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Experiment 3

Experiment 2.1 aimed to determine the calorific value of different food samples (groundnuts, bread, anchovies) using a calorimeter. It was hypothesized that groundnuts would have the highest calorific value. Samples were burned and the temperature change of surrounding water was measured. Groundnuts produced the greatest temperature change and highest calculated energy value, supporting the hypothesis. The experiment showed groundnuts have a higher lipid content and calorific value than bread or anchovies.

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Andrea King
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591 views2 pages

Experiment 3

Experiment 2.1 aimed to determine the calorific value of different food samples (groundnuts, bread, anchovies) using a calorimeter. It was hypothesized that groundnuts would have the highest calorific value. Samples were burned and the temperature change of surrounding water was measured. Groundnuts produced the greatest temperature change and highest calculated energy value, supporting the hypothesis. The experiment showed groundnuts have a higher lipid content and calorific value than bread or anchovies.

Uploaded by

Andrea King
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Experiment 2.

1
Title: Determine the calories in food samples

Aim: To estimate the calorific value of several samples of food using a calorimeter.

Problem statement: Which food sample has the highest calorific value?

Hypothesis: The calorific value of groundnuts is higher than bread and anchovies.

Variables:
(a)Manipulated variables: Type of food sample
(b)Responding variables: Change in temperature / Calorific value of food
(c)Constant variables: Mass of distilled water

Material: 1g of ground nuts, 1g of bread, 1g of anchovies, cotton wool and distilled water
Apparatus: Boiling tubes, retort stand, plasticine and pin, shield and thermometer

Procedure:

Figure 2.4
1. The apparatus set up above are prepared.
2. The type and mass of food samples, mass of water in the calorimeter and initial temperature, t1 on
the thermometer are recorded in the table.
3. A lighter is used to set the food sample alight.
4. Observe and record the final temperature, t2 after the food samples has been completely burnt.
5.The energy value of the cashew nut is calculated using the formula :

Precaution:
1. Make sure that the food sample is fully burnt.
2. A shield is put around the food sample to prevent heat loss to the surrounding.

1
Results:
Ground Nut Bread Anchovies
Mass of food sample 1 1 1
(g)
Mass of water (g) 25 25 25
Initial temperature of 29 29 29
water, t1 (℃)
Final temperature of 70 63 55
water,t2 (℃)
Change in temperature, 41 34 26
t2-t1 (℃)

Data Analysis:
Calculate and record the calorific value of each food sample using the following formula:
4.2 (𝐽𝑔−1 ℃−1 )𝑥 𝑚𝑎𝑠𝑠 𝑜𝑓 𝑤𝑎𝑡𝑒𝑟 (𝑔)𝑥 𝑐ℎ𝑎𝑛𝑔𝑒 𝑖𝑛 𝑤𝑎𝑡𝑒𝑟 𝑡𝑒𝑚𝑝𝑒𝑟𝑎𝑡𝑢𝑟𝑒 (℃)
Energy value =
𝑚𝑎𝑠𝑠 𝑜𝑓 𝑓𝑜𝑜𝑑 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑔)𝑥 1000
Ground Nut Bread Anchovies
Energy value (kJg-1) 4.3 3.6 2.7

Discussion:
The energy value is the amount of energy released when 1g of food is completely oxidised. When the
food sample is burnt, heat energy is released. The water absorbs all the energy that is released from the
oxidation of food sample. The food with higher lipids will obtain higher energy value. Ground nuts has
a higher lipid value compare to bread and anchovies thus cause a higher energy value. The calorific
value of the food sample determined using the calorimeter is smaller than its actual calorific value,
because some of the energy lost to the surrounding as heat energy.

Conclusion:
Ground nut has the highest energy value. Hypothesis is accepted.

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