TOPIC: Diet and Nutrition

ASSOCIATED LABS

Activity #01: Determine the energy content of a food sample.

If a sample of food will burn well in air, you can measure its energy content using a
simplified version of the food calorimeter.

SBA SKILL: ORR/MM/AI

If the change in temperature is greater when the water is heated with the use of the
fire caught by the food substance, then the energy content in the food substance is
higher because the heat energy is greater, since the heat energy is absorbed by the
water when the fire is kept under the test tube containing water. The formula
indicates that if the change in temperature is greater when the mass of the
substances and the volume of water are constant, then the heat energy is higher.

Apparatus

 Test Tube
 Measuring Cylinder
 Laboratory Thermometer
 Water
 Needle with Handle
 Scalpel (for cutting the substances into exactly 0.5 grams)
 Test tube holder
 Burner
 The following substances are the 5 different food items that are used to
conduct the experiment, the substances used are:

i. Biscuit

ii. Koko Crunch

iii. Cheetos

iv. Peanut

v. Candlenut

Prepared by: Ms. Rambaran

Variables

 Independent Variable: Heat energy of the food substance used.

 Dependent Variable: Temperature change in the water/Amount of energy
absorbed.
 Controlled Variable: Amount of water, Temperature of surroundings, Type of
needle used, Temperature of water.

Manipulation

 Independent Variable: As we vary the food items that we use, their heat
energy/ they themselves become the independent variable.
 Dependent Variable: The change in temperature/ Heat energy absorbed is
varied as the heat energy of the substance is varied.
 Controlled Variable: The temperature is not varied in any case or does not
depend on anything during this experiment, amount of water equals 20ml in
each trial of experiment for each food substance.

Procedure

 Measure 20ml water in the measuring cylinder and pour in the test tube.
 Place the test tube in the holder and lock it tight.
 If the food substance measures 0.5 grams on the electrical balance, then use
the substance, otherwise use the scalpel to divide it into smaller pieces and
make sure it measures exactly 0.5 grams.
 Measure the initial temperature of water using the thermometer
 Poke through a food substance measuring 0.5 grams using the needle with the
handle.
 Turn on fire on the burner.
 Set the food substance on the needle to fire on the burner.
 Once the food substance starts to burn, place it under the test tube so the
water inside it can absorb heat.
 Measure the temperature change in the water using the thermometer.
 Measure the energy content in the food item by using the following formula:

https://schoolworkhelper.net/lab-answers-energy-from-burning-food/

Prepared by: Ms. Rambaran

Activity #02: Food tests

This experiment allows the students to become familiar with both the positive and
negative colour results for identifying biomolecules such as – sugars (reducing and
non-reducing), starch, lipids and proteins. Additionally, a food sample can be tested
and the biomolecules it contains identified.

 10 Test tubes
 2 Test tube racks
 Test tube holder
 2 Measuring cylinders
 Large beaker
 Bunsen burner
 Gauze and tripod stand
 Labels
 Stop clock
 Distilled water
 Glucose solution (reducing sugar)
 Sucrose solution (non-reducing sugar)
 Starch solution
 Oil (vegetable)
 Protein solution (albumen)
 Benedict’s solution
 Hydrochloric acid (HCl)
 Sodium hydroxide (NaOH)
 Copper sulphate (CuSO4)
 Iodine solution
 *Food sample ____________ (optional)

Prepared by: Ms. Rambaran

METHOD:
(A) BENEDICT’S TEST (REDUCING SUGAR TEST):
1. Label 2 clean test tubes – R1 and R2. Add 1cm3 distilled water to R1 and 1cm3
glucose to R2.
2. In each test tube add 2 cm3 of Benedict’s solution.
3. Place both test tubes into a boiling water bath for 2 minutes.
4. Observe and record the initial and final colours of each test tube in an
appropriate table.

(B) NON-REDUCING SUGAR TEST:

1. Label 2 clean test tubes – N1 and N2. Add 1cm3 distilled water to N1 and 1cm3
sucrose to N2.
2. In each test tube add 2 cm3 hydrochloric acid (HCl).
3. Boil each tube in a water bath for exactly 1 minute, then remove from the
water bath and neutralize with 2cm3 sodium hydroxide (NaOH) – until the
fizzing stops.
4. Carry out the Benedict’s test as above (A -steps 2 – 4).
5. Observe and record the initial and final colours of each test tube in an
appropriate table.

Prepared by: Ms. Rambaran

(C) STARCH TEST (IODINE TEST)
6. Using cleaned test tubes – S1 and S2 – add 1cm3 distilled water to S1 and 1cm3
starch to S2.
7. Add 3 drops of iodine solution to each test tube.
8. Observe and record the initial and final colours of each test tube in an
appropriate table.

(D) PROTEIN/ BIURET TEST

9. Using cleaned test tubes – P1 and P2 – add 1cm3 distilled water to P1 and
1cm3 protein to P2.
10. To each test tube add 1 cm3 of dilute sodium hydroxide (NaOH) followed by 4
drops of 5% Copper Sulphate solution (CuSO4), shake gently to mix each test
tube.
11. Observe and record the initial and final colours of each test tube in an
appropriate table.

(E) EMULSION TEST FOR LIPIDS

1. Using cleaned test tubes – L1 and L2 – place 1cm3 distilled water to L1 and
1cm3 oil to L2.
2. To each test tube add 1 cm3 of ethanol, and shake each vigorously.
3. Pour cold distilled water into each test tube.
4. Observe and record the initial and final colours of each test tube in an
appropriate table.

Name of Test Substance tested Main reagents/ treatment

Benedict’s test/ Reducing R1 - water - Benedict’s solution
sugar test R2 – glucose solution - Heat
Non-reducing sugar test N1 - water - HCl + heating
N2 – sucrose solution - NaOH
- Benedict’s solution + heat
Starch/ Iodine test S1 - water - Iodine solution
S2 – starch solution - (no heating)
Protein/ Biuret test P1 - water - NaOH or KOH
P2 – protein solution - 5% CuSO4 (no heating)
Emulsion test L1 - water - Ethanol + shaking
L2 - oil - Cold water

Prepared by: Ms. Rambaran