Pansit pansitan as wet cell

Testing the Combination of Pansit pansitan (Peperomia pellucida) and Vinegar as Potential Wet Cell Pansit-pansitan is an erect, branched, annual herb, shallow rooted, reaching up to 40 centimeters high, with very succulent stems. Stems are round, often about 5 millimeters thick. Leaves are alternate, heart-shaped and turgid, as transparent and smooth as candle wax. Spikes are green, erect, very slender, 1 to 6 centimeters long. Tiny dot-like flowers scattered along solitary and leaf-opposed stalk (spike); naked; maturing gradually from the base to the tip; turning brown when ripe. Components and Potential Study yielded 5 new bioactive compounds: two secolignans, two tetrahydrofuran lignans, and one highly methoxylated dihydronaphthalenone.
• Proximate analysis of leaves yielded a high ash content, a higher crude fiber content, and a still higher carbohydrate content. Mineral analysis showed low manganese, iron, zinc and copper, with high sodium content. Phytochemical screening yielded alkaloids, cardenolides, saponins and tannins.
• An ether soluble fraction of the whole plant yielded 4,7-dimethoxy-5-(2-propenyl)-1, 3-benzodioxole or apiol, in a liquid state, 2,4,5,-trimethoxy styrene, mp 138°, and three phytosterols, campesterol, stigmasterol and β-sitosterol.
• Study of essential oil showed the main components to be dillapiole (39.7%) and trans-caryophyllene (10.7%). Dillapiole is an organic chemical compound and essential oil commonly extracted from dill weed, though it can be found in a variety of other plants such as fennel root. This compound is closely related to apiole, having amethoxy group positioned differently on the benzene ring. Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleanser) are still promoted today.
Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of months or a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e.,bacterial culture) to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days. With those fast processes, commercial vinegar contains residual alcohol.
Components and Potential The ingredient in vinegar that gives the characteristic taste and odor is ethanoic acid (acetic acid). This is an organic compound with the formula

CH3.COOH . Vinegar is an organic type of electrolyte.

Electrolyte is a compound when dissolved in a solvent, ionizes. The ions dissociate and if created high proportion, the electrolytic property is high and if most are not dissociating, it is weak. It is common for compound of ionic bond Wet cell is a type of battery which utilizes liquid electrolyte such as lead and sulphuric acid for commercially used. Its name varies as flooded cell as the liquid covers the inner parts and vented cell, as gases escape to the air when produced. It can easily build with the use of common laboratory supplies for demonstration of electrochemical cell function. It can be rechargeable and non-rechargeable when made. The device is still used as automobile batteries and industry for interruption of power

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