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Energy in Food Lab Presentation

Matthew Le, Caira Anderson, Courtney Hogan, Chris Walker
by

Matthew Le

on 17 September 2012

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Transcript of Energy in Food Lab Presentation

By: Matthew Le, Caira Anderson,
Courtney Hogan, and Chris Walker IVs and DVs IV: Food Types
(IV Levels: Chocolate Marshmallows and Vanilla Marshmallows
DV: Amount of Calories Energy in Foods Lab The hypothesis was supported because the energy content of the chocolate marshmallow showed a trend of being higher than the regular marshmallow.
A source of error would be the possibility of making a mistake in our writing down of data that concerns the masses of the objects used in the experiment as well as in our using of the Vernier temperature probe. We could have also made a mistake in our calculations of energy food content after having finished the experiment. A good improvement to the experimental design would be to have more trials and also to have a more diverse selection in foods burned. Instead of just burning two different types of marshmallow it might have been better to burn a small marshmallow of the same flavor against a bigger marshmallow of that flavor. Also we could have burned to different types of food entirely. For example, broccoli versus chicken. For future research we could take it a step further and measure the energy content of a certain type of food and how much of that energy an organism with a body system similar to a human ( a mouse) can actually use. Conclusion The purpose of this lab was to determine the amount of calories in different food samples through a process called Calorimetry. This process allows you to measure the energy content of the food by burning a portion of it and capturing the heat released to a known amount of water. This way, we could accurately measure the energy content in a safe way! Purpose of Lab: Explanation of Experimental Design The problem: What is the effect of different types of marshmallows on its energy content? We as a group predicted that the chocolate marshmallows would contain the most energy because we believed the chocolate would increase the energy content of the marshmallow compared to just a plain marshmallow. Levels of IV: chocolate marshmallow and regular/vanilla marshmallow We took 3 trials per type of marshmallow to provide accurate information and to reduce any outliers or mutant marshmallows. Dependent Variable: The energy content of the marshmallows. This could change upon the mass of the marshmallow which caused us to have to complete multiple trials. Our constants were the type of food and lighter. To accomplish the experiment, we wore goggles since we were dealing with open flame. We then set up our temperature probe. We set up a can that was slightly above the food sample we would burn. After placing the temperature probe in the can, we set the marshmallow alit and measured minimum and maximum temperature and initial and final mass of food. Overview of Procedures IV levels were determined by first looking at what food we were using. As the marshmallow was our independent variable, then the different types of marshmallows must be our IV levels. We measured our DV by first finding the minimum and maximum temperatures of the water, the initial and final mass of the marshmallow, and the mass of the water. Using this data we found the change in mass of each sample, change in the temperature of water, and then calculated the energy gained by the water by multiplying the mass of water by the change in temperature of the water by 4.18 to find the answer in joules. The answer we get we divide by 1,000 to get the answer in kilojoules. Then we find the energy in the food by multiplying the energy gained by water by the change of mass in the food. Graph: Trends in data:
While the vanilla marshmallow had a greater mass of water, the chocolate marshmallow had greater range of change overall in this experiment. Results Discussion:
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