OVHS Food Energy Worksheet

Assignment: Food EnergyKhaled Hassoun
North Star Academy
SNC4 Science
Ms. Jacy Barillari
03/09/2021
Question 2:
Analysis and Conclusion:
A) Comment on the accuracy and precision of each set of results.
Because the carbohydrate data had a 42.5 percent error analysis, they were not correct.
Carbohydrate results should have roughly 4 calories per gramme, but our calculations
came up with 2.3 calories per gramme. We couldn’t collect accurate figures or complete
numbers, hence these calculations were not precise.
Although the cooking oil results were more accurate than the carbohydrate results, the
calculations were still off, with an error analysis of 21.42 percent. The results were not
exact; cooking oil should have roughly 9 calories per gramme, but the computations
came up with 6.87. We couldn’t collect accurate figures or complete numbers, hence
these calculations were not precise.
Because the protein powder results had a 42.5 percent error analysis, they were not
correct. The protein powder should have roughly 4 calories per gramme, but the
computations came up with 1.929 calories per gramme. We couldn’t collect accurate
figures or complete numbers, hence these calculations were not precise.
B) Which set of results was most accurate? Explain.
The cooking oil results were the most accurate, with a margin of error of only 21.1
percent. It was the one with the fewest faults and was the most precise.
C) Which set of results was most precise? Explain.
The cooking oil results were the most precise, as [100-21.42=78.74 percent ] cooking oil
had an accuracy of 78.74 percent, but [100-42.5=57.5 percent ] protein powder had just
57.5 percent accuracy.
Question 3:
A) How did all sets of results compare to the actual or accepted values?
In comparison to actual or accepted values, the collection of values was fair enough.
The figures were reasonably close to the true value.
B) What kind of error do you think was involved? Explain.
In this laboratory, there may have been a slew of mistakes. A systematic inaccuracy, for
example, could have resulted from malfunctioning equipment, such as a thermometer,
which could have displayed the incorrect temperature. Another scenario that may have
occurred in this experiment is the entry of incorrect values, which leads to incorrect
calculations.
C) Describe three possible sources of error based on the written procedure, the
diagram of the apparatus set up, and the method used in the calculations.
1. The aluminium cup could have been in contact with the iron ring, which would have
resulted in heat loss. Between the cup and the iron ring, there should have been
insulation.
2. The method employed to perform the calculations, such as mixing up a formula,
could have been a cause of error, resulting in a completely different result.
3. The apparatus setup, which included positioning the aluminium cup at a distance
other than 4.0cm above the food container, could have been a possible source of error.
4) There were many controls in this experiment. Describe three examples.
1. The use of exact volume of water (100ml) throughout the whole experiment
2. The initial temperature of water which was 23.0°C
3. The distance of 4.0cm between the food container and the aluminum cup
5) Why did you wait to record the final temperature of the water and not record it
as soon as the food stopped burning?
We had to get the maximum temperature of the water because it was going to be the
ultimate temperature, thus I waited to record the final temperature of the water instead
of recording it as soon as the food stopped burning.
6) Why didn’t you have to measure the mass of the food container?
The weight of the food container was unnecessary; it had no bearing on the
experiment’s results.
7) Why was each experiment performed five times?
Each experiment was repeated five times to guarantee that the test was accurate. This
was done in order to avoid measuring errors and provide accurate findings.
8) Write a conclusion for this experiment based on the original question.
Finally, this experiment demonstrates that lipids (cooking oil) have the maximum amount
of dietary energy. The results for carbs, proteins, and lipids were significantly lower than
those predicted by the theory. Although the theory was not completely verified, the
results were pretty near to the hypothesis, especially when considering the possible
errors that could have occurred throughout the laboratory.
References:
The Virtual High School – VHS Learning. (n.d.). Retrieved September 3,
2021, from https://vhslearning.org/
Calories per Gram of Fat, Proteins & Carbohydrates. (2015, September 3).
