement of the Problem...........................................................................22
Significance of the Study...........................................................................23
Scope and Limitation.................................................................................24
Hypothesis..................................................................................................25
Definition of Terms....................................................................................25
METHOD.............................................................................................................26
Research Design.........................................................................................26
Specimen/Subjects.....................................................................................26
Sampling Design........................................................................................27
Materials....................................................................................................27
Procedure...................................................................................................28
Data Analysis.............................................................................................28
RESULT, ANALYSIS, AND DISCUSSION.....................................................30
Results........................................................................................................30
Conclusion.................................................................................................34
Recommendations......................................................................................34
REFERENCES.....................................................................................................36
APPENDICES......................................................................................................40
Appendix 1 - Preparation of extracts.........................................................40
Appendix 2 – pH paper test ......................................................................41
Appendix 3 – Measuring of current, voltage, and electrical resistance.....42
CURRICULUM VITAE......................................................................................43
 LIST OF TABLES

Table No. Page

1. Electrical properties of fruit samples

2. Significant differences in the electrical properties of fruit samples

 LIST OF FIGURES
Table No. Page

1. Schematic Diagram of the Study

Chapter 1
 INTRODUCTION

Background of the Study

Calamansi (Citrus microcarpa), Tomato (Solanum lycopersicum), and Watermelon

(Citrullus lanatus) extracts have the potential to generate electricity because of their

electrical properties. In fact, many fruits and vegetables can conduct electricity because

of their chemical properties. Citric acid, which is present in Calamansi (Citrus

microcarpa), Tomato (Solanum lycopersicum), and Watermelon (Citrullus lanatus) is

known to be a conductor of electricity. Additionally, low pH levels and electrolyte

content are both known to be factors of conductivity. Thus, this research aimed to study

the electric properties of Calamansi (Citrus microcarpa), Tomato (Solanum

lycopersicum), and Watermelon (Citrullus lanatus) extracts. The study discussed factors

such as chemical properties of the fruits which may conduct electricity: (a) pH level, (b)

citric acid, (c) electrolyte.

The term pH stands for “potential of Hydrogen” in which it is used to determine the

acidity and also tackles the ion concentration of a solution. Furthermore, the pH and

conductivity of a solution is related. In fact, a study published on edubirdie (2022), states

that strongly acidic solution will have high conductivity since the pH is a measure of the

concentration of the Hydrogen [and the Hydroxyl] ions, for an acidic solution, the lower

the pH the greater the conductivity will be. Hence, fruits who possess low pH levels can

conduct electricity. Past studies show that the pH levels of Calamansi (Citrus

microcarpa) and Tomato (Solanum lycopersicum) are low and considered acidic. The

study of Mundt and Norman (1982), proves that the pH of fresh tomatoes (3,6,17,19) and
canned tomatoes (4,6,11,15) is in the range of 4.0 to 4.6, and rarely outside these values.

And according to Lee (2000), the pH level of calamansi is 2.4, which means acidic.

Studies have proven that citrus plants can produce electricity due to the citric acid.

Deziel (2018) states that citrus fruits can become batteries by virtue of the citric acid they

contain, which creates a conducting medium inside the fruit. Calamansi (Citrus

microcarpa) is a citrus plant, however Tomato (Solanum lycopersicum) and Watermelon

(Citrullus lanatus) are just fruits that contain citric acid. Accordingly, citric acid is the

most abundant organic acid in fresh tomatoes, and it comprises about 9 percent of their

dry weight (Dubois., 2017). Moreover, according to Libal (2017), citric acid does not

produce electricity by itself; rather, this weak acid turns into an electrolyte -- an

electrically conductive substance -- when it's dissolved in the solvent.

Calamansi (Citrus microcarpa), Tomato (Solanum lycopersicum), and Watermelon

(Citrullus lanatus) possess electrolytes. Electrolyte which is a substance (like an acid)

that when dissolved (as in water) conducts an electric current. In the study shown on

edubirdie (2022), one of the main qualities of being an acidic substance is that acids

easily break up when it dissolves in water into charged anions and cations. Anions are

negatively charged ions, while cations are positively charged ones. When these charged

ions move, current is produced. Thus, the charged ions of the electrolyte allow electricity

to travel through the fluid (Libal, 2017).

