Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Do you really want to delete this prezi?
Neither you, nor the coeditors you shared it with will be able to recover it again.
Make your likes visible on Facebook?
You can change this under Settings & Account at any time.
Burning Calories: How much energy is stored in different typ
Transcript of Burning Calories: How much energy is stored in different typ
How much energy is stored in different types of food?
Energy is the ability to do work. We get energy from a number of sources, including food. All foods have energy, but potential energy stored depends on the type of food. When we eat food, our bodies convert the stored energy, known as Calories*, to chemical energy, that allows us to do work.
The purpose of our lab is to figure out how much energy is stored in different types of food, or which type of food releases the most energy.
We will measure the amount of energy available for use from pieces of popcorn, peanut, and almonds.
the food item being tested.
*Calorie (cal) - approximates the energy needed to increase the temperature of 1 gram of water by 1 degree Celsius at 1 atmosphere of pressure.
Calories and joules are both units of energy. The energy content of food can be determined by burning a portion of it and capturing the heat released to a known amount of water. The technique is called calorimetry. The energy content of the food is the amount of heat produced by the combustion of 1 gram of a substance, measured in kilojoules per gram (kJ/g).
We believe that since peanuts have the most of fat content, then they will release the most amount of energy.
the amount of energy released.
the amount of water and temperature of the flame
- Safety Glasses
-Food items to test
1. Constructing the calorimeter
2. Weigh each of the food items to be tested and record the weight.
3. Fill the small can about half-way with a measured amount of distilled water.
4. Measure the initial temperature (Ti) of the water.
5. Impale the food item on the needle.
6. Have your calorimeter pieces close at hand, and ready for use.
7. Place the cork on a non-flammable surface.
8. When the food catches fire, immediately place the large can around the cork, then carefully place the smaller can in place above the flame.
9. Allow the food item to burn itself out.
10. Carefully remove the small can by holding the ends of the supporting rod, and place it on a flat, heat-proof surface.
11. Carefully stir the water and measure the final temperature (Tf).
12. When the burnt food item has cooled, carefully remove it from the needle (or wire) and weigh the remains.
13. Repeat steps 2-13 for all of the food items.
14. Analyze your data. Calculate the energy released per individual food item (in calories and Calories), and the energy per unit weight of each food item (in calories/gram and Calories/gram). From your individual results, calculate average values for each food type.
Repeated steps for other food items
Collect and Analyze Data
We can conclude that our hypothesis is proven wrong because as you saw, almonds had the higher energy in calories in both cases. Whereas in the first time we did the experiment it had 2750 cal and in the second time it had 2850 cal. This is due to their weight. The heavier it is the higher the energy of it will be.
We said in our hypothesis that peanuts are going to have more energy because of their oily and salty ingredients, and so it was proven wrong. The first time the peanut had 950 cal and in the second time it had 2000 cal.
*There is a reason to believe that the results are accurate because almonds are nuts, and nuts are known for their high fat and calorie content. Also during the experiment, the flame appeared to be more overwhelming compared to other food samples.
*The experiment could have been improved by having food samples all of the same mass and by having a more accurate measurement of water.