Student Name: ____________________________________________________________

CHEMISTRY 2017
Unit 4
Key Topic Test 6 – Energy content of food

Recommended writing time*: 50 minutes

Total number of marks available: 50 marks

QUESTION BOOK

* The recommended writing time is a guide to the time students should take to complete this
test. Teachers may wish to alter this time and can do so at their own discretion.
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Conditions and restrictions

 Students are permitted to bring into the room for this test: pens, pencils, highlighters,
erasers, sharpeners and rulers. The Chemistry Data Book may be used.
 Students are NOT permitted to bring into the room for this test: blank sheets of paper
and/or white out liquid/tape.
 A scientific calculator is permitted in this test.

Materials supplied
 Question and answer book of 11 pages.

Instructions
 Print your name in the space provided on the top of the front page.
 All written responses must be in English.

Students are NOT permitted to bring mobile phones and/or any other unauthorised
electronic communication devices into the room for this test.
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SECTION A – Multiple-choice questions

Instructions for Section A

Answer all questions.
Choose the response that is correct for the question.
A correct answer scores 1, an incorrect answer scores 0.
Marks are not deducted for incorrect answers.
If more than one answer is completed for any question, no mark will be given.

Question 1
The specific heat capacity of water is relatively
A. low due to the hydrogen bonds between water molecules.
B. high due to the hydrogen bonds between water molecules.
C. low as water has a low melting point compared to metals and ionic solids.
D. high as the dispersion forces in water are strong.

Question 2
1540 Joule of energy is passed into a beaker containing 70 g of olive oil. The temperature rises by
10 oC. The specific heat capacity of olive oil is, in J g-1 oC-1,
A. 0.45
B. 1.8
C. 2.2
D. 4.18

Question 3
A summary of the key ingredients in two food products are displayed below.
Product A Product B
protein 8g protein 6g
carbohydrate 10 g carbohydrate 8 g
fat 12 g fat 16 g
From the information provided, the available energy in product B
A. will be greater than that of product A.
B. will be equal to that of product A as the total mass of both is the same.
C. will be less than that of product A as the carbohydrate level is lower.
D. will be less than that of product A as the protein level is lower.

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Question 4
The molar heat of combustion of stearic acid is 11300 kJ mol-1. The heat of combustion per gram
is, in kJ g-1,
A. 11.3
B. 39.8
C. 11300
D. 39800

Question 5
The human body can obtain energy from the digestion of
A. carbohydrates but not proteins or triglycerides.
B. triglycerides but not carbohydrates or proteins.
C. carbohydrates and triglycerides but not proteins.
D. any macronutrient.

Question 6
The heat of combustion of a food can be determined by burning the food under a beaker of water
and recording the temperature change. The values obtained using this method are
A. often high due to the heat losses during the experiment.
B. usually very close to accepted values.
C. often low because some of the water will evaporate.
D. often low due to the heat losses during the experiment.

Use the following information to answer Questions 7 and 8

The calibration factor for a particular calorimeter is 762 J oC-1. A 1.92 g sample of a lolly is
completely combusted in the calorimeter. The temperature increases from 14.6 oC to 21.4 oC.

Question 7
The heat of combustion of the lolly is, in kJ g-1,
A. 1.9
B. 2.7
C. 5.18
D. 5180

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Question 8
The calorimeter returns to a temperature of 14.6 oC and a 3.0 g sample of the same lolly is burnt.
The final temperature of the calorimeter should be, in oC,
A. 10.8
B. 22.4
C. 25.2
D. 28.0

Question 9
The value of the heat of combustion obtained from a calorimeter for a cookie is higher than the
tested value. An error that could lead to a high result is
A. less water in the calorimeter than the assumed volume.
B. testing of a wet sample of biscuit.
C. a low calibration factor.
D. loss of heat from the absence of a lid.

Question 10
4.6 g of ethanol is burnt under a beaker of water. The energy released by the ethanol will be
A. 136 J
B. 272 J
C. 136 kJ
D. 418 kJ

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SECTION B- Short-answer questions

Instructions for Section B

Questions must be answered in the spaces provided in this book.
To obtain full marks for your responses you should
 Give simplified answers with an appropriate number of significant figures to all
numerical questions; unsimplified answers will not be given full marks.
 Show all workings in your answers to numerical questions. No credit will be given for
an incorrect answer unless it is accompanied by details of the working.
Make sure chemical equations are balanced and that the formulas for individual substances
include an indication of state; for example, H2(g); NaCl(s)

Question 1
The label from a cereal package has been copied below. A table for the amount of energy per
food group is also shown.

