Understanding the Biomolecules Within Food Items

Categories: Chemistry

Essay, Pages 5 (1189 words)

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Introduction

This experiment aims to investigate and measure the amount of energy within the samples of food through calorimetry. The energy released when the food is burned would transfer to the water, and the change in temperature can be measured.

Food supplies the energy required for the millions of chemical reactions happening within the human body, from demanding activities like exercise to the most basic functions like breathing, as well as the normal production of cells used for growth and repair.

Calorimetry is the experimental method of measuring the heat energy released through the burning of sample foods.

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The heat energy transferred to the volume of water can be calculated using the formula: ^{q = m x C x ΔT}, where q is the energy transferred to the water, m is the mass of the water, C is the specific heat capacity of the water, and ΔT is the change in temperature (final - initial temperature).

The energy content of the food samples can be calculated using the formula: ^{energy content = q / ΔM}, where ΔM is the change in mass of the food sample.

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It's important to note that substantial heat loss can occur during this experiment, so the values calculated for the energy content are less than the actual values. This experiment aims to provide an estimate of the energy content of the food samples.

Aim

The aim of this experiment is to determine and identify the energy content within food samples and use the data to construct a graph depicting the difference in energy content of the three biomolecules (protein, carbohydrate, fat).

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From these results, we will determine which biomolecule releases the most energy out of the three food samples.

Hypothesis

It is expected that the food sample with the highest amount of fat would have the highest transfer of heat energy to the water and thus have the highest energy value among the three food samples.

Risk Assessment

Task or Scenario	Hazard/s	Harm Associated	Solution/Prevention
Lighting of the Bunsen burner	Burns	Start a fire, burns to the operator's skin	Be careful when lighting the Bunsen burner and ensure the match is out after lighting.
Repetitive hand actions near the naked flame of the Bunsen burner	Burns	Clothing might catch on fire, burns to the operator's skin	Handle with care when working near the naked flame, and be cautious of clothing or other flammable items.
Long hair or loose clothing near the Bunsen burner	Start a fire	Catch on fire, loose clothing or hair might catch on fire	Tie hair using a hair tie and secure clothing inside the lab coat.

Materials

Glassware
Safety Equipment
Food samples (5 g each): White bread, Almonds, Beef jerky
Thermometer
Lab coats
Electronic balance
3x test tubes (suitable for the clamp)
Safety glasses
Bunsen burner
100mL beaker
Clamp
Retort stand
Test tube rack
Food sample holder
Matches

Method

Using the pipette, add 10mL of water into each of the 3 test tubes.
Place all 3 test tubes into the rack.
Set up the retort stand, attach the clamp to the stand, and position one of the test tubes 7cm away from the food sample.
Weigh the food sample using the electronic balance and record the mass in the log book.
Record the starting temperature of the water in the test tube using the thermometer and record it in the log book.
Place the food sample on the food sample holder, ensuring it is 7cm away from the bottom of the test tube.
Light the food sample and keep it lit for 3 minutes.
Record the temperature of the water in the test tube in 20-second increments during the burning process in the log book.
After 3 minutes, extinguish the flame (if not burnt out) and let the food sample cool down.
Record the final temperature of the water in the test tube.
Weigh and record the final mass of the food sample in the log book.
Repeat steps 3–12 for the other 2 food samples.

Results

Raw data for the calorimetric analysis of white bread, almond, and beef jerky:

Food Item	White Bread	Almond	Beef Jerky
Initial Mass of Food Sample (g)	5.0	5.0	5.0
Final Mass of Food Sample (g)	4.2	4.8	4.6
Change in Mass of Food Sample (g)	0.8	0.2	0.4
Mass of Water (g)	100.0	100.0	100.0
Initial Temperature of Water (°C)	25.0	25.0	25.0
Final Temperature of Water (°C)	37.5	38.2	35.8
Change in Temperature (°C)	12.5	13.2	10.8

Discussion

Calculate the heat energy (q) that was transferred to the water using the formula: q = m x C x ΔT.
- For White Bread:
  - Mass of water (m) = 100.0 g
  - Specific heat capacity of water (C) = 4.18 J/g°C (typical value)
  - Change in temperature (ΔT) = 12.5°C (final temperature - initial temperature)
- For Almond:
  - Mass of water (m) = 100.0 g
  - Specific heat capacity of water (C) = 4.18 J/g°C (typical value)
  - Change in temperature (ΔT) = 13.2°C (final temperature - initial temperature)
- For Beef Jerky:
  - Mass of water (m) = 100.0 g
  - Specific heat capacity of water (C) = 4.18 J/g°C (typical value)
  - Change in temperature (ΔT) = 10.8°C (final temperature - initial temperature)
Using the formula q = m x C x ΔT for each food item:
- For White Bread: q = 100.0 g x 4.18 J/g°C x 12.5°C = 5237.5 J (or 5.24 kJ)
- For Almond: q = 100.0 g x 4.18 J/g°C x 13.2°C = 5535.36 J (or 5.54 kJ)
- For Beef Jerky: q = 100.0 g x 4.18 J/g°C x 10.8°C = 4497.36 J (or 4.50 kJ)
Determine if the energy content of each food sample is accurate. If not, explain why.
The calculated energy content of each food sample (White Bread: 5.24 kJ, Almond: 5.54 kJ, Beef Jerky: 4.50 kJ) provides an estimate of the energy content based on the heat energy transferred to the water during combustion. However, it's important to note that this method may not account for all the energy within the food samples, as substantial heat loss can occur during the experiment. Thus, the values calculated are likely to be less than the actual energy content.
Determine the energy content of each of the food samples and rank them from highest to lowest.
Based on the calculated energy content values:
1. Almond: 5.54 kJ
2. White Bread: 5.24 kJ
3. Beef Jerky: 4.50 kJ
According to the results, the almond sample released the highest amount of energy, followed by white bread and then beef jerky. This suggests that, in this hypothetical experiment, almonds contain the highest energy content among the tested food samples.

Conclusion

In conclusion, this experiment aimed to determine the energy content within food samples using calorimetry. It was hypothesized that the food sample with the highest fat content would release the most energy. The experiment provided valuable insights into the energy content of these food items.

Errors/Uncertainties

One source of error in this experiment is the variation in sizes and shapes of the food samples, which could affect the nature of combustion and result in inconsistent data. To mitigate this, it is essential to use food samples with equal mass.

Additionally, some food samples may contain other chemicals, such as preservatives, which can alter the results. To minimize inconsistencies, it is crucial to use food samples with the highest overall amount of the desired biomolecule.

References

Nutritional value of food samples retrieved from https://www.fatsecret.com/calories-nutrition/
Commons, C. (2016). Heinemann Chemistry (5th ed., Vol. 2). Melbourne, Vic.: Pearson Education Australia.

Understanding the Biomolecules Within Food Items. (2024, Jan 10). Retrieved from https://studymoose.com/document/understanding-the-biomolecules-within-food-items