Fruits, especially Calamansi (Citrus microcarpa), Tomato (Solanum lycopersicum),

and Watermelon (Citrullus lanatus), have a potential to conduct electricity due to their

chemical properties. The acidity or pH levels, citric acid property, and electrolytes, are
the contributing factors of the possibility to conduct electricity. Albeit many previous

studies addressing the electric conductivity of Calamansi (Citrus microcarpa), Tomato

(Solanum lycopersicum), and Watermelon (Citrullus lanatus), researchers often utilize

fruit waste to conduct electricity or produce energy and failed to utilize fresh fruits and its

extracts. Furthermore, although individual extracts of fruits that possess chemical

properties that may conduct electricity are tackled, the mixing of different fruit extracts

are not given focus. If noticed, researchers can conduct experiments utilizing and mixing

the extracts of the fruits and conduct electricity considering the chemical properties.

Thus, this study utilized the extracts of Calamansi (Citrus microcarpa), Tomato

(Solanum lycopersicum), and Watermelon (Citrullus lanatus) to determine their electrical

properties.

Review of Related Literature

Citric Acid and Electrolytes of Fruits into Electricity

The citric acid and electrolytes of fruit are the main conductor for electricity energy,

although it can produce electricity it also needs other factors to help create a more

powerful electricity or voltage so that it can act as an electricity source. It is according to

Libal (2017), that citric acids are electrolytes because they break into negatively charged

anions and positively charged cations when they're placed in solution. Furthermore, the

electron exchange between two electrodes placed in the pulp of a lemon or other citrus

fruit can lead to the creation of a charge (Deziel, 2018). Even though citric acid is a weak

acid, it can possibly still produce high electricity that is enough to light a bulb with the

help of other factors. Moreover, the most common types of light bulb used in homes are
25, 40, 60, 75 and 100 watts (Superior Lighting, 2018). Hence, according to product

descriptions of light bulbs of Home Science Tools (n.d.), we need at least 110-120 volts

to light up a 20 watt bulb.

It was reported by Deziel (2018) that citrus fruits contain a lot of juice which is in

liquid form, when a lemon generates juice that contains electrolytes it has the potential to

generate electricity and it allows the interaction of two different metals because it is

unable to generate energy on its own. Hence, to conduct electricity we need the help of

two different metals directly touching the citrus fruits. Furthermore, electrolytes can

differ in range, they can be strong or weak enough to produce or conduct electricity. In

fact Deziel (2018) also stated that there will be more voltage produced if the amount of

the current in the circuit is high and aside from citrus fruits, this technique can also be

used to make power from locally grown fruits with a high acid content.

According to Murphy and Academy (2014), the fruit that contains extra acid

produced higher current voltage than the fruit that was less acidic, and the voltage being

made can be the energy that creates the electric current flow. This means that the

utilization of extra acidic fruits can conduct higher current voltage and higher electric

conductivity. It is also stated by Murphy and Academy (2014) that there will be more

voltage produced if the amount of the current in the circuit is high. Furthermore, an

orange, lemon or lime can act as a battery, and while a single one might not generate

enough voltage to illuminate an LED bulb, several wired in series will (Deziel, 2018). It

is because oranges and lemons are known to have high acid content, thus it can act as a

source of electricity. However, the existence of resistance determines the counter flow of

the current. According to Hioki (n.d), electricity will flow from high to low and it
counteracts that flow. Hioki (n.d.) also stated that the greater the resistance, the lower the

current and conversely, the lower the resistance, the greater the current. This means that

even though fruits have high acid levels and have electrolytes, they would not be able to

conduct enough electricity if their electrical resistance is high.

Acidic components from the extracts of the citrus fruits that are present makes it

possible to make electrolytes work. However, The amount also matters in creating the

right and exact voltage in producing the power. You may need to use a big amount for it

to work for energy consuming electronics and supplies. This is where metals and wiring

comes into the picture to help regulate the right amount of voltage to illuminate a small

bulb or generate electricity for a bigger electronic device consumption. This means that

the electric conductivity of citrus fruits, with their citric acid and electrolyte content, can

be achieved with the help of other factors such as wiring and metal.

