研究益生菌酸奶发电用电解质介质

Joshua Hahn, Ye-Lee Jung
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摘要

理由:能源生产在各个方面的重要性怎么强调都不为过。尽管传统的发电主要集中在高压源,如水力发电和核电,但低功率的电力获取源也是必不可少的,特别是在数字技术时代。电池作为电子设备的一个组成部分已经发展了几十年。数字技术的出现使我们需要低功耗的能源。电解质电池由水溶液中的一对金属电极组成,当电路形成时,它有助于电子通过介质转移。人们已经尝试过为这些低功耗的世代提供新的电力,甚至使用土豆、苹果和泥土。方法:采用金属对不锈钢和卷曲镁电极对酸奶作为电解介质进行研究。一个四通道数据采集系统记录了电化学电池的发电波形,这些波形改变了被检测的变量,如温度、浓度、pH值、搅拌功率、串联连接和整体浓度。结果:研究证实,一对缠绕的镁和不锈钢电极产生的电势最高,在测试的金属对中高出25%,而乔巴尼牌酸奶是最好的电解质,发电高出10%。温度、浓度、pH、搅拌功率等变量均与发电量呈高度线性相关。与4个电芯的串联组合研究证明了产生高达7.8V高压的可行性。结论:全酸奶与不锈钢线圈电极配合使用时,电势最高。该研究证明了益生菌酸奶电解质的优越性,这可能需要进一步详细阐述机制。
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INVESTIGATING THE ELECTROLYTE MEDIUM FOR ELECTRIC GENERATION USING PROBIOTIC YOGURTS
Rationale: The importance of energy generation cannot be emphasized enough in every aspect. Even though the traditional electrical generation has been mainly focused on high voltage sources such as hydroelectric and nuclear power, the low-power sources of electrical acquisition are also essential, particularly in the era of digital technology. Batteries have been advanced as an integral component of electric devices for decades.   The advent of digital technology leads us to the necessity of low-power energy sources. Electrolyte batteries consist of a pair of metal electrodes in an aqueous solution that facilitates electron transfer through the medium when a circuit is formed.   New ideas for these low-power electrical generations have been tried around, even using potatoes, apples, and mud. Methods: This study investigated yogurt as the electrolyte medium using a metal pair of stainless steel and coiled magnesium electrode. A four-channel data acquisition system recorded the electric generation waveforms from the electrochemical battery cells changing the variables as examined, such as temperature, concentration, pH, stirring power, serial connection, and whole concentration.  Results: The study confirmed that the pair of coiled Mg and stainless-steel electrodes produced the highest electrical potential, 25% higher among the metal pairs tested, while Chobani brand yogurt was the best electrolyte, 10% higher for electricity generation.    The variables of temperature, concentration, pH, and stirring power were all highly linearly related to electricity generation.   Serial combination with the 4 battery cell study demonstrated the feasibility of high voltage generation up to 7.8V. Conclusions: The highest electrical potential was acquired when used the whole yogurt of Chobani with stainless steel and coiled-type electrodes.   The study demonstrated the superiority of probiotic yogurt electrolytes, which might need to elaborate for further detailed mechanisms. 
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