Experiment Caloric Content Of Food

Topics: Energy, Heat, Mass Pages: 2 (379 words) Published: February 14, 2015
Experiment Date: 11/22/2014
Date Submitted: 11/25/2014
TITLE: Caloric Content of Food
PURPOSE: To measure the energy content of various food items, as well as become familiar with energy units like calories and joules. PROCEDURE: First, weigh your empty beaker, fork, beaker with half water, mass of marshmallow walnut popcorn, and the test tube holder. Then record the temp of the water in the breaker. The next thing you do is light the marshmallow on the fork and hold under the beaker making sure to stir the water occasionally. Once the marshmallow is completely burnt, record the temp of the water and weigh the fork with the marshmallow. Repeat this with the other two food to get results.

DATA RESULTS:
FOOD ITEM DESCRIPTION
MARSHMALLOW
WALNUT
POPCORN
MASS OF FOOD & HOLDER-INITIAL
42.0
27.6
30.4
MASS OF FOOD & HOLDER-FINAL
41.4
26.3
30.2
MASS OF FOOD BURNT
0.8
1.3
0.2
MASS OF BEAKER
61.9
61.9
61.9
MASS OF BEAKER & WATER
109
109
109
MASS OF WATER
47.1
47.1
47.1
WATER TEMP-INITIAL
30
30
30
WATER TEMP-FINAL
35
55
31
DELTA T (C CHANGE)
5
25
1

QUESTIONS:
A. Which of the foods tested contains the most energy per gram? Walnut B. How do your experimental results compare to published values? Mine were slightly lower C. What type of reaction is used in calorimetry? Single replacement reaction D. What are the products of the reaction? Carbon dioxide and water E. Where did the products go? The air

F. 1. Calculate the total energy released by the combustion of the cashew nut by using the water temp.increase, the mass of the water and specific heat capacity of water. 200 grams x 7 degree x 4.18 J/g =5800 at 4.2 J/cal 2. Calculate the energy released per gram of cashew nut consumed in the reaction. 5880/0.55=10.69 KJ/gm 3. Using the following standards, proteins, and fats determine the caloric content of a bag of your favorite snack food. Teddy Grahams Honey Carbohydrates (22g), protein (2g), and fats (40) …30 Grams...
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