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energy in peanuts

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Introduction

ENVIRONMENTAL SYSTEMS COL�GIO PLANALTO Calculating the energy released by a dried fruit Miguel Pe�alta n� 1700 group III LISBON 05/2006 INDEX BACKGROUND 3 DATA COLLECTION 4 DATA PROCESSING AND PRESENTATION 5 EVALUATION 8 BIBLIOGRAPHY 10 BACKGROUND Which is the quantity of energy released from the combustion of dry fruits? First for making this experience possible there are a few materials that we must have and also there is a method. But as this is already described in the procedure I won't take that into account. We have several variables, the dependent and independent in which: Dependent: humidity, mass, T� of the water. Independent: T� of the bean (I'll combust the seed) What I am expecting from this experience? Well from the beginning I'm not expecting anything because my knowledge cannot afford to make assumptions of that kind, so the only thing that I can mention that will happen is that we have a fried seeds and a burned boiling tube. DATA COLLECTION Group 1 1ml H2O=1cm3=1gH2O butter bean bean-caper brown bean almond grain T� of the water start (�C) ...read more.

Middle

The formulas are: for the whole fruit and for only 1 gram of the dried fruit and in which x is the weight of the dry fruit. Here we can see the tables of the different groups: Group 1 1ml H2O=1cm3=1gH2O butter bean (1) bean-caper (2) brown bean (3) almond (4) grain (5) t change of water 5,000 6,000 2,500 64,000 18,000 heat produced by whole nute 0,42 0,504 0,21 5,376 1,512 heat produced by 1gram of peanut 0,802 2,571 0,470 4,015 2,475 Group 2 1ml H2O=1cm3=1gH2O butter bean (1) bean-caper (2) brown bean (3) almond (4) grain (5) t change of water 11,5 6,5 3,5 64,5 5,5 heaat produced by whole nute 0,966 0,546 0,294 5,418 0,462 heaat produced by 1gram of peanut 2,047 3,050 0,433 4,679 0,658 Group 3 1ml H2O=1cm3=1gH2O butter bean (1) bean-caper (2) brown bean (3) almond (4) grain (5) t change of water 4 9 6 56 13 heaat produced by whole nute 0,336 0,756 0,504 4,704 1,092 heaat produced by 1gram of peanut 0,603 2,671 0,903 3,751 1,936 Group 4 1ml H2O=1cm3=1gH2O butter bean bean-caper brown bean almond grain t change of water 6,5 8,5 12,5 75 19 heat produced by whole dried fruit (kj) ...read more.

Conclusion

From this summarisation we conclude that the hydro carbonates and the humidity are relevant when speaking in energy, as a body with more Hydro carbonates might release more energy than a lesser one unless the humidity is changed. This value can be seen in the first graphic, in which I demonstrate that the T� changes were reasonable to consider it an error. There could be another thing that is the fact of the brown bean combusted better than the butter bean but this values are not relevant as the change among the seeds is from 0,1. I don't know why but when I searched on the USDA (org responsible for the caloric valorisation in USA) our results were completely wrong. Perhaps 6 times plus. butter bean (1) bean-caper (2) brown bean (3) almond (4) grain (5) Cal por 100g 23,502 67,512 22,614 97,834 46,400 Cal por 100g (USDA) 320,000 360,000 320,000 578,000 310,000 aprox mines 13,616 5,332 14,150 5,908 6,681 I believe that for a better experience, next time the variables should be better controlled, especially the humidity as it determines how the combustion is processed. The experience actually met my expectations. ...read more.

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