• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

An investigation on burning food.

Extracts from this document...

Introduction

Biology Investigation An Investigation on Burning Food Planning Aim: The aim of this experiment is to determine the effect of differing amounts of fat in the food on the amount of energy per gram or 100 grams in the food. Scientific Knowledge: Here is the table of quantities of different nutrients in food: Type of food Sunflower seeds Pumpkin seeds Pasta Plain crisps Crisp bread Dried peas KJ energy in food 2518 2527 1470 2214 1280 1265 Protein in food 19.80 33 12 4.3 10.30 21.60 Carbohydrate in 100g 18.60 9 72 45.20 61.30 50.0 Fat in 100g 47.50 49 1 37 1.70 1.3 This table shows that the food with the most energy inside of it is pumpkin seeds. They also contain the most protein but the least carbohydrates and also contain the most fat than all the other foods. The table also shows that dried peas has the least amount of energy but does not have the least protein, carbohydrates or the least fat compared to the other foods being used in the experiment. One gram of fat produces twice as much energy as a gram of carbohydrate or protein. The temperature change in water is caused by the absorption of heat given off by the burning of a known mass of food. ...read more.

Middle

The food must be held from the boiling tube at the same length each time. If one food is held closer to the boiling tube then this could alter the whole set of results. The same thermometer and the same types of boiling tubes should be used each time. The test tube must also be changed every time a new food is being burned. The test tube and water must not be hot when each food is being heated up. This is because, the water has to start at the same temperature. Variables: The variables of the experiment are as follows: Control variable: The type of boiling tube used in the experiment. They must all be the same thickness and must originate from the same company. The same amount of water must be used. The same thermometer. Dependant Variable: The energy changing in every gram. Independent Variable: The fat in the six different types of food. Method: This is the method that I am going to use to carry out my experiment: 1. First of all, you must weigh all six types of food. 2. Set up all the equipment and make sure the safety mats are out so that the bench does not get ruined. 3. Syringe 20ml of water into the test tube that has been put in the retort stand. ...read more.

Conclusion

If I had done the experiment the second time around then maybe the results would have been more accurate and I may have been able to draw a line of best fit on my graphs. Evaluation: If I was to do this experiment again, I would improve the fact that heat is being lost in the environment and to the glass boiling tube. Condensation would produce on the boiling tube making the boiling tube absorb some heat. Boiling tubes were used and they keep heat in and do not let a lot of it out. So if the boiling tube was weighed before it was tested and then weighed straight after the experiment on a certain food. Then it may prove that not all the heat is in the calculation and that some of the heat goes into the environment. Some of the water could be evaporated into the atmosphere, so once again the boiling tube should be measured to find out whether evaporation did occur and if the water weighs less. To prevent the above from happening because, that above method is time consuming and to make sure that accurate results are found then, a bomb calorimeter should be used. this is a strong container used for measuring the energy transfer during chemical reactions. A known mass of a substance is burned in the container and energy is released and then it is measured. 1 Amrit Bagha ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Free essay

    An Investigation into Convenience Foods

    However, ready meals are used slightly more often by people who are better off. Chilled meals * The chilled ready meals market has grown considerably in recent years. In 2001, this was 90% higher by value than 1997. * Chilled meats are perceived as fresher than frozen and room temperature meals.

  2. To find out whether the foods contain starch, fats, proteins and glucose or not.

    And milk, bread, oil and cheese contain fats; and bread and potato contain starches; and milk, bread, potato and cheese contain glucose. All of them can produce energy for our health, so we have to eat some everyday, too. Starch and Glucose are two types of Carbohydrate.

  1. Measuring the Amount of Energy in Food.

    Conduct a total of three identical experiments per food type and record your results in a table Tests are to be conducted in pairs in order to gain the specific values relating to foods with the same mass. Results I observed that although the peanut took several seconds to catch

  2. Research question: Do the Chinese fast food chains in Hong Kong behave in oligopoly ...

    For the Fairwood, I discover that it is now not just providing food. In its outlets, it also provide CD music, magazine for consumers to read. It hopes to become a place not just a place for food, but a popular meeting place for all walks of life.

  1. Which Crisps Have The Most Energy?

    I will then take the temperature of the water. 7) I will repeat this method three times for each crisp, and then take an average. Conclusion My prediction was not correct although I was wrong I did expect that size difference in temperature between the two types of crisps.

  2. heal and social unit 2

    Smoking causes people to lose their taste buds. This is when people can't taste food they eat. They will say there is no taste to the food. Smoking will also affect David family. This is because David family might never have smoked ever but they do not know they are passive smoking.

  1. acrylamide in crisps and chips

    are saying that there is a potential problem and that we need to know more," he said. Acrylamide Levels in Food Products Sampled for the 2006 Total Diet Study Notes: (1) Abbreviations: ND = nondetect, BF = baby food, RTF = ready to feed, cond = condensed (2)

  2. Describing the Nature of the FAO Report "The State of Food Insecurity in the ...

    The region will need to step up the pace dramatically to reach the MDG target6. Further information about the other regions in the world is provided in the table 1. Changes in the progress towards achieving the MDG targets at the national level are illustrated by the ratio of the

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work