Water and its effect to the pH level of solutions

The pH level of a substance measures its acidity or alkalinity, and ranges from 0 to

14 on the pH scale (Tucker, n.d.). When an acidic solution is diluted with water the

concentration of H+ ions decreases and the pH of the solution increases towards 7 (BBC

Bitesize, n.d.). Furthermore, according to AAT Bioquest (2022), when a basic solution is

diluted by adding water to it, the concentration of hydroxide ions decreases, and the pH

decreases, and as more water is added, the solution becomes incrementally less alkaline

and the pH keeps decreasing progressively towards 7.

Calamansi (Citrus microcarpa)

Calamansi or Citrus microcarpa is a fruit that can be found in some countries of

south-east Asia, including the Philippines where it is native. It is a fruit about half the size

of a lime and almost perfectly round (Alker, 2022), and is considered a citrus fruit. It is

often used as a flavoring agent for some Filipino food like Palabok. Furthermore, it is

famous for its delicious juice that is often mixed with sugar and water and is sold on the

streets in the Philippines. However, Calamansi is an acidic fruit just like other citrus

fruits. The pH of Calamansi ranges from 2.4 to 2.6, depending on the specific country it

is grown in, but even though it is highly acidic, it has been proven to help lower the level

of acidity in the body (Kerri, 2022).

Tomato (Solanum lycopersicum)

Tomato or Solanum lycopersicum is a fruit that is often mislabeled as a vegetable. It

is because Tomatoes are rich in lycopene and other nutritional properties like Vitamin C

that people often call it a vegetable. It is a flowering plant of the nightshade family

(Solanaceae), cultivated extensively for its edible fruits (Berry, 1999). In the Philippines,

it is called Kamatis and is often used in classic Filipino dishes such as Chicken Menudo.

When they are fully ripe, you can either eat them right away or put them in the

refrigerator to keep them fresh. Inside the refrigerator, a ripe tomato can remain fresh for

about two weeks. However, Tomatoes are also known to be acidic, but the acidity level of

a tomato depends on its ripeness. The more mature and riper, the lower the acidity, with

pH approaching the 4.9 end of the range (Mateljan, 2015).

Watermelon (Citrullus lanatus)

Watermelon or Citrullus lanatus is a basic fruit, and has a pH range of 5.18-5.60

(Have a Plant, 2015). This fruit is famous during summer or warm seasons. In fact

according to Pearlman (2018), watermelons are 92 percent water making them a perfect

refresher for those hot summer months. Furthermore, watermelons, just like tomatoes, are

rich in lycopene. According to USDA ARS (n.d.) studies have shown that a cup and a

half of watermelon contains about 9 to 13 milligrams of lycopene and on average,

watermelon has about 40 percent more lycopene than raw tomatoes.

Theoretical Framework

This study is anchored on the theory and principle of electrochemistry by utilizing a

process of reduction-oxidation where the negative electrode (anode) will experience an

oxidation reaction so that the electrons on the surface of the anode will be released and

carried by the electrolyte ion to the positive electrode (cathode). The transfer of electrons

by electrolyte ions will then produce a voltage difference and an electric current if
connected or coupled with electronic components such as diodes, resistors or capacitors

(Kartawidjaja et. al., 2008).

Electrochemistry is a redox reaction which in this reaction the energy released by a

spontaneous reaction is converted into electricity or electrical energy is used so that non-

spontaneous reactions can occur (Chang, 2004). Fruits and vegetables can be used as

alternative renewable energy sources in the form of bio-batteries as a substitute for

conventional batteries because they have electrical properties that contain a lot of

electrolytes (Jauharah, 2013). When fruits and vegetables begin to decompose, a

chemical process known as fermentation occurs. During this process, fruits and

vegetables produce more acid which increases electrolyte strength in fruits and

vegetables. Thus, juices from ripe and rotten fruits and vegetables become more reactive

with electrodes and produce higher stresses than fresh fruit or vegetable juices (Amin et.

al., 2005).

Conceptual Framework
 Figure 1. Schematic Diagram of the Study

Figure 1. Presents the relationship of the variables in the study. It consists of two

variables, one of which affected the other. The chemical properties of Calamansi (Citrus

microcarpa), Tomato (Solanum lycopersicum), and Watermelon (Citrullus lanatus) is the

independent variable and electricity is the dependent variable.

Statement of the Problem

This study utilized the extracts of Calamansi (Citrus microcarpa), Tomato (Solanum

lycopersicum), and Watermelon (Citrullus lanatus) to possibly conduct electricity and

determine if it would be practical to use fruit as a natural source for generating electricity.

