Design and carry out an experiment to find out the energy content of various foods.
SC1 Investigation Problem For this piece of coursework, I intend to design and carry out an experiment to find out the energy content of various foods. Method For my experiment I have chosen four different foods that I will test for energy content, they are sweetened banana chips, toffee popcorn, original flavour Hula Hoops and salted peanuts. I will use the following apparatus and will set it up as shown: For the experiment all I am going to have three variables, the food that I use, temperature of the water and the weights of the food won't all be equal, everything else will be kept the same, the distance of the candle from the test tube, the amount of water in the test tubes, etc. I will fill the test tube with 25cm3 of water using a measuring beaker. I will do three or four tests of each food as to obtain an accurate result and a good average. For each specimen I will find the starting weight, and the starting temperature of the water in the test tube. For the actual experiment I will start off by attaching the food to a spike and then setting it alight by the use of a candle. I will need to make sure that the candle is not too far nor too close to the test tube so as it won't affect the temperature of the water. As soon as the piece of food is alight I will quickly move it over to under the test tube so that not too much energy is lost during the period of movement
the role of pathology service
WALEED RAHMATI The role of the Pathology Service The Pathology Service is crucial. It provides diagnostic services to family doctors and hospitals department. It is varied discipline, ranging from the study of biochemicals, body tissues and bodily fluids to microbes and antibiotics. The media has given the subject a high profile, which reflects increasing public interest in the area of Pathology within forensics and criminology. I will study: * The role of the Biochemistry, Haematology, Microbiology, Pathology departments and type of tests undertaken in each department. * The stages involved in the processing of specimens and the importance of Health and Safety principles. * The knowledge and skills required by people working in the Biochemistry and Microbiology departments. * And how to conduct a Microbiological analysis and either a Chromatographic or Electrophoresis analysis. My Report will include: * The role of the Biochemistry Department * The types of specimens tested * The nature of the work undertaken in the department, including the common types of tests performed * For example testing for sugars in blood and urine * And estimating blood cholesterol * The principles involved in the use of either thin layer Chromatography or Electrophoresis analysis The role of the Biochemistry Department Introduction The role of the Biochemistry
To study and compare the density of cthamalus montagui (shield shaped barnacles) on an exposed and sheltered shore.
Sarah Tayler A2 BIOLOGY COURSEWORK ON ECOLOGY. Aim: To study and compare the density of cthamalus montagui (shield shaped barnacles) on an exposed and sheltered shore. Introduction and information of specimen studied: The 'cthamalus montagui', more commonly known as the 'Shield Barnacles' are crustaceans that have jointed legs and shells of connected overlapping plates. Their size varies from 0.1cm to 1cm wide. Instead of crawling after food, they glue themselves to rocks on shores and wait for food to wash by during high tide. When they are under water or when a wave washes over them, they reach out little feathery barbed legs to strain out plankton and absorb oxygen. The barnacle's predators are worms, snails, sea stars, fish, and certain Barnacles on a rocky shore. Plan: = Firstly, the experiment will be divided into two areas : The exposed shore and the sheltered shore. * I will the count the number of Cthamalus montagui on an exposed shore by placing 4 quadrats (0.25m2 each) on a straight parallel line from the shoreline. The area covered will be at a chosen vertical distance of 1.5m from the shore line at low tide (0.88m). * This distance will be chosen so that a good presence of barnacles can be found.This distance is also maintained for both shores so that a comparison can be drawn at the end of the experiment. Another reason that a distance not
Find the relationship between amount of fat and amount of energy produced in different foods.
