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1 Determining the Energy Value in Food Samples Problem statement: How to determine the energy values in food samples? Hypothesis: The energy value in cashew nut is higher than the energy value in groundnut and almond nut. Variables: Manipulated variable: Types of nuts Responding variable: Energy value of nuts/Rise in water temperature Constant variable: Mass of water, distance between food sample and the boiling tube Materials and apparatus: Cashew nut, groundnut, almonds nut, distilled water, matches, Bunsen burner, retort stand, thermometer, boiling tube, pin, plasticine, cotton wool and measuring cylinder Procedures:

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Figure 1 (P 1) Weigh a groundnut and record its weight. (P1) Fill a boiling tube with 20 ml of distilled water.(P1) Clamp the boiling tube to the retort stand.(P1) Record the initial temperature of the water in the boiling tube.(P2) Spike the groundnut firmly at the end of the pin which is mounted on some plasticine.(P1) Ignite the groundnut by holding it to the flame of a Bunsen burner. Then place it immediately beneath the boiling tube to heat the water.(P1,P5) Stir the water gently with the thermometer.(P1,P5) Record the final temperature that is the highest temperature reached as soon as the groundnut has stopped burning.(P3) Calculate the energy value of the groundnut using the formula below:

Imelda anak Nyaun/S.M.K. Serian

(P3) 10. Repeat the experiment using cashew nut and almond nut.(P4) 11. Record the result in the table below.(P3) 12. Draw a bar chart to show the energy value of different types of nuts.(P3) Results: Types of nut Mass of nut (g) Mass of water (assuming that 1 ml of water weight 1g) Initial temperature of water (oC) Final temperature of water (oC) Increase in temperature (oC) Energy value of nut (kJg-1) Groundn ut Cashew nut Almonds nut

Imelda anak Nyaun/S.M.K. Serian