6.

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:

Figure 1 (P 1)
1. Weigh a groundnut and record its weight. (P1)
2. Fill a boiling tube with 20 ml of distilled water.(P1)
3. Clamp the boiling tube to the retort stand.(P1)
4. Record the initial temperature of the water in the boiling tube.(P2)
5. Spike the groundnut firmly at the end of the pin which is mounted on
some plasticine.(P1)
6. 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)
7. Stir the water gently with the thermometer.(P1,P5)
8. Record the final temperature that is the highest temperature reached as
soon as the groundnut has stopped burning.(P3)
9. 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 Groundn Cashew Almonds

ut nut 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)

© Imelda anak Nyaun/S.M.K. Serian