I.

REVIEW OF RELATED LITERATURE

With our modernized technology, electricity is heaving an important role in our daily lives.

Electricity powered computers, stoves, heaters, etc., it can easily be concluded that difficulty in

performing everyday tasks can arise if this energy is gone for good. Due to the fact that the

demand for electricity is getting higher, we must avoid heightening the damage towards our

environment by using this energy efficiently through acquiring it from the cleanest sources at

hand. However, despite its advantages, most mechanisms for generating electricity caused

problems such as greenhouse gases, pollution and acid rain.

In this current paper, the productivity of sea grapes (Caulerpa lentillefa) as a main component

of a microbial fuel cell is investigated. It is hypothesized that the mixture containing the sea

grape will release a higher electric voltage compared to the simple gelatin combined yeast

without the sea grapes. The following literature reviews attempt to demonstrate and support the

hypothesis.

Caulerpa Lentillifera

According to an article in Plant Resources of South-East Asia No. 15 (1): Cryptogams:

Algae Caulerpa Lentillifera or also known as Caulerpa kilneri J. Agardh is mainly accessible

in Indonesia, Philippines, Thailand, Vietnam and Japan. It is also distributed in tropical areas like

Kenya, Madagascar, Mauritius, Mozambique, Somalia, South Africa, Tanzania and Papua New

Guinea. Commonly known as Sea grapes, Green Caviar, Lelato, Ararusip, Lato and Umi-budo, it

grows in warm, shallow lagoons around the world. They grow in coral rubbles and rocks.

Additionally, based on domestic Japanese news sources, the methane gas that results from this

process is used as fuel for a gas engine that produces electricity.

 According to the University of Queensland in Australia partnered with Fosters Brewing to

create a prototype MFC to consume the organic waste produced in the brewing process.

Although the power generated was small, it is helpful as organic waste byproducts are frequent

in the food (like sea grapes) and beverage industry.

According to a study entitled as Fuel from Seaweed by Michelle Stanley, seaweeds contain

two sugars named Mannitol and Laminaran.

Microbial fuel cells

According to the Pennsylvania State University, Microbial fuel cells (MFCs) serve as a new

method for renewable energy recovery: the immediate change from organic matter into

electricity using bacteria. It has been known throughout the world that bacteria can be used to

generate electricity. Unfortunately, costly and harmful chemicals were needed to move electrons

from the bacteria to the electrode and purified chemicals that are needed for the bacteria to grow

on. At present, we can now create electricity using biodegradable material and that it is no longer

necessary to add special chemicals considering we use the bacteria that is already present in the

matter.

According to the Laboratory of Microbial Ecology and Technology Ghent University,

Microbial fuel cells (MFCs) are devices that use bacteria as the catalysts to oxidize organic and

inorganic matter and create current (1-5). Electrons are generated by the bacteria from these

substrates are transferred to the anode (negative terminal) and flow to the cathode (positive

terminal) linked by a conductive material containing a resistor, or operated under a load.

 Microbial fuel cells work when bacteria are placed in the anode chamber that is free of

oxygen, they attach to an electrode. Due to the fact that they do not have oxygen, they must

transfer the electrons that they obtain from consumption (oxidation) of their food somewhere

else than to oxygen-- they transfer them to the electrode. In a MFC, these electrons therefore go

to the anode, while the counter electrode (the cathode) is exposed to oxygen. At the cathode the

electrons, oxygen and protons combine to form only water. The two electrodes are at different

potentials (about 0.5 V), creating a bio-batter (if the system is not refilled) or a fuel cell (if we

constantly put in new food or "fuel" for the bacteria).

Yeast

Regarding the yeast, according to Tracy (1932), in his project entitled as the Lethal Effect of

Alternating Current on Yeast Cells, his research discovered that Fritz (1929) acquired a decided

killing effect upon yeast with a 220 volt, 50 cycle, current. In this project, platinum and silver

electrodes were used. He believed the silver salts and free chlorine generated by electrolytic

action were responsible, because at 3,000,000 cycles, where electrolysis is negligible, there was

little killing effect. Devereaux (1929) and later Gelpi and Devereaux (1930) found that the

electropure process reduced the numbers of B. Anthracis spores in milk to a much greater extent

than did the holding method. Tracy (1931) then reported that yeast suspended in fruit juice could

be killed by the electropure process within sixty seconds at temperatures 20 to 3C. below their

thermal death point. Semichon (1931) sterilized fruit juices by the "Matzka" process. The liquid

flowed between silver and aluminum electrodes in a thin film and reached 550 to 65C. during

the period of exposure. Matzka believes the self-induced electrical current generated from

contact of the juice and metals is, among other factors, responsible for the killing effect.
 Gelatin

Gelatin is a soluble protein compound acquired by partial hydrolysis of collagen, the main

fibrous protein constituent in bones, cartilages and skins; therefore, the source, age of the animal,

and type of collagen, are all intrinsic factors influencing the properties of the gelatins (Johnston

Banks- 1990). Correspondingly, gelatin or hydrolyzed collagen materials could be hardened by

reaction with chemically modified polysaccharides, such as dialdehyde starch (Langmaier,

Mokrejs, Kolomaznik, & Mladek, 2008) or dextran dialdehydes (Schacht et al., 1993).

According to the United States Department of Agriculture, gelatin contains 13.49 grams of

sugar for every 100 grams.

All of these results combined confirm the hypothesis that the sea grape mixed with yeast and

gelatin will add more substrates than the yeasts generation of electrons may contribute more

amount of electricity (voltage) compared to the one produced by just ordinary gelatin combined

with yeast. The results indicate that this can happen providing that according to the University of

Queensland in Australia partnered with Fosters Brewing, it can generate power through its

organic waste byproduct. These wastes can be beneficial through MFCs, a new method of

changing organic matter into electricity using bacteria (according to the Pennsylvania State

University). Additionally, seaweeds contain two sugars named Mannitol and Laminaran

(Michelle Stanley) and gelatin contains 13.49 grams of sugar for every 100 grams according to

the USDA. The yeast will then metabolize the sugar in the mixture and generate electrons.