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The aim of this experiment was to measure the calorie content in various foods to identify the one with the lowest calorie count, which would be beneficial for individuals seeking a low-calorie diet. The foods chosen for analysis included broccoli, orange, cheese, chocolate, and bread, representing different food groups such as vegetables, fruits, snacks, and grains. The experiment utilized calorimetry, specifically the equation for calorimetry (Q = mw * cw * ΔT), to determine the calories in each food sample. It was hypothesized that broccoli would have the lowest calorie content.
Calorimetry is a process used to measure the heat released or absorbed during a chemical reaction.
In addition to its significance in chemistry, calorimetry plays a crucial role in everyday life by regulating metabolic rates in humans and maintaining body temperature. In the field of IB biology, calorimetry is an essential method for biological analysis, with applications in life sciences, pharmacology, ecology, and environmental science. This experiment employed calorimetry to determine the specific calorie content in different foods while maintaining consistent conditions.
With an increasing emphasis on healthier dietary choices, many individuals are now seeking low-sugar and nutritious foods, especially those aiming to reduce calorie intake for weight management.
Among five different foods (orange, chocolate, broccoli, bread, cheese), which one is the most suitable for individuals aiming to reduce calorie consumption and maintain a low-calorie diet?
The amount of heat transferred, denoted as calorie (Q), in water can be calculated using the thermodynamic equation:
Q = mw * cw * ΔT (Equation 1)
Where:
One calorie is defined as the amount of heat required to increase the temperature of one gram of water by 1°C.
It is hypothesized that broccoli will have the lowest calorie content among the five different foods, making it the most suitable choice for individuals looking to reduce calorie intake and follow a low-calorie diet.
The following equipment and materials were used for this experiment:
In this experiment, both independent and dependent variables were identified and controlled.
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The independent variable (IV) is the variable manipulated to test its effects on the dependent variable (DV).
Table 1: Variables
| Variable | Identify Variable | How to Control Variable | Why Control Variable |
|---|---|---|---|
| Independent | Five food samples | N/A | N/A |
| Dependent | Calories per gram (Cal/g) | N/A | N/A |
| Controlled | Quality of food samples |
|
Maintaining the quality of food samples is crucial to prevent significant deviations in experimental results. Changes in food quality may result in increased enzyme activity, affecting the accuracy of measurements. Additionally, food undergoing oxidation due to exposure to oxygen can lead to spoilage.
The experiment should be conducted in a closed environment with consistent conditions, including the same experiment site, temperature, light intensity, air quality, and humidity. Experimenters should wear professionally sealed clothing to minimize external influences. |
This experiment involves various safety, ethical, and environmental considerations that must be addressed:
Researchers must follow safety protocols while operating the calorimeter, as it involves the combustion of food samples, which poses a fire hazard. Proper attire for isolation, including safety clothing, should be worn to minimize potential risks.
Ethical concerns may arise if students attempt to manipulate or alter experimental data when the results do not align with their expectations. To mitigate this, the experiment can be conducted multiple times to reduce errors and ensure accuracy. However, results should be recorded faithfully, even if they deviate from the expected outcome. Additionally, varying the mass of a single food sample can help validate the consistency of calorie measurements.
Proper disposal of laboratory materials is essential to address environmental concerns. Researchers should be attentive to disposing of potentially hazardous or spoiled food waste in designated waste disposal areas.
The following steps outline the procedure for conducting the experiment:
The raw data for the initial and final values of mass and water temperature for each food sample are presented in Table 2:
| Food Sample | Initial Mass Food Sample With Crucible (g) | Final Mass Food Sample With Crucible (g) | Change in Mass (g) | Initial Water Temp (°C) | Final Water Temp (°C) | Change in Water Temp (°C) |
|---|---|---|---|---|---|---|
| Broccoli | 16.07 | 15.01 | 1.06 | 20.00 | 20.60 | 0.60 |
| Bread | 15.79 | 15.01 | 0.78 | 20.00 | 23.20 | 3.20 |
| Chocolate | 16.32 | 15.02 | 1.30 | 20.00 | 31.60 | 11.60 |
| Cheese | 16.32 | 15.02 | 1.30 | 20.00 | 27.20 | 7.20 |
| Orange | 16.30 | 15.02 | 1.28 | 20.00 | 21.00 | 0.90 |
The absolute uncertainty values in Table 2 represent the greatest precision, i.e., the smallest unit to which a measurement can be made. This is known as the least count. For example, a mass measurement of 16.07 g has a least count of ±0.01 g, indicating that the value should fall between 16.06 g and 16.08 g.
