Measuring the Energy Value in Food Essay

Aim To measure the energy value in diverse types of forage, which are macaroni, bread, spaghetti, rice and French friesHypothesis The energy directs in different pabulum will vary, because of the different components such as carbohydrate, protein, vitamins, and so forth However, for this look into, I will use nutritions that contain one common ingredient, which is carbohydrate. Usually, feed with the most carbohydrate will give the most enumerate of energy, since that is dissonant in this experiment I assume that the nutrient with the highest energy level is the one with the most types of ingredient.Vari fits Independent Variableo Types of sustenance mutually beneficial Variableo Temperature change of the irrigate above the burning food Controlled Variableo Mass of foodo Angle of nonessentialo Distance from burning food to the test tubeo Mass of waterApparatus Test Tube Bunsen Burner 5 Types of food (French fries, macaroni, spaghetti, rice, bread) Wooden Clamp Metal Spoon Retort defy Thermometer Measuring Cylinder Distilled Water Digital BalanceMethods 1. Measure 10ml of water use a measuring cylinder and put it in a test tube.2. Clamp the test tube on the retort hold up for 45o and measure the temperature of the water in the test tube, note it down.3. Weigh the food sample for 1 gram and record it down.4. Place the food on a metal spoon and light it on fire using a Bunsen burner.5. When the food starts burning, place it 1 cm beneath the test tube, if it goes off, light it as soon as possible.6. When the food dinero burning, measure the temperature of the water in the test tube and note it down.7. relieve the experiment for 2 more times for each food sample. save unprocessed Data put over of Initial and Final Temperature of Water for distributively Food SampleFood SampleInitial Temperature (oC) 1oCFinal Temperature (oC) oCSpaghetti24Macaroni25Rice24Bread24Processing Raw Data and Presenting Processed Data Table of Temperature deepen of Water for from each one Food SampleFood SampleInitial Temperature (oC) 1oCFinal Temperature (oC) 1oCTemperature deepen (oC) 1oCSpaghetti24Macaroni25Rice24Bread24Table of Energy Values in FoodFood SampleTemperature Change (oC) 1oCMass (g) 0.01gSpaghetti1No eventMacaroni1No solutionRice1No solutionBread1No solutionConclusion For this experiment, it turned out that the food sample was not able to catch on fire, causing flame available to growth the water temperature in the test tube. For one or two samples, the food was caught on fire, but it did not last long. All in all, this experiment could be claimed as a failure.Evaluating Procedure(s) When doing this experiment, there seems to be no line of work with the procedures. However, when trying to get the food on fire, the food was not able to burn without being above the Bunsen. Therefore, there might be a few things causing this problem. For instance, the indirect contact between the flames from the Bunsen burner with th e food might be one of the causes why the food did not burn. Moreover, the amount of food sample might also affect the experiment, maybe the amount, which is 1 gram, is too much.Improving the Investigation To improve this experiment, some things can be done. For example, rather than burning the food on a spoon, a chevy can be used instead, allowing direct contact between the food and the flame. Another thing that can be fixed is the amount of food. For this experiment, I set a standard weight, which is 1 gram maybe if the circumstances was smaller, like 1/4 grams, the food can be wholly combusted.