EXPERIMENT 13.

1
Calculating the energy in food
STUDENT LABORATORY NOTES
Introduction
Biochemists often measure the energy value of a food by burning a sample of the food under controlled
conditions in a bomb calorimeter. This process may be simulated in the laboratory using simpler, though less
accurate, equipment. The energy of the food being tested may be calculated by assuming that the specific
heat of water is 4.18 J g–1 °C–1 .

Aim
To measure the energy content of various foods by calorimetry, and to compare the experimental value with
published energy values

Hypothesis

Preparation for task

Location to conduct this task
In the laboratory

Duration
60 minutes

Group size
2 or 3 students

Methodology
Materials (per group)
• Various food samples (e.g. corn chips, cereal, • Tweezers
potato chips, bread, biscuits, cheese snacks) • Thermometer
• 10 mL water • Measuring cylinder
• Test tube • Matches
• Retort stand • Scales
• Bosshead and clamp • Aluminium foil

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 STUDENT LABORATORY NOTES | EXPERIMENT 13.1 logbook

Method
1. Pour 10 mL of water into a test tube. Measure and record the temperature of the water.
2. Place the corn chip on a piece of aluminium foil. Accurately weigh the corn chip (and the foil). Record
its mass.
3. Set up a bosshead and clamp and retort stand with the test tube of water.
4. Place the foil and corn chip on the bottom on the retort stand (this will allow the foil to catch the ashes
from the corn chip so it can be reweighed).
5. Holding the corn chip with tweezers, carefully light it up using matches and hold it so it is underneath
the test tube with water.
6. Allow the corn chip to burn completely and record the final temperature (if you do not have time, allow
for the corn chip to burn as much as possible).
7. Record the final temperature of the water when the corn chip has been completely burned.
8. Record the mass of the foil and remains of the corn chip.
9. Assuming that the specific heat of water is 4.184 J g–1 °C–1 , calculate the heat content of the corn chip.
10. Repeat the process with other foods.

Health and safety guidelines

• During this investigation, different food will be alight and the temperature of water will increase. It is
important to be careful until equipment has cooled before touching it to avoid burns.
• Be wary of food allergies when conducting this investigation.
• Food being used must not be consumed.

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 STUDENT LABORATORY NOTES | EXPERIMENT 13.1 logbook

Results

You should use the formula q = mcΔT (where m is the mass of water, c is the specific heat capacity of
1. Present your results in the table below.

water and ΔT is the change in water temperature) to determine the energy in the food burnt.
per gram
Energy
burnt food
Energy in
temperature
Change in
temperature
of water
Final
temperature
of water
Initial

was burnt
food that
Mass of

mass
Final
Initial
mass
tested
being
Food

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 STUDENT LABORATORY NOTES | EXPERIMENT 13.1 logbook

2. Create a bar graph showing the different energy per gram in the foods being tested.

Discussion questions
1. Compare the value you obtained for the heat content of a food in your experiment with the expected heat
as shown on the packet. How accurate are your results?

2. List the sources of error in your experiment.

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 STUDENT LABORATORY NOTES | EXPERIMENT 13.1 logbook

3. How could the design of this experiment be improved?

4. Why do some foods contain more energy than others?

Conclusion
Write a conclusion to explain how this process can be used to determine the energy in food.

Jacaranda Chemistry 2 VCE Units 3 & 4 Second Edition

EXPERIMENT 13.2
Solution calorimetry
LABORATORY NOTES
Teacher-led video tlvd-0769

Introduction
The energy in food can be measured by burning the food in a bomb calorimeter, which consists of a small
sealed container with a supply of oxygen in a sturdy insulated vessel containing water. The principles of
calorimetry can be examined through simple solution calorimetry. The heat of reaction in a solution may be
calculated by using a calibrated calorimeter. In the laboratory, a solution calorimeter may be made from a
disposable foam cup.
The reaction being investigated in this experiment is zinc displacing copper from copper(II) sulfate
solution according to the equation:

Zn(s) + CuSO4 (aq) → Cu(s) + ZnSO4 (aq)

or

Zn(s) + Cu2+ (aq) → Cu(s) + Zn2+ (aq)

Aim
Part A: To determine the calibration factor of a solution calorimeter
Part B: To determine the heat of reaction for zinc metal and copper ions

Preparation for task

Location to conduct this task
In the laboratory
Duration
60 minutes
Group size
2 or 3 students

Methodology
Materials (per group)
• 2 disposable polystyrene cups •
• 10 cm × 10 cm sheet of cardboard
Heating coil of 2 ohms resistance
• Filter paper
• Thermometer •
100 mL of 0.2 mol L−1 copper(II) sulfate
2 g of zinc powder
• 6V DC supply •
• Voltmeter solution
• Ammeter • Weighing scales
• Switch • Stopwatch

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 LABORATORY NOTES | EXPERIMENT 13.2 logbook

Method
Part A: Calibrating the calorimeter
1. Set up the calorimeter as shown in the figure and write a number on
it so you know it is yours.
2. Record the number of your calorimeter in the results table.
3. Add 100 mL of water to the calorimeter and record its temperature.
4. Set up the apparatus
for calorimeter calibration as shown in part (a) of the figure below
(the figure also shows the circuit diagram of the apparatus in part (b)).
Use a heating coil of 2 ohms resistance and a 6V DC power supply.

(a) (b)

– +
6 V DC 6V
ammeter voltmeter
supply
–
– +
Y
thermometer +
X Y

calorimeter
switch

5. Switch on the current and commence timing.

6. Record the current and potential difference while the water is heating.
7. Switch off after exactly three minutes, stir the water and record the
highest temperature reached.

1. Pour 100 mL of 0.2 mol L−1 copper(II) sulfate solution into the
Part B: Determining the heat of reaction of a simple redox reaction
calibrated polystyrene cup calorimeter.
2. Accurately weigh out 2 g of zinc powder on a piece of filter paper and record in the results table.
3. Tip the powder into the calorimeter.
4. Immediately record the initial temperature of the solution.
5. Record the temperature of the solution when the reaction is complete (at this point, the blue colour of the
solution will fade completely).
6. Calculate the heat of reaction and then write a thermochemical equation for the reaction between zinc
metal and copper ions.

Health and safety guidelines

• Wear gloves, glasses and a lab coat for the duration of this experiment.
• Make sure that the area is well-ventilated.
• Ensure all equipment has been maintained and checked for damage before use.

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 LABORATORY NOTES | EXPERIMENT 13.2 logbook

Results
Part A:
Initial temperature (°C) Final temperature (°C) Current (A) Voltage (V) Time (seconds)

1. Calculate the calibration factor

Part B:
Initial temperature (°C) Final temperature (°C)

Mass of zinc (g) Molar mass zinc (g mol−1 ) Amount in mol of zinc (mol)

Volume of copper sulfate (L) Concentration (mol L−1 ) Amount in mol of copper ions (mol)

2. The limiting reagent is:

3. Calculate the energy change for the reaction

4. Calculate the energy change per mole

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 LABORATORY NOTES | EXPERIMENT 13.2 logbook

Discussion questions
1. Is the reaction exothermic or endothermic? Explain.

2. Why does the blue colour of the copper (II) sulfate solution decrease?

3. In the experiment why is the limiting reagent used for the calculation?

4. Draw an energy level diagram for the reaction.

5. List the sources of error in this experiment.

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 LABORATORY NOTES | EXPERIMENT 13.2 logbook

6. How would you expect these sources of error to affect the value you obtain for the heat of reaction for the
solution?

7. Outline modifications to the experimental procedure that would allow you to determine the heat of
reaction more accurately.

8. Explain the differences between a simple solution calorimeter and a bomb calorimeter.

Conclusion

for ΔH.
State the calibration factor with correct units. Write out the thermochemical equation with correct sign

Jacaranda Chemistry 2 VCE Units 3 & 4 Second Edition