POTENTIAL OF CALAMANSI (Citrus microcarpa) PEELINGS EXTRACT AND

PULVERIZE CHARCOAL AS SOURCE OF ENERGY

A Research Proposal
Presented to the Faculty, Special Science Class
Buenavista National High School
Buenavista Guimaras

In Partial Fulfillment
Of the Requirements for Completion
In Junior High School

Vincent Emilio L. Chan

March 22, 2016

POTENTIAL OF CALAMANSI PEELED (Citrus microcarpa) EXTRACT AND

PULVERIZE CHARCOAL AS ALTERNATIVE DRY CELL
Vincent Emilio L. Chan

Chapter 1
Introduction
Chapter One is divided into five parts: (1) Background of the Study, (2)
Statement of the Objectives and Hypothesis, (3) Significance of the Study, (4) definition
of Terms and (5) Delimitations of the Study
Part One, Background of the Study, gives a general explanation about the
research problem and the rationale why the study is being conducted
Part Two, Research objectives and Hypothesis shows the goal of the study
and specific problems to be known with hypothesis to be experimented
Part Three, Significance of the Study, presents the application of the
gathered knowledge which can be advantageous to the different associations and
can improve the results of the study
Part Four, Definition of Terms, contains the proper definitions of keyword
present in the study
Part Five, Delimitations of the Study, distinguishes the scope and
limitations encountered along the study
Background of the Study

Energy is basic needs in our daily life. It is use in our things like gadgets
and equipments that need energy in order to run. Now, in our community we use a
lot of energy and sometimes we waste a lot of it. The researcher wants to find a
solution on how to find a source of energy from a certain material that is cheaper
and more efficient.
The calamansi fruit is a smooth and slightly spiny plant, growing to a
height of 3 to 5 meters. The fruit is yellow when ripe, and thin-skinned. The skin or
peel is green to yellowish green or yellow, loosely adhering to the flesh
(Stuartxchange, 2013). Clamansi fruit is rich in phosphorous, calcium, iron and
vitamin C and has a very sour taste. (Barth Fruit, 2008). Volatile acompounds in the
peel of calamansi (Citrus microcarpa) from Malaysia, the Philippines and Vietnam
were extracted with dichloromethane and hexane. Seventy-nine compounds
representing >98% of the volatiles were identified. Across the three geographical
sources, a relatively small proportion of potent oxygenated compounds was
significantly different, exemplified by the highest amount of methyl Nmethylanthranilate in Malaysian calamansi peel. Principal component analysis and
canonical discriminant analysis were applied to interpret the complex volatile compounds in the
calamansi peel extracts (M.W. Cheong, et al. (2012).
According to Felicidad and Annabelle (1993), citrus is chiefly utilized for its
pulp and juice but the rind, pressed pulp, covering each individual segment of the
edible portion. It is therefore, important to produce them locally in order to offset
the cost of importation and to provide a means of utilizing products which could
otherwise be disposed of as waste.

Charcoal is a substance obtained by partial burning or carbonization of

organic material. It is largely pure carbon. The entry of air during the carbonization
process is controlled so that the organic material does not turn to ash, as in a
conventional fire, but decomposes to form charcoal (Columbia Encyclopedia, 2016).
It is a blackish material that came from the volatile constituents from plant matter
(such as wood) or animal matter (such as bone). Currently, charcoal is used for
cooking (such as outdoor grilling) and some industrial processes (New World
Encyclopedia, 2013). The process leaves black lumps and powder, about 25% of the
original weight. When ignited, the carbon in charcoal combines with oxygen and
forms carbon dioxide, carbon monoxide, water, other gases, and significant
quantities of energy (Amazing Ribs, 2016).
In an article of Gma Network News, a power outage lasting as long as 13
hours may affect parts of the world famous Boracay Island along with the three
provinces in western Visayas on April 19, 2015 (gmanetwork, 2015). Because of
these facts the researcher lead to the idea in studying the components both
physical and chemical of calamansi (Citrus microcarpa) peelings extract and
charcoal to generate energy that can help unexpected events.

