Energy value in food samples......

EXPERIMENT 6.1

AIM
To determine the energy value in food samples.

PROBLEM STATEMENT
What is the energy value of different food samples?

HYPOTHESIS
The energy values of different food samples are different.

VARIABLES
Manipulated variable: food samples Constant variable : volume of water Responding variable: energy value of food samples

MATERIALS
Distilled water, food sample (groundnut, green bean, flour) and plasticine.

APPARATUS
A thermometer, a boiling tube, a retort stand and clamp, a pin, an electronic balance, wind shield and a Bunsen burner

TECHNIQUE
Calorimetry- measuring of the amount of heat released in its combustion.

PROCEDURE
1. 10ml of water (mass=10 g) is poured into a boiling tube and the boiling tube is clamped to the retort stand in an upright position. 2. a small piece of food is weighed and recorded. 3. the initial temperature of the water in the boiling tube is recorded.

 4. the food is fixed at the end of the mounted pin. 5. the food is burned using the Bunsen burner. 6. as soon as the food burns, hold it about 1cm below the boiling tube.

 7. the water in the boiling tube is stirred with a thermometer and the temperature rise is recorded when the food stops burning. 8. the boiling tube is emptied and refilled with another 10ml of water.

 9. repeat steps 1 8 using a different food sample each time. 10. the energy value of food is calculated with the following formula: Energy value= mass of water (g) x temperature rise (oC) x 4.2J/goC mass of food (g)

Types of foods measurement Mass/g Initial temperature/oC groundnut 0.33 29 green bean 0.1 29 flour 5 29

Final temperature/oC Change in temperature/oC Energy value (J/g)

44 15 1909

31 2 840

45 16 134.4

CONCLUSION
Experimental results show that groundnut, green bean and flour have different food values. Decision: hypothesis is accepted