Retrieved September 3, 2021, from
https://www.newhealthadvisor.org/Calories-per-Gram-of-Fat.html
Calculating calories in food. (n.d.). Retrieved September 3, 2021, from
https://huel.com/pages/how-to-calculate-the-energy-value-of-food
Assignment: Food Energy
Khaled Hassoun
North Star Academy
SNC4 Science
Ms. Jacy Barillari
03/09/2021
Question 2:
Analysis and Conclusion:
A) Comment on the accuracy and precision of each set of results.
Because the carbohydrate data had a 42.5 percent error analysis, they were not correct.
Carbohydrate results should have roughly 4 calories per gramme, but our calculations
came up with 2.3 calories per gramme. We couldn’t collect accurate figures or complete
numbers, hence these calculations were not precise.
Although the cooking oil results were more accurate than the carbohydrate results, the
calculations were still off, with an error analysis of 21.42 percent. The results were not
exact; cooking oil should have roughly 9 calories per gramme, but the computations
came up with 6.87. We couldn’t collect accurate figures or complete numbers, hence
these calculations were not precise.
Because the protein powder results had a 42.5 percent error analysis, they were not
correct. The protein powder should have roughly 4 calories per gramme, but the
computations came up with 1.929 calories per gramme. We couldn’t collect accurate
figures or complete numbers, hence these calculations were not precise.
B) Which set of results was most accurate? Explain.
The cooking oil results were the most accurate, with a margin of error of only 21.1
percent. It was the one with the fewest faults and was the most precise.
C) Which set of results was most precise? Explain.
The cooking oil results were the most precise, as [100-21.42=78.74 percent ] cooking oil
had an accuracy of 78.74 percent, but [100-42.5=57.5 percent ] protein powder had just
57.5 percent accuracy.
Question 3:
A) How did all sets of results compare to the actual or accepted values?
In comparison to actual or accepted values, the collection of values was fair enough.
The figures were reasonably close to the true value.
B) What kind of error do you think was involved? Explain.
In this laboratory, there may have been a slew of mistakes. A systematic inaccuracy, for
example, could have resulted from malfunctioning equipment, such as a thermometer,
which could have displayed the incorrect temperature. Another scenario that may have
occurred in this experiment is the entry of incorrect values, which leads to incorrect
calculations.
C) Describe three possible sources of error based on the written procedure, the
diagram of the apparatus set up, and the method used in the calculations.
1. The aluminium cup could have been in contact with the iron ring, which would have
resulted in heat loss. Between the cup and the iron ring, there should have been
insulation.
2. The method employed to perform the calculations, such as mixing up a formula,
could have been a cause of error, resulting in a completely different result.
3. The apparatus setup, which included positioning the aluminium cup at a distance
other than 4.0cm above the food container, could have been a possible source of error.
4) There were many controls in this experiment. Describe three examples.
1. The use of exact volume of water (100ml) throughout the whole experiment
2. The initial temperature of water which was 23.0°C
3. The distance of 4.0cm between the food container and the aluminum cup
5) Why did you wait to record the final temperature of the water and not record it
as soon as the food stopped burning?
We had to get the maximum temperature of the water because it was going to be the
ultimate temperature, thus I waited to record the final temperature of the water instead
of recording it as soon as the food stopped burning.
6) Why didn’t you have to measure the mass of the food container?
The weight of the food container was unnecessary; it had no bearing on the
experiment’s results.
7) Why was each experiment performed five times?
Each experiment was repeated five times to guarantee that the test was accurate. This
was done in order to avoid measuring errors and provide accurate findings.
8) Write a conclusion for this experiment based on the original question.
Finally, this experiment demonstrates that lipids (cooking oil) have the maximum amount
of dietary energy. The results for carbs, proteins, and lipids were significantly lower than
those predicted by the theory. Although the theory was not completely verified, the
results were pretty near to the hypothesis, especially when considering the possible
errors that could have occurred throughout the laboratory.
References:
The Virtual High School – VHS Learning. (n.d.). Retrieved September 3,
2021, from https://vhslearning.org/
Calories per Gram of Fat, Proteins & Carbohydrates. (2015, September 3).