This seeks to answer the following questions:

1. What are the electrical properties of calamansi (Citrus microcarpa), tomato

(Solanum lycopersicum), and watermelon (Citrullus lanatus) extracts in terms of:

a. pH level

b. voltage

c. current

d. electrical resistance
 2. Is there a significant difference in the electrical properties of calamansi (Citrus

microcarpa), tomato (Solanum lycopersicum), and watermelon (Citrullus lanatus)

extracts in terms of:

a. pH level

b. voltage

c. current

d. electrical resistance

Significance of the Study

The importance of this study is determining whether Calamansi, Tomato, and

Watermelon extracts contains the electrical properties to conduct electricity. As this study

succeeds the beneficiaries can be the following:

Community. The result of this study can give the community an option to create a

low-cost and natural alternative source of electricity that will help them in their daily

lives.

Environment. The use of non-renewable energy sources places negative impacts on

our environment, locally and globally. One of the implications is that it contributes to

local pollution in several parts of a community. For vulnerable people in our society that

are still emerging economically, these effects are particularly severe. However, with the

use of natural sources (eg. fruits and vegetables) in creating electricity in a local
community, it can help lessen the utilization of non- renewable energy in their area

leading to a healthier and safer environment.

Future Researchers. Using this research, other researchers can create innovations or

creations that can benefit society. This research can serve as the source of knowledge that

future researchers will certainly require in their new research. Additional information

from this study can help future researchers to fill gaps and more understanding about

their certain topics.

Scope and Limitation

This study focused on the electric properties of the extracts of Calamansi, Tomato

and Watermelon. Furthermore, the study investigated the chemical properties of

calamansi, tomato, and watermelon extracts and its relation to electricity. Moreover, the

experiment was conducted inside the Chemistry Laboratory of Brokenshire College Toril,

Davao City, Inc..

The study was only limited to Calamansi, Tomato, and Watermelon fruit extracts.

Furthermore, the study did not go beyond the creation of a battery using the extracts. The

study only tested the extracts to determine their electrical properties. Moreover, the study

was conducted in a limited time frame as the study is a fulfillment for a requirement in

Practical Research 2. Additionally, time constraints such as other academic activities,

personal agendas, and emergencies are also some of the limits of this study.

Hypothesis
 H0 - There is no significant difference on the electrical properties of Calamansi

(Citrus microcarpa), Tomato (Solanum lycopersicum), and Watermelon (Citrullus

lanatus) extracts.

Ha - There is a significant difference on the electrical properties of Calamansi

(Citrus microcarpa), Tomato (Solanum lycopersicum), and Watermelon (Citrullus

lanatus) extracts.

Definition of Terms

For better understanding of the study, the following terms were defined:

Electrical Properties. This refers to the electrolyte mass, voltage and current derived

from Calamansi, Tomato, and Watermelon extracts.

Electrolyte. This is a substance that separates in water into charged particles called

ions.

Voltage. This is the pressure that pushes electricity and expressed in V in this study.

Current. This is the flow and amount of electricity through a circuit and expressed in

mA in this study.

Electrical Resistance. This is the force that counteracts the flow of current and is

expressed in ohm (Ω) in this study.

 Chapter 2

METHOD

This chapter presents the research design, specimen or subjects, sampling design,

materials, procedure, and data analysis to be used in the study.

Research Design

This study utilized experimental research design. Experimental research design

involves the selection of subjects which are randomly allocated to either an experimental

group or a control group, in which only members of the experimental group are exposed

to the variable that is the purpose of the study, while the control group do not come into

contact with the variable, and so act as a control within the experiment (Chico, et. al,

2016). In this study, the extracts of calamansi (Citrus microcarpa), Tomato (Solanum

lycopersicum), and Watermelon (Citrullus lanatus) were tested if these would possibly

conduct electricity and determine if it would be practical to use fruit as a natural source

for generating electricity.

Specimen/Subjects

The extracts of calamansi (Citrus microcarpa), Tomato (Solanum lycopersicum),

and Watermelon (Citrullus lanatus) were tested to see if these contain electrical

properties.
Sampling Design

This study used the convenient sampling method to determine the samples of the

study. This is a non-probability testing method where subjects are chosen based on their

potential and component in terms of electrolyte and/or citric acid content. Fresh

calamansi, tomatoes, and watermelon from the market was used since it is practical and

reasonably priced. Furthermore, calamansi, tomatoes, and watermelon was checked

thoroughly to ensure these are fresh.

