EXPERIMENT TO INVESTIGATE THE ENERGY VALUE OF THE FOOD SAMPLES

Problem Statement Hypothesis Variables List of apparatus and materials

What is the energy value in ground nut, cashew nut, and almond nut ? Different type of food samples gives different energy value. Manipulated variables : Type of nut Responding Variables : Energy value Constant variable : Volume of distilled water Apparatus (A): Boiling tubes, retort stand, plasticine, long pins, thermometer, electronic weighing scale, 25ml measuring cylinder Materials (M) :Fresh ground nuts, fresh cashews nuts, fresh almond nut, distilled water and matches Weigh the cashew nut and record its weight. Fill a boiling tube with 20ml of distilled water. Clamped the boiling tube to a retort stand. Record the initial temperature of the distilled water. The pointed end of a long pin is poked into the cashew nut. The other end of the pin is poked into with a piece of plasticine. 6. The cashew nut is ignited by using a match stick and immediately placed under the boiling tube. 7. The flame from the cashew nut is allowed to heat up the water. The water is stirred gently by using a thermometer to distribute the heat evenly. At the same time the rise in temperature is observed. Measure and record the final temperature using the thermometer. 8. Record the final temperature of the water in a table. 9. The energy value of the cashew nut is calculated using the formula : Energy value = 4.2 (Jg-1 oC-1) x mass of water (g) x increase in temperature(oC) Mass of peanut(g) 10. Steps 1 to 9 are repeated by using a groundnut and almond nut. 1. 2. 3. 4. 5.

Experimental procedure

Presentation of data

Food sample Weight(g) Initial temperature of water (oC) Final temperature of water (oC) Rise in temperature (oC) Energy value (J)

Cashew nut

Ground nut

Almond nut

Muhamad Efendy Jamhar / MJSC Pontian 12

Experiment to determine three different fruit juices has the highest percentage of vitamin C Problem Statement Hypothesis Variables List of apparatus and materials Which fruit juice contains the highest percentage of vitamin C ? Different fruit juices has different percentage of vitamin C. Manipulated variables : Type of fruit juices Responding variables : Percentage of vitamin C in fruit juices Constant variables : Concentration of DCPIP solution Materials : freshly prepared pineapple, watermelon and orange juices, 0.1% ascorbic acid solution, DCPIP solution Apparatus : 5ml syringe(with needle), 1ml syringe, specimen tubes, 5ml measuring cylinder 1. 1 ml of DCPIP solution is placed in a specimen tube using a 1 ml syringe. 2. 5 ml syringe was filled with 5 ml of 0.1% ascorbic acid solution. 3. The needle of the 5 ml syringe was immersed into the DCPIP solution. 4. Ascorbic acid solution was added drop by drop until the DCPIP solution, and gently stirred with the needle of the syringe. (Do not shake the tube vigorously). 5. Ascorbic acid solution is added continuously until the DCPIP solution is decolourise. 6. The volume of ascorbic acid solution used measured using a syringe and recorded. 7. Steps 1-6 are repeated using fresh orange, pineapple and watermelon juice. 8. The volume of fruit juices required to decolourise the DCPIP solution in each fruit juice is measured using a syringe and recorded in a table. 9. The percentage and the concentration of vitamin C in each fruit juice are calculated using the formula. Vol of 0.1% ascorbic acid(mgcm-3) Volume of fruit juice

Experimental procedure

Muhamad Efendy Jamhar / MJSC Pontian 12

Presentation of data

Solution/ fruit juice

Volume of solution/fruit Percentage Conc. of juice needed to decolourise of vitamin C vitamin C 1 ml of DCPIP solution (ml) (%) (mg cm-3) 1 2 3 Average

0.1% ascorbic acid Pineapple juice Watermelo n juice Orange juice

Muhamad Efendy Jamhar / MJSC Pontian 12