Retrieved September 3, 2021, from
https://www.newhealthadvisor.org/Calories-per-Gram-of-Fat.html
Calculating calories in food. (n.d.). Retrieved September 3, 2021, from
https://huel.com/pages/how-to-calculate-the-energy-value-of-food
6/13/22, 7:20 PM
Listen
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Assignment: Food Energy
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Assignment: Food Energy
The amount of energy in our food depends on the types of macronutrients it
contains. In this activity, you will investigate the total amount of energy released
during the metabolism of lipids, proteins, and carbohydrates.
Purpose
The purpose of this activity is to investigate and analyze the food energy of a variety
of macronutrients.
Task
In this activity, you are given the sections of a sample lab report for an experimental
investigation into which type of macronutrient contains the highest food energy. The
lab report is incomplete—the Discussion section has been left for you to write. In
order to do this, you will need to analyse the data collected and answer questions
related to that data.
Question
Which contains the most food energy (Calories)—carbohydrates, proteins or
lipids?
Hypothesis
Materials List
https://lms.virtualhighschool.com/d2l/le/enhancedSequenceViewer/64875?url=https%3A%2F%2F7373ee8e-81ee-4ff2-abda-d6a83ec1978f.sequences…
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6/13/22, 7:20 PM
Assignment: Food Energy
Apparatus Setup
Method
Results
Calculations
Error Analysis
Analysis and Discussion
Assessment Details
Your submission should contain the following:

The discussion section of the lab report written in your own words

All in-text citations and reference list according to the APA style guide for
sources used in your discussion
Upload your submission to the Assignment: Food Energy Dropbox.
Submit this assignment to the dropbox. This assignment will be evaluated for a grade that will
contribute to your overall final grade in this course.
https://lms.virtualhighschool.com/d2l/le/enhancedSequenceViewer/64875?url=https%3A%2F%2F7373ee8e-81ee-4ff2-abda-d6a83ec1978f.sequences…
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Assignment: Food Energy
Khaled Hassoun
North Star Academy
SNC4 Science
Ms. Jacy Barillari
03/09/2021
Question 2:
Analysis and Conclusion:
A) Comment on the accuracy and precision of each set of results.
Because the carbohydrate data had a 42.5 percent error analysis, they were not correct.
Carbohydrate results should have roughly 4 calories per gramme, but our calculations
came up with 2.3 calories per gramme. We couldn’t collect accurate figures or complete
numbers, hence these calculations were not precise.
Although the cooking oil results were more accurate than the carbohydrate results, the
calculations were still off, with an error analysis of 21.42 percent. The results were not
exact; cooking oil should have roughly 9 calories per gramme, but the computations
came up with 6.87. We couldn’t collect accurate figures or complete numbers, hence
these calculations were not precise.
Because the protein powder results had a 42.5 percent error analysis, they were not
correct. The protein powder should have roughly 4 calories per gramme, but the
computations came up with 1.929 calories per gramme. We couldn’t collect accurate
figures or complete numbers, hence these calculations were not precise.
B) Which set of results was most accurate? Explain.
The cooking oil results were the most accurate, with a margin of error of only 21.1
percent. It was the one with the fewest faults and was the most precise.
C) Which set of results was most precise? Explain.
The cooking oil results were the most precise, as [100-21.42=78.74 percent ] cooking oil
had an accuracy of 78.74 percent, but [100-42.5=57.5 percent ] protein powder had just
57.5 percent accuracy.
Question 3:
A) How did all sets of results compare to the actual or accepted values?
In comparison to actual or accepted values, the collection of values was fair enough.
The figures were reasonably close to the true value.
B) What kind of error do you think was involved? Explain.
In this laboratory, there may have been a slew of mistakes. A systematic inaccuracy, for
example, could have resulted from malfunctioning equipment, such as a thermometer,
which could have displayed the incorrect temperature. Another scenario that may have
occurred in this experiment is the entry of incorrect values, which leads to incorrect
calculations.
C) Describe three possible sources of error based on the written procedure, the
diagram of the apparatus set up, and the method used in the calculations.
1. The aluminium cup could have been in contact with the iron ring, which would have
resulted in heat loss. Between the cup and the iron ring, there should have been
insulation.
2. The method employed to perform the calculations, such as mixