Bioelectricity: a new approach to provide the electrical power from vegetative and fruits at off-grid region

K. A. Khan, Lovelu Hassan, A. K.M. Obaydullah, S. M. Azharul Islam, M. A. Mamun, Tanjila Akter, Mehedi Hasan, Md Shamsul Alam, M. Ibrahim, M. Mizanur Rahman, M. Shahjahan

Resultado de la investigación: Articlerevisión exhaustiva

20 Citas (Scopus)

Resumen

In this research, we studied the performance of different vegetative and fruits electrochemical cells namely PKL, Aloe Vera, Tomato and Lemon juice electrochemical cells with load condition for 2:1 Zn/Cu based electrodes. It was also studied the variation of Load Voltage (VL), Load Current (IL), and Load Power (PL), with the variation of time for PKL, Aloe Vera, Tomato and Lemon juice electrochemical Cells. Among those cells the PKL electrochemical Cell was more efficient than the other three types of Cells regarding the load Current (IL), Load Voltage (VL), and Load Power (PL). However, we investigated the performance of different types of Cells without load condition for 1:1 Zn/Cu based electrodes. Moreover, the variation of open circuit voltage (Voc), short circuit current (Isc) and maximum power (Pmax) with the variation of time for those cells were explored. The discharge characteristic of the PKL electrochemical cell was more effective than the other three electrochemical Cells as the Open circuit voltage (Voc), Short circuit current (Isc) and Maximum Power (Pmax) are more stable and steady in comparison with others. Heat treatment temperature was a new approach by which we can enhance the performance of these electrochemical cells. Most of the results have been tabulated and graphically discussed.

Idioma originalEnglish (US)
Páginas (desde-hasta)1-12
Número de páginas12
PublicaciónMicrosystem Technologies
DOI
EstadoAccepted/In press - feb. 23 2018
Publicado de forma externa

ASJC Scopus subject areas

  • Electronic, Optical and Magnetic Materials
  • Condensed Matter Physics
  • Hardware and Architecture
  • Electrical and Electronic Engineering

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