Research Objectives
There is information regarding the peeling of dalandan fruit (Citrus
microcarpa) and charcoal as a source of energy but there is a little information on
the potential of charcoal that could generate energy
General Objective:
To attain efficiency on energy saving and to find an alternative
substitute for a typical battery in cheaper, affordable, and easy way.
To produce something new and original to the eyes of the masses and a
product thats so new that they would find it useful and helpful in their everyday
lives.
Specific Objective:
To determine the potential of calamansi peelings extract and charcoal
to generate energy in the product of dry cell.
Hypothesis
Based on the preceding problems, the hypothesis states that there is no
significant effects between the different amounts of calamansi peeling extracts and
pulverize charcoal when used as materials to generate energy

Significance of the Study

The result of this study will be beneficial to the following:
Students- this study would benefit the students for they would gain some
knowledge and thoughts on which they can share to others or may give them ideas
to try other things that may have wonder them. It can refresh their minds and they
can find new things around.
Teachers- this study would benefit the teachers for they may learn and
understand the things that bother them and they can share the ideas they learn to
their fellow students that can motivate them to explore new many things.
Battery Producers- this study would benefit the battery makers for they
will have new ideas, great and affordable products that will motivate the buyers to
buy wisely because of its cheap and affordable price.
Future Researchers- this study could benefit the future researchers for
they can gain some new ideas or they can form out of something from the study
that will motivate them to use and apply it to their own study. For them to
encourage other researchers who have difficulties in their studies and to gain new
things and tactics for their study.
Government- this study would benefit the government for they can gain
knowledge and the government could share and spread on what they have learned

on the studies and the people will be aware on buying cheap and affordable
materials.

Definition of Terms
The following terms given are defined conceptually and operationally for
better understanding:
Calamansi- is a smooth and slightly spiny plant, growing to a height of 3 to
5 meters. Leaflets are elliptic to oblong-elliptic, 4 to 8 centimeters long. Petioles are
very narrowly or scarcely winged, about 1 centimeter long. Flowers are axillary,
solitary, rarely in pairs, white, and short-stalked. Fruit is yellow when ripe, nearly
spherical, 2 to 3.5 centimeters diameter, 6- to 7-celled, and thin-skinned. The skin
or peel is green to yellowish green or yellow, loosely adhering to the flesh. The flesh
contains a few light orange seeds (Stuartxchange, 2013).
In this study, calamansi peelings are boiled and the extract is used as a
solvent instead of water in boiling the charcoal.
Charcoal- a dark or black porous carbon prepared from vegetable or
animal substances (as from wood by charring in a kiln from which air is excluded) or
a piece or pencil of fine charcoal used in drawing (Merriam-Webster, 1828).
In this study, the charcoal is pulverize and boiled from the calamansi
peeling extract

Extract- is a product (as a juice or concentrate) that is obtained by the

process of extraction (Merriam-Webster, 1828).
In this study, the extract of the calamansi peeling was used in boiling the
charcoal
Energy- is the capacity for action and performing work; also define as a
usable power (as heat and electricity) or the resources for producing such power
(Merriam-Webster, 1828).
In this study, we came the idea of developing energy by using charcoal
and calamansi peeling extract
Pulverize- define as to reduce (as by crashing or grinding) or be reduced
into very small pieces; also to destroy or by smashing into fragments (MerriamWebster, 1828).
In this study, the method use in turning the charcoal to very fine object
Peeling- to remove (the skin, rind, outer covering, etc) of (a fruit, egg, etc)
(Idioms dictionary, 2002).
In this study, the calamansi peelings were use as the source of the
boiling solvent of the pulverize charcoal

Scope and Limitation of the Study

The main purpose of the study is to determine the potential of calamansi
peeling extract and charcoal as an alternative source of energy.
The research study will be conducted at the researchers house, Old
Poblacion, Buenavista, Guimaras.
This study will utilize the use of Complete Randomized Design (CRD)
where twelve batteries will be arranged by three in a row of four that serves as
replicates of the treatments.
This study focuses on the difference between the varying amount of
calamansi peeling extract and the constant amount of pulverize charcoal and the
study is limited only to the peelings of the calamansi fruit, no other parts are
involve.
This experimental research will have three variables: the dependent, the
independent, and the controlled variable. The independent variable includes the
different amount of pulverized charcoal boiled on the calamansi peeling (Citrus

microcarpa) fruit extract, the dependent variable in the study results on the
material applied on the product, and the controlled variable is the artificial battery.