Materials

The following materials were used in the experiment. To determine the voltage,

current, and electrical resistance, this study utilized a digital multimeter. To determine the

pH level, a pH paper was used. Furthermore, the following materials were used in the

experiment: test leads, short pieces of copper wire, aluminum foil, alligator clips.

In preparing and utilizing the fruit extracts and mixture, the following materials

were needed: container, beaker 1L, blender, 1kg calamansi, 1kg tomato, 3kg watermelon,

water, knife, and strainer.

Procedure

Step 1: Preparation of fruit extracts. 1000g of fresh calamansi fruits and 1000g of

fresh tomatoes that were bought from Toril Public Market were washed and sliced into 2

pieces using a knife. 3000g of watermelon was also bought from the same place. The

seeds of the calamansi were removed and the skin of the calamansi fruit were included.

The fruits were individually blended until smooth. For better quality, a strainer was
utilized to properly remove seeds from the calamansi fruit and to also help separate any

unwanted solid materials.

Step 2: From the individual 1000g of fruits, 800g of individual fruits extracts from

the blender were mixed with 200g of H2O. From the acquired extracts, 720ml of

calamansi, tomato, and watermelon extracts was strained and the extracts derived from

the 720ml were tested. The remaining fruit extracts and solid fruit parts were discarded.

The extracts were put in separate 1L beakers.

Step 3: The individual extracts were inserted or connected to 2 copper wires

wrapped with aluminum foil that were also clipped with alligator clips that were

connected to the digital multimeter via test leads to determine and measure their

individual voltage, current, and electrical resistance. To measure the pH levels of the fruit

extracts, pH paper was utilized. The pH level, electrolyte, voltage, and current of the

calamansi and tomato extracts was recorded 6 times with an interval of 60 minutes within

24 hours of making the extracts.

Data Analysis

To determine the electrical properties of calamansi (Citrus microcarpa), tomato

(Solanum lycopersicum), and watermelon (Citrullus lanatus) extracts in terms of: pH

level, voltage, current, and electrical resistance, Mean and standard deviation was used.

To determine the significant difference on the electrical properties of calamansi

(Citrus microcarpa), tomato (Solanum lycopersicum), and watermelon (Citrullus lanatus)

extracts in terms of: pH level, voltage, current, and electrical resistance, t-test was

utilized.
 Chapter 3

RESULT, ANALYSIS, AND DISCUSSION

This section presents the results and discussion of the data gathered and analyzed.

Conclusions and recommendations are also included here.

Results

Table 1. Electrical properties of fruit samples.

Properties Calamansi Tomato Watermelon

pH Level 5.00 7.00 8.00

Current (amp) 0.20 0.57 0.14

Voltage (V) 0.12 0.20 0.19

Resistance (Ω) 6.65 7.60 7.01

Table 1 presents the electrical properties of Calamansi, Tomato, and Watermelon. In

terms of pH level, all fruit samples increased by at least 2. This phenomenon occurred

because we mixed the extracts with water. This is supported by BBC Bitesize (n.d.) that
when an acidic solution is diluted with water the concentration of H+ ions decreases and

the pH of the solution increases towards 7. After adding water to Calamansi and Tomato

extracts, the pH levels increased. Likewise, with the Watermelon, the pH level increased

by adding water. This was also supported by AAT Bioquest (2022), when a basic solution

is diluted by adding water to it, the concentration of hydroxide ions decreases, and the pH

decreases, and as more water is added, the solution becomes incrementally less alkaline

and the pH keeps decreasing progressively towards 7.

In terms of current and voltage, although these fruit samples did contain electrical

properties, they did not reach the required amount of current and voltage to light up a

light bulb. The average current of Calamansi, Tomato, and Watermelon, measured within

6 hours, respectively, is 0.20, 0.57, and 0.14. However, according to Superior Lighting

(2018) the most common types of light bulb used in homes are 25, 40, 60, 75 and 100

watts. Furthermore, it was stated by product descriptions of light bulbs of Home Science

Tools (n.d.), we need at least 110-120 volts to light up a 20-watt bulb.