July 2001 Biology Coursework Year 10 Aim Find the relationship between amount of fat and amount of energy produced in different foods. Planning I am going to ignite different foods and see how much heat energy they give out. The food that causes the biggest amount of change in temperature will have the most amount of energy. However, calculations have to be carried out to create an average energy output per gram. Variables Independent Variables: This will change from food to food, thus giving me a range of different results. In this experiment it will be type of food. Dependant Variable: This is the amount of Energy per gram which can be calculated Controlled Variables: These are the things that will keep the same, in order to sustain a fair test. These are; * Apparatus * Type of boiling tube * Distance of boiling tube from Bunsen burner * Distance of food from boiling tube * Amount of time taken to move ignited food to boiling tube Fair Test It is essential that I keep it a fair test in order to sustain accurate results for comparison at the end. To ensure a fair test, I must keep the controlled variables for every test I do. The apparatus must all be kept the same because there may be some minor differences in insulation properties, or measure of accuracy between them. If this were to happen, it would prevent me from sustaining accurate results. The same
To calculate the energy per mole of substance
The Tables To calculate the energy per mole of substance, simply divide the number of moles which you calculated were burned into 1. because you only burned a fraction of a mole of each alcohol in each test, the answer you get when you divide 1 by the number of moles tells you how many times you must multiply the energy result in you table by, to get the energy per 1mole of substance. For this reason you should use s formulae of this form: 1 . number of moles of substance burned * energy value in table = energy per mole of substance. So energy per mole = energy value from table(1/number of moles burned) The structural formula: The letter corresponds to the element it represents from the periodic table. The single line which links it to another letter signifies a single bond between it and the other element. The structural formula: C3H7OH The letter represents it's corresponding element from the periodic table, the subscripted number on the lower right side of the letter signifies how many of those similar elements there are in the compound. METHANOL (CH3OH) 2 3 mean average total mass of burner before burning (g) 44.90 44.40 45.00 44.77 total mass of burner after burning (g) 43.40 42.90 43.50 43.27 mass of alcohol burned (g) .50 .50 .50 .50 mass of water (kg) 0.1423 0.1420 0.1426 0.1423 starting temperature (deg.
An investigation to find the lowest temperature that kills all the yeast cells in a suspension of either dried or fresh baker's yeast
An investigation to find the lowest temperature that kills all the yeast cells in a suspension of either dried or fresh baker's yeast. The aim of this investigation is to determine at what exact temperature all the yeast cells in a 10% suspension die with no interference from other factors which may affect the results. As shown in my appendix I am looking for when the decline part of the mixtures metabolic state is absolutely 0. (ref. appendix 1) Bakers yeast is a species of yeast formally known as Saccharomyces Cerevisiae. It is eukaryotic and its key metabolic process under normal conditions used in producing cellular energy required is aerobic respiration. When a yeast cell respires aerobically alike human tissue cells sugar (glucose/sucrose) and oxygen are used and produce along with energy (ATP) the waste products of water and carbon dioxide.(1) C6H12O6 + 6O2 6CO2 + 6H2O A main use for yeast is its ability to produce alcohol (ethanol) from sugar during anaerobic respiration. Anaerobic respiration is commonly known as fermentation and occurs only when there is no oxygen present. When Yeast cells respire anaerobically they produce energy (ATP), alcohol and carbon dioxide.(2) C6H12O6 2C2H5OH + 2CO2 Microbes such as yeast have optimal temperatures within which they work most efficiently, the reason for this is that the enzymes within the yeast cell are the
To investigate how much energy (Kj) is stored in different types of peanuts and how much is released.
Title: to investigate how much energy (Kj) is stored in different types of peanuts and how much is released. Planning Background information: - The most common way to measure energy in a substance is to burn it. By using a relevant method and a formula, you can find out the amount of energy there is in peanuts. Heat produced by combustion of food (E) = m??t for the water in test tube. E represents energy, m is the mass of water which is determined from the volume. ? (theta) is the specified heat capacity of water, this is a standard value = 4.19J/g/°C, ?t stands for the change in the temperature of the water. So the amount of energy (E) in the heat gained by the water is given by the product of m×c×T. From my research, I found out that food factories use a bomb calorimeter which is very accurate and much easier to use. If a substance is burned in a calorimeter, its energy content can be determined. When food burns and heat is a known quantity of the water, the amount of heat given off by the food is theoretically equal to the amount of heat gained by the water. A calorie is the amount of thermal energy that raises the temperature of one gram of water by one degree Celsius. A joule is a little less than one-quarter of a calorie. Peanuts are grown in Georgia, Brazil, South America and Asia, these are very hot continent; therefore peanuts absorb a lot of the suns energy in
What effect does substrate have on respiration in yeast?