CHAPTER 2
REVIEW OF RELATED LITERATURE\ RELATED STUDIES\ CONCEPTUAL FRAMEWORK

This chapter deals with the review of literature related to the study. It is
divided into seven parts: (1) Calamansi Fruit, (2) Origin and Distribution of
Calamansi Fruit, (3) Charcoal, (4) Dry Cell, (5) Related Studies, (6) Conceptual
Framework, and (7) Summary.

Part One, Calamansi Fruit

Part Two, Origin and Distribution of Calamansi Fruit
Part Three, Charcoal
Part Four, Dry Cell

Part Five, Related Studies

Part Six, Conceptual Framework
Part Seven, Summary

Calamansi Fruit
Scientific Name: Citrofortunella microcarpa
Family: Rutaceae
Common Names:

Philippine Lemon (eng.)

Calamondin Orange (eng.)
Kalamansi (tag.)
Kalamondin (tag.)
Calamonding (P. Bis.)
Calamunding (Pamp.)
The calamansi (Citrus madurencis) is considered as one of the major fruit

crops in the Philippines, which is indigenous to the country and like its relatives,
such as the mandarin, pomelo and sweet orange, the calamansi is rich in
phosphorous, calcium, iron and Vitamin C or ascorbic acid. It is the most popular
and most commonly used citrus fruit in the country (AMAD, 1898). Citrofortunella

microcarpa, the calamondin or calamansi, is a fruit tree in the family Rutaceae

native Asia. Other English language common names include calamonding,
calamandarin, golden lime, Panama orange, Chinese orange, acid orange.
Calamondin is an acid fruit originating in China, which was introduced as an "acid
orange" about 1900. But indeed, the fruit is edible. The fruit is small and orange,
about 1" in diameter, and resembles a small tangerine. The peel is thin and smooth,
yellow to yellow-orange and easily separable and the flesh is orange, juicy and acid.
Calamondins are widely grown as an ornamental tree. One calamondin is about 12
calories, with a very small trace of fat. It contains approximately 1.2 g fiber, 37 mg
potassium, 7.3 mg vitamin C, 57.4 mg IU vitamin A, 8.4 mg calcium, and 15.5 g
water and 3.1 g carbohydrates. Calamondins are thin skinned and do not keep long
(Sastry Bapanna, 2013).
Calamansi is a popular citrofotunella; this means it is an intergenetic hybrid
between the genes of a citrus and Kumquat. Calamondins are thin skinned and do
not keep long. Choose firm, yellow to yellow-orange fruit. Calamansi is known by
various names throughout the globe the most popular ones being calamonding,
calamondin orange, calamansi, calamandarin, golden lime, kalamunding, kalamansi,
Philippine lime, Panama orange, Chinese orange, musk orange and acid orange.
Calamansi is widely cultivated in different parts of the world such as Philippines,
Malaysia, Indonesia and Southern China. This fruit is available throughout the year
in Philippines and is mostly found in unripen green state and it is easy to cultivate.
This plant grows well in cool and elevated areas and in sandy soils rich in organic
matter. Waterlogged areas are not suitable for cultivation because calamansi plants
cannot tolerate too much moisture and the juice of the calamondin can be used like
lemon or lime to make refreshing beverages, to flavor fish, to make cakes,

marmalades, pies, preserves, sauces and to use in soups and teas. (Fruitsinfo,
2016).
Flowers are axillary, solitary, rarely in pairs, white, and short-stalked. Fruit is
yellow when ripe, nearly spherical, 2 to 3.5 centimeters diameter, 6- to 7-celled, and
thin-skinned. The skin or peel is green to yellowish green or yellow, loosely adhering
to the flesh. The flesh contains a few light orange seeds. The leaves yields volatile
oil from 0.9 to 1.06% together with the rind yielding of aldehydes; sesquiterpenes;
beta-pinene; linalool; linelyl acetate; tannin; glucoside; cyanogenetic substances.
The parts used are skin, leaves, fruit and roots (Stuartxchange, 2013).

Growth and Distribution of Calamansi Fruit

Calamondin is an acid fruit originating in China, which was introduced
as an "acid orange" about 1900. It is often considered an ornamental citrus
tree and a small branch of calamondins is often put in shipped citrus
packages for contrast and ornamentation. The calamondin fruit takes nearly
a year to ripen. Mature fruit can be produced year round but are most
abundant from November to June (Fruitsinfo, 2016)