Search

A procedure is developed for producing basic electronic components utilizing materials sourced from discarded orange, grapefruit, lemon, apple, banana, potato, and carrot peels. Initially, these materials undergo dehydration, followed by a meticulous pulverization process to obtain fine powder. Natural adhesives like water, honey, sugar, starch, and gelatin are employed to interconnect the materials. Formed substrates are characterized using Scanning Electron Microscopy, Energy Dispersive X‐ray Spectroscopy, and an optical profilometer. Furthermore, the relative permittivity of the materials is determined. Three distinct types of substrates, derived from the aforementioned peels, are crafted in varying dimensions. Substrates measuring 4 cm × 2.5 cm host interdigital capacitive sensors, whereas larger 6 cm × 3.5 cm substrates accommodate inductor‐capacitor (LC) sensors. Each of the six samples undergoes individual dry testing, while LC sensors are additionally tested with the post‐application of artificial saliva and mouthwash liquids. The sensor's characterization involves measurement of impedance and phase angle for all samples. Capacitance is additionally measured for capacitors, and inductance for LC circuits. These assessments are carried out within the frequency range spanning from 1 MHz to 400 MHz. The objective is the development of fully functional electronic components, derived from discarded edible items, fostering sustainable practices, and finding applications in biomedicine. [ABSTRACT FROM AUTHOR]