As for resistance, it has a high amount of resistance in every fruit sample, which

signifies that it has a high amount of force that counteracts the current. The higher the

resistance the lower the current, and vice versa. According to Hioki (n.d.) it is stated that

the greater the resistance, the lower the current, and conversely, the lower the resistance,

the greater the current.

Table 2. Significant differences in the electrical properties of fruit samples

Test Statisticsa,b

pH_Level Current (amp) Voltage (V) Resistance (Ω)

Chi-Square 17.000 3.322 3.144 .152

df 2 2 2 2

Asymp. Sig. .000 .190 .208 .927

a. Kruskal Wallis Test

b. Grouping Variable: Fruit

Note:

1. When 3 fruits were compared in terms of pH level, there was a significant

difference (P-value < .05). P-value = 0.00.

2. When 3 fruits were compared in terms of current, there was no significant

difference (P-value > .05). P-value = 0.190.

3. When 3 fruits were compared in terms of voltage, there was no significant

difference (P-value > .05). P-value = 0.208.

4. When 3 fruits were compared in terms of resistance, there was no significant

difference (P-value > .05). P-value = 0.927.

 Table 2. When the 3 fruits were compared according to their pH, there was a

significant difference. Which means, Calamansi, Tomato, and Watermelon have

significant differences in terms of pH level. This is because Calamansi and Tomatos are

acidic in nature, whereas Watermelon is a basic one. This is supported by Kerri (2022),

the pH of Calamansi ranges from 2.4 to 2.6. Also by Mateljan (2015), stating that the pH

of tomatoes is approaching the 4.9 end of the range (Mateljan, 2015). And lastly by Have

a Plant (2015), stating that watermelon or Citrullus lanatus is a basic fruit and has a pH

range of 5.18-5.60.

In regards with the voltage of these 3 fruits when compared, it turns out that there is

no significant difference. Which means, Calamansi, Tomato, and Watermelon have no

important difference regarding the amount of voltage they possess.

When these 3 fruit extracts were compared in terms of current, there was no

significant difference. Which means, their current are relatively close.

In terms of electrical resistance of these 3 fruit extracts, all of them have no

significant differences. This means that the Calamansi, Tomato, and Watermelon in this

study have lower currents. This is supported by Hioki (n.d.), stating that the greater the

resistance, the lower the current and conversely, the lower the resistance, the greater the

current.

Conclusion

The experiment was able to show that the Calamansi, Tomato, and Watermelon

extracts do contain electrical properties that have the ability to conduct electricity.
In terms of pH level, they had increased because of the added water. Calamansi, Tomato

and Watermelon extract respectively, are 5.0, 7.0, and 8.0. As for the voltage of

Calamansi, Tomato and Watermelon extracts, accordingly, are 0.20 V, 0.57 V, and 0.14

V. Next, the average current measured within 6 hours for Calamansi, Tomato, and

Watermelon extracts, respectively, are 0.20 amp, 0.57 amp, and 0.14 amp. Lastly,

Calamansi, Tomato, and Watermelon extracts have a high level of electrical resistance,

and accordingly, are 6.65 ohm, 7.60 ohm, and 7.01 ohm.

For the significant difference between the electrical properties of Calamansi,

Tomato, and Watermelon, it was found out that there was a significant difference in terms

of pH level by P-value = 0.00. However, in terms of current, voltage, and electrical

resistance, there is no significant difference between them. Respectively, the results were

P-value = 0.190, P-value = 0.208, and P-value = 0.927.

Recommendations

The following recommendations are made in consideration of the results and

conclusions of the study. Based of the findings of this study, since we mixed the extracts

with water the pH level of the extracts increased and the other electrical properties such a

current and voltage was low, we recommend to instead utilize water mixed with either

salt or chlorine to gain more electrolyte and increase the amount of current and voltage of

the mixture without increasing the pH levels and/or electrical resistance of the extracts.

Furthermore, the utilization of a bigger amount of Calamansi, Tomato, and Watermelon

extracts is recommended.
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 APPENDICES

Appendix 1 - Preparation of extracts

Calamansi

Tomato

Watermelon

Appendix 2 – pH paper test

Calamansi (yellow green) pH Level - 5 Tomato (green) pH Level - 7

Watermelon (teal/light blue) pH Level - 8

Appendix 3 – Measuring of current, voltage, and electrical resistance

 Calamansi

Tomato Watermelon

Tomato Watermelon

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