ACTIVITY 6.

1 PAGE 61 (PRACTICAL BOOK)

DISTILLED WATER, A PEANUT, PLASTICINE AND
COTTON WOOL
MATERIALS
APPARATUS
A BOILING TUBE, A THERMOMETER, A RETORT
STAND, A PIN, A MEASURING CYLINDER, A
BUNSEN BURNER AND AN ELECTRONIC SCALE
YOU ARE GIVEN :
DESIGN AN EXPERIMENT TO DETERMINING THE
ENERGY VALUE IN FOOD SAMPLES
BACKGROUND

WHEN FOOD IS BURNED, IT REALEASE
MOST OF ITS ENERGY IN THE FORM OF
HEAT, WITH SOME LIGHT GIVEN OUT. BY
MEASURING THIS HEAT ENERGY
RELEASED, WE CAN CALCULATE AND
APPROXIMATE ESTIMATE THE ENERGY
VALUE OF FOOD IN THE LABORATORY
PROBLEM STATEMENT
HYPOTHESIS
WHAT IS THE ENERGY VALUE OF DIFFERENT
FOOD SAMPLES?
THE ENERGY VALUE OF DIFFERENT
FOOD SAMPLES ARE DIFFERENT
VARIABLES
MANIPULATED
RESPONDING
FIXED
FOOD SAMPLES
THE RISE IN TEMPERATURE OF
WATER / ENERGY VALUE
MASS OF DISTILLED WATER
TECHNIQUE
MEASURING THE RISE IN TEMPERATURE OF
WATER USING THERMOMETER AND
CALCULATING AMOUNT OF ENERGY USING
FORMULA :
4.2 (Jg
-1

O
C
-1
) x MASS OF WATER (g) x
INCREASING IN TEMPERATURE(
O
C)

MASS OF FOOD SAMPLE (g) x 1000
ENERGY
VALUE
= (Kj g
-1
)

PROCEDURE
1. WEIGHT THE PEANUT AND RECORD ITS WEIGHT.
2. FILL A BOILING TUBE WITH 20ml OF DISTILLED WATER.
3. CLAMP THE BOILINGTUBE TO THE RETORT STAND.
4. RECORD THE INITIAL TEMPERATURE OF THE WATER IN THE BOILING
TUBE.
5. SPIKE THE PEANUT FIRMLY AT THE END OF THE PIN WHICH IS
MOUNTED O SOME PLASTICINE.
6. IGNITE THE PEANUT BY HOLDING IT IN THE FLAME OF A BUNSEN
BURNER. THEN IMMMEDIATELY PLACE IT BENEATH THE BOILING
TUBE TO HEAT THE WATER.
7. STIR THE WATER GENTLY WITH THE THERMOMETER.
8. RECORD THE FINAL TEMPERATURE, THAT IS, THE HIGHEST
TEMPERATURE REACHED AS SOON AS THE PEANUT STOPPED
BURNING.
9. CALCULATE THE ENERGY VALUE OF PEANUT USING THE FORMULA.
10.REPEAT STEPS 1-9 USING CASHEWNUT.
RESULTS
FOOD SAMPLES PEANUT CASHEWNUT
MASS
MASS OF WATER
INITIAL TEMPERATURE OF
WATER
FINAL TEMPERATURE OF
WATER
INCREASING IN
TEMPERATURE
HEAT PRODUCED BY 1 g OF
BURNING FOOD SAMPLES

DISCUSSION
1. WHAT FORM OF ENERGY IS RELEASED
WHEN THE FOOD SAMPLE BURNS?
2. IS ALL THE ENERGY RELEASED BY THE
FOOD SAMPLE USED TO HEAT THE WATER?
WHY?
3. WHAT IS THE RELATIONSHIP BETWEEN THE
RISE IN TEMPERATURE WITH ENERGY VALUE
CONTENT IN THE FOOD SAMPLE?
4. WHICH FOOD SAMPLE HAS HIGHER ENERGY
VALUE? WHY?
CONCLUSION
*REFER TO HYPOTHESIS