Cal/G Caloric Content

he experimental variable in this experiment was the changing number of Alka Seltzer tablets that were put into the 250mL beaker of vinegar. Some of the control variables in this experiment were that the same beaker and thermometer were used for each trial, the same type of vinegar and Alka Seltzer were used for each trial, and the same amount of vinegar. The original Hypothesis was that more Alka Seltzer would increase the temperature of the vinegar was not correct. After analyzing the data it can be seen that for the first trial the temperature did not change as it stayed at 24 degrees Celsius before and during the reaction with 1 tablet, also for trial two with two tablets the temperature stayed the same at 23 degrees Celsius and did

The purpose of this experiment was to test multiple brands of popcorn under the same setting in order to conclude which one statistically popped the most kernels. I tested the butter flavor of Orville Redenbacher, Wal-mart’s Great Value brand, and Pop Weavers. The different bags of popcorn were popped in the same microwave for the same amount of time, 3 minutes and 15 seconds. Then, the popped corn was counted, as well as the un-popped kernels, in order to determine a ratio, and then I recorded the results in the data table. I repeated these steps two more times for a total of 3 trails for each brand. Then I compared the ratios of all the bags to determine which brand yielded the most popped corn. The statistical technique used to evaluate the data was to find a ratio between the number of kernels in the bottom of the bowl and the number of popped kernels. To find this, I divided the number of the actual popped corns by the total number of kernels left in the bottom of the bowl. The ratios and percent were then compared. Once all my results were in the data table, I averaged the 3 trials for each brand of popcorn.

This scientific experiment is to gauge the amount of kernels popped when the storage temperatures of the kernels are changed. Does freezing popcorn kernels for 24 hours yield more or less popped kernels than popcorn kernels stored at room temperature? By performing this experiment we can decide how to maximize our food potential. We will purchase six identical brands of popcorn from the local food store that have the same ingredients, weight and brand name. We will take three of the bags of popcorn kernels and store it in a standard household freezer for twenty four hours. The temperature

will open in the Calorimetry laboratory with a calorimeter on the lab bench and a sample of

Determine the energy per gram (kcal/g) that is estimated on the package for each food

Aim: To plan, conduct, evaluate and report on an investigation of chemical changes, and make recommendations for their use as an energy source in Heat-and-Eat meal packs.

The purpose of this lab was to determine if lima beans would be able to grow nice and big in gatorade. The hypothesis stated, if we put the lima bean in the gatorade then it will grow really big, fast because gatorade contains of electrolytes that might affect the lima beans growth. The hypothesis turned out to be disapproved because the lima beans average length in the water/ control starting from day 1 was 17.5 mm, 25.4 mm, 42mm, and 44mm. The lima beans average length in the gatorade was 17mm, 22.6mm, and by day 3, the lima beans grew mold. In addition to that, The total mass of the lima bean in the control was greater than the bean in the variable. The lima bean in the control’s total mass was 5.25g, 9g, 11.9g, and 20.5g. The lima bean

Using the table on page 12, I was able to compute the Kcalorie of Cheetos. I calculated 60 Kcals from carbohydrates, 8 Kcals protein, and lastly 90 Kcals lipids. I then simply added them all up and got 158 Kcals. I then calculated the percentage of energy from lipids and found it was 57% percent while carbohydrates were 38% and proteins 5%. it is clear Cheetos are made of mostly carbohydrates and fat, with no real nutritional value. I Know Cheetos aren’t the best food choice but I really didn’t expect the percentage of energy for lipids to be so high compared to the recommended value of 20-35%. I think it’s a little shocking, especially since Cheetos are my favorite! I eat them all of the time. Now that I know this I’ll definitely check

The data collected showed that as the Heating time increased the Falling time decreased in both the Mayple Syrup and the Honey. The Honey seemed to have a huge change in falling time as the heating time increased. There werent any outliers in the data; so therfore the results were pretty consistant. Other than the fact that the honey had a higher range in change for falling time than the Syrup; the results were very similar

Also, using the same technique for Superflab and uncooked rice, concluded the Dmax for Superflab was 4.101x10^-8 and 4.108x10^-8 for uncooked rice. Finally, the average Dmax readings for the green Play-Doh was 4.050x10^-8C (Table 1 and 2). The investigator used solid water as a control to calculate the ratios for each of the bolus materials (Table 3). The One-Way ANOVA concluded differences between the groups (F=523.6, P<0.0001). The average standard deviation between all the samples was

The purpose of this experiment was to determine calorie count relative to kernel height. Furthermore, this information can be used to inform healthy snack choices.

The buttered popcorn released the highest average k/cal per gram, at 1.65. Upon looking at the data, it seems to show that the percentage of carbs in a food has no direct correlation to its K/cal per gram, as the soybean, with the lowest carbohydrate composition is right in the middle of the ranks for energy. However, there is an apparent connection between a food’s lipid makeup and its k/cal per gram. Buttered popcorn, the food with the highest average k/cal per gram, also has the largest concentration of lipids (0.59%), and the marshmallow, which is lowest in lipids (0.03), is also lowest in k/cal. The butter that was added gave the buttered popcorn a boost in k/cal and lipids, meaning that the butter, a lipid, supplied the buttered popcorn with more energy. The chickpea was second highest in its percentage of carbohydrate, but this didn’t not supply much energy. The goldfish was also somewhat high in carbohydrates, but to no avail. The cheeto was very low in protein, but released the second greatest amount of energy, yielding no direct correlation between a food’s protein content and its average k/cal per

As the amount of salt (Tbsp.) increased, so did the height of Ice cream. When two Tbsp. of salt were used, the data resulted in 4.8 cm, 3.1 cm, and 3.4 cm. When the control (6 Tbsp.) were used, the height resulted in 7.5 cm, 8.4 cm, and 5.9 cm. Ten Tbsp. resulted in 5.2 cm, 11.4 cm, and 9.8 cm. As one can see, increasing the amount of salt, showed an increase in the height of Ice cream.

Interestingly, in every single product, the “Calories per serving” listed on the packaging was lower than the total calories I calculated based on the number of grams of fat, carbohydrates and protein in each item. For my calculation, I multiplied the grams of fat x 9 kcal/g, the grams of carbohydrate x 4kcal/g, and the grams protein x 4kcal/g, then added these amounts to derive the total number of calories in each product. The largest discrepancy between the manufacturer and my calculation was for the Clif bar, which reported the calorie count at 250 kcal, but was calculated at 265

Calories can be found in fat, carbohydrate and protein. The main source of calorie comes