Food Chemistry (AFS1001) School of Applied Science Tutorial

Tutorial 1
Topic 1: Food Systems & Topic 2: Water

Objectives of this tutorial:

• To highlight the techniques in answering questions.
• To expose students to questions related to Food Systems and Water topics.

Instructions:
Complete all the questions during tutorial session.

1. State the major component(s) of the following foods:

(a) Beef
(b) Noodles
(c) Cheddar cheese
(d) Soft drink

2. Define the following terms:

(a) Bound water
(b) Vapour pressure
(c) Boiling point

3. Calculate the amount of energy required to convert 5 g of ice at -10°C to vapour

at 100°C. (5 marks)
Specific heat of ice = 0.5 calories / g /°C
Specific heat of water = 1 calories / g /°C
Latent heat of fusion of water = 80 calories / g
Latent heat of vaporization of water = 540 calories / g

4. Calculate the amount of energy required to convert 10 g of water at 0°C to water

at 85°C. (5 marks)
Specific heat of ice = 0.5 calories / g /°C
Specific heat of water = 1 calories / g /°C
Latent heat of fusion of water = 80 calories / g
Latent heat of vaporization of water = 540 calories / g

Diploma in FSN/BCS (AY17-18) 1

Food Chemistry (AFS1001) School of Applied Science Tutorial

5. Two unknown liquids, A and B, were found in the lab. A number of tests were
conducted on the liquids and the following data was recorded.

Liquid Vapour pressure (mmHg) Boiling point (°C)

A 30.2 89
B 23.8 100

Explain why Liquid A and B have different boiling points.

(10 marks)

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Challenge yourself:

6. Jane has noticed a difference between the cooking time of hard boiled eggs in
Singapore and Genting Highlands (Note: Genting Highlands is at 1740 m above sea
level. Assume Singapore to be at 0 m above sea level. Atmospheric pressure at sea level is
760 mmHg).

(a) Describe how high altitudes and changes in atmospheric pressure will affect
the boiling temperature of water. (6 marks)

(b) Speculate, with reason, whether the hard boiled eggs will take a longer or
shorter time to cook in Singapore. (2 marks)

7. A pot of barley water is being cooked. Explain how the addition of barley AND
sugar will affect the boiling point and cooking time of the barley water.
(10 marks)

Diploma in FSN/BCS (AY17-18) 2