1.

Estimating rate of transpiration from a

plant cutting
This activity gives you a chance to estimate the rate of water loss
(transpiration) from a plant cutting. A plant cutting will be placed in a
graduated cylinder of water. The initial mass of the whole apparatus
will be recorded. After a period of time, you will mass the apparatus
again to determine if the plant experienced a loss of water through
transpiration. Changes in water volume can also be observed.

Uptake of water gives an estimate of water loss by transpiration.

However, if the plant tissues were not fully hydrated at the start, or
are not fully hydrated , the estimate could be incorrect in either
direction.
Also, plants use some of the mass of water they absorb to make
carbohydrates by photosynthesis.
If the plant cuttings are growing actively, some increase in mass
could be due to growth, which will mean the transpiration rate is
under-estimated. Conversely, if some leaves die, there will be a loss
in mass that will over-estimate the rate of transpiration.

2.How much energy is there in food?

Take samples of a range of foodstuffs and set them alight in
turn. Burn food samples under a boiling tube containing a measured
amount of water. Measure the temperature increase in the water.
Calculate the amount of energy needed to cause that temperature
increase. This gives an estimate of the amount of energy stored in
the food.

What does it mean to say that we burn food in our bodies? The
digestion and metabolism of food converts the chemical constituents
of food to carbon dioxide and water. This is the same overall reaction
that occurs when organic molecules such as carbohydrates, proteins,
and fats are burned in the presence of oxygen. The reaction of an
organic compound with oxygen to produce carbon dioxide, water
and heat is called a combustion reaction.All combustion reactions
are exothermic, as they release energy.