Energy in food:- M3 ( LAB REPORT )

Aim: To determine energy content of food samples provided.

Introduction: Food is the most important way in which energy is taken into the body. It’s the energy in food that sustains us, and the effect of food energy on our body is the basis for the dietary practice. Carbohydrates, fibre, fats, proteins, organic acids, polios, and ethanol all release energy during respiration — this is often called 'food energy'. When nutrients react with oxygen in the cells of living things energy is released. A small amount of energy is available through anaerobic respiration. Fats and ethanol have the greatest amount of food energy per mass, 9 and 7 kcal/g (38 and 30 kJ/g) respectively. Proteins and most carbohydrates have about 4 kcal/g (17 kJ/g).

Requirements: clamp stand, Matches, Burner, Two food samples (Groundnut, Almond) , Needle to hold the food samples, water, Gas burner,  electronic balance, Thermometer.

Procedure: 1) Take water in the test tub and weigh it and take the temperature.

2) Then take the weight of test tub with water put it on the stand.

3) Then take the food samples and burn it till it doesn’t start to burn by its own.

4) Then take it down of the test tube and tell it does not distinguish.

5) Then again start to count the maximum temperature of water, weight of burnt food sample and

6) Record the observations.

Observation: When the food sample burn then it would start burning by its own and it was showing the energy and oil that was there in the food. In food samples of Almond and Groundnut the Almond burned for more time.

Data table
Measurements	Sample 1	Sample 2
Food used	Groundnut	Almont
Mass of measuring   cylinder	29.3	29.3
Mass of test tube plus water	39.8	39.8
Minimum temperature of water	30	30
Maximum temperature of water	69	70
Initial mass of food	0.7	1.0
Final mass of food	0.2	0.6