What effect does substrate have on respiration in yeast? AIM The aim of this investigation is to find out how the rate of respiration in yeast is affected when different respiratory substrates are used. Five different respiratory substrates will be used and the amount of carbon dioxide produced will be measured for each substrate. The five substrates that will be used are glucose, fructose, maltose, sucrose and lactose. HYPOTHESIS Null hypothesis, H0: There is no significant difference between the amounts of carbon dioxide produced by yeast during respiration, regardless of the respiratory substrate used. Alternate hypothesis, H1: There is a significant difference between the amounts of carbon dioxide produced by yeast during respiration, depending on the respiratory substrate used. PREDICTION Natural habitat of yeast is the skin of fruit, which usually contains fructose and glucose and in some cases sucrose. Yeast is also found on malt so it is familiar with maltose as well. Therefore it will be able to secrete the enzymes needed to break down glucose, fructose, sucrose and maltose. However, lactose is present in milk and other dairy products, where yeast does not live. As a result, it is likely that yeast would not have the enzyme, lactase, needed to break down lactose. The table below shows each substrate, the enzyme needed to hydrolyse this substrate and
Case study - Outbreak of food poisoning at scientific conference.
Case Study "Outbreak of food poisoning at scientific conference" In order to investigate the outbreaks described, the following table (table 1) was presented. The table concentrate at the critical points of the outbreak. The range of onset illness was generated in the table as the incubation period of unknown micro-organism. The duration of the reported symptoms from victims was generated as the duration of illness. The temperature at which the sample was held was generated in the table as environment. Table1. Critical points of the outbreak Outbreak title Outbreak of food poisoning at scientific conference Symptoms Abdominal pain, diarrhoea, fever, nausea, vomiting Incubation period 5-48 hours Duration of illness 3-7 days Likely source of the outbreak Cooked meats (ham, roast beef, chicken) Environment 24°C Examined samples Meats left over Laboratory findings Rod, Gram -ve, facultative anaerobe From the critical points given on the table 1, it could be assumed that the micro-organisms that could be involved in this outbreak were Salmonella enterica (S. enterica), Escherichia coli (E.coli) or Campylobacter jejuni (C. jejuni). These micro-organisms are very common cause of food poisoning and they have very similar properties. They are Gram -ve rods. S. enterica and E. coli are facultative anaerobic micro-organisms and they temperature range is 10 ºC -
Making sense of data - For my Physics coursework I was given the results of an experiment.
Physics coursework - Making sense of data For my Physics coursework I was given the results of an experiment, which involved rolling two differently sized balls (initially 3 however one was marble and did not work with the light gate because it gave 2 readings as it reflected light) one small, silver, with a diameter of 0.006 m and weighing 0.00708 kg and one large, slightly rusty, with a diameter of 0.011 m and weighing 0.01672 kg, down a ramp from different heights and measuring the velocity they travelled at using a light gate, connected to a computer which worked out how long the light beam was broken for. The diagram bellow shows how the experiment was set up: I then had to decided what I was going to use these results for, I decided that I would use them to see if the height the ball is dropped from effects the amount of energy change by working out the difference of potential energy and kinetic energy of the ball. This would mean I would have the amount of energy at the start from calculating potential energy, then the amount of energy at the end of rolling it down the ramp by calculating kinetic energy. I could then find the amount of energy change by subtracting kinetic energy from potential energy. I will calculate the potential and kinetic energy from the mean of 3 tests per experiment. To calculate potential energy I will use the formula: PE = mass (kg) x