Available energy kJ g-1

Protein 17
Fat 37
Carbohydrate 17

a. i. Use the total mass figures for fat, carbohydrate and protein to estimate the amount of
energy contained in a typical serve of this cereal.

__________________________________________________________________________

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ii. The suggested serving size is 55 g. The average serving size is actually 82 g. Calculate
the amount of energy that would be released from the consumption of 82 g of cereal.

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2 + 1 = 3 marks

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b. The amounts calculated in part a. are lower than the amounts obtained when a sample of the
cereal is burnt in a bomb calorimeter. What is the most likely reason the experimental value
is higher than the value estimated in part a?

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1 mark
Total 4 marks

Question 2
The heat of combustion of a food can be estimated by burning the food under a beaker of water.
A commercial food testing laboratory will, however, use a bomb calorimeter like the one shown
below.

a. Values obtained for the heat of combustion of foods are usually quoted in units of kJ g-1
rather than kJ mol-1. Why is this?

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1 mark

b. Refer to the diagram on the left above to answer the following questions.
i. Explain what specific heat capacity means.

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ii. How much energy does it take to raise the temperature of 1.0 g of water by 14 oC?

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iii. If I burn a cracker under 50 g of water and an identical cracker under 50 g of ethanol, will
the temperature change be the same in both liquids? Explain your answer.

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iv. Give three reasons why the heat of combustion figures obtained through the use of a simple
calorimeter are not very accurate.

__________________________________________________________________________

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1 + 1 + 1 + 2 = 5 marks

c. Refer to the diagram on the right to answer the following questions.

i. Explain the role of the ignition box.

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ii. Why is the quantity of air used in the experiment important?

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1 + 1 = 2 marks
Total 8 marks

Question 3
The results of a student’s experiment to determine the heat of combustion of an almond are
detailed below.
Mass of almond: 3.16 g

Volume water = 100 mL

Initial temperature = 15.8 oC Final temperature = 31.2 oC

a. i. Calculate the energy released from the combustion of the almond.

__________________________________________________________________________

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ii. Calculate the heat of combustion of the almond (in Jg-1).

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2 + 2 = 4 marks

b. A typical serving size of almonds is listed as 55 g. Calculate the amount of energy released
from the combustion of a typical serving.

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1 mark

c. One reason for the high heat of combustion of almonds is their high oil content.
i. Draw the structure of the triglyceride formed from the reaction between oleic acid and
glycerol.

ii. Write a balanced equation for the complete combustion of oleic acid.

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3 + 1 = 4 marks
Total 9 marks

Question 4
A 2.72 g sample of cereal undergoes complete combustion in a bomb calorimeter. The
temperature changes from 16.8 oC to 29.4 oC.
The calorimeter is then calibrated using electrical energy. The voltage used is 5.4 V, the current
3.8 amps and the current runs for 5.0 minutes. In this time the temperature increases from 22.2 oC
to 26.8 oC.

a. i. Determine the calibration factor of the calorimeter.

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ii. If the calorimeter is at 18.0 oC and 3500 Joule of energy is released, what will the final
temperature be?

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2 + 2 = 4 marks

b. Calculate the heat of combustion of the cereal (in kJg-1).

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2 marks

c. How much energy would be released from the complete combustion of a whole box of
cereal of mass 450 g?

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1 mark

d. A 5.0 g sample of cereal is burnt under 600 g of water. What is the expected temperature
change of the water?

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___________________________________________________________________________

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3 marks
Total 10 marks

Question 5
A 1.44 g sample of benzoic acid is burnt in a calorimeter. The temperature change is 6.2 oC.
a. Calculate the calibration factor of the calorimeter. (M for benzoic acid = 122.1 g mol-1).
Heat combustion 3227 kJ mol-1

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3 marks

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b. Food samples are burnt in the same calorimeter. The temperature changes are shown below.
Complete the table, calculating the energy released and the energy per gram.

sample Temperature change 0C Energy released Heat combustion J g-1

8.1 g cereal 12
6.8 g biscuit 18
7.5 g peanut 21

6 marks
Total 9 marks

END OF KEY TOPIC TEST

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