The data in Table 2 reveals that while there is no significant difference in the change in mass for all food samples, there is a substantial variation in the change in water temperature. Notably, the difference between chocolate (11.60°C) and broccoli (0.60°C) is particularly pronounced.
The following calculations are performed using the raw data for broccoli from Table 2:
Q = mw * cw * ΔT
Calculate the temperature difference in broccoli:
ΔT = (final temperature) - (initial temperature) = 20.60°C - 20.00°C = 0.60°C
Calculate the total calories in broccoli:
Calories = (mass of water) * (ΔT) * (1 Calorie/(Kg°C)) * (1 Kg/1000 g) = (600 g) * (0.60°C) * (1 Calorie/(Kg°C)) * (1 Kg/1000 g) = 0.36 Cal
Calculate the calories per gram of food:
Calories per gram (Cal/g) = Calories in food sample (Cal) ÷ Change in the mass of the sample (g) = 0.36 Cal ÷ 1.06 g = 0.34 Cal/g
The processed data for each food sample, including the change in mass, change in water temperature, calories in the food samples, and calories per gram, are presented in Table 3:
| Food Sample | Change in Mass (g) | Change in Water Temp (°C) | Calories in Food Sample (Cal) | Calories Per Gram (Cal/g) |
|---|---|---|---|---|
| Broccoli | 1.06 | 0.60 | 0.36 | 0.34 |
| Bread | 0.78 | 3.20 | 1.92 | 2.46 |
| Chocolate | 1.30 | 11.60 | 6.96 | 5.35 |
| Cheese | 1.30 | 7.20 | 4.32 | 3.32 |
| Orange | 1.28 | 1.00 | 0.60 | 0.47 |
The results presented in Table 3 reveal that broccoli has the lowest calorie content, while chocolate has the highest calorie content among the five food samples. A visual representation of the data is provided in Chart 1, illustrating a strong correlation between the release of energy in the form of heat and the calorie content in the food samples. This relationship suggests that foods with higher calorie content also release more energy in the form of heat during combustion.
Based on the results of the experiment, it is evident that broccoli contains the fewest calories (0.36 Cal) among the five food samples, making it an ideal choice for individuals seeking to reduce calorie intake and maintain a diet. Conversely, chocolate was found to have the highest calorie content (6.96 Cal) among the samples, indicating that it should be avoided by those looking to diet. These conclusions align closely with the raw data, where table 2 demonstrates that chocolate exhibited the greatest change in water temperature, while broccoli exhibited the smallest change. This suggests that chocolate releases more energy in the form of heat than broccoli does.
In summary, the experiment successfully answered the research question by demonstrating that broccoli is the lowest-calorie option, making it the most suitable choice for individuals seeking a diet.
| Error and Explanation | Type of Error | Solution |
|---|---|---|
| Taking the measurement of the final temperature before it is steady. | Random Error | Be patient and wait for the final results to stabilize before recording the measurements. |
During the calorimetry process, it was observed that the heat transferred to the water constituted a significant fraction of the total heat transferred. Furthermore, it was evident that the more heat energy the water absorbed, the higher the calorie content in the food samples. However, it is essential to acknowledge that this experiment did not account for the vitamins present in the food samples.
Vitamins are organic molecules that serve as essential micronutrients required by organisms in small quantities for proper metabolic function. They play a crucial role in supporting normal growth, development, and overall health by facilitating the efficient utilization of chemical energy from food, as well as aiding in the processing of proteins, carbohydrates, and fats during cellular respiration.
In light of our research question, it is evident that future investigations should consider the vitamin content in various food samples. This additional information would help identify the most beneficial food options for individuals aiming to maintain a balanced diet by selecting foods with both low calorie and high vitamin content.
Measurement Of Latent Calorimetry In Five Different Foods. (2024, Jan 11). Retrieved from https://studymoose.com/document/measurement-of-latent-calorimetry-in-five-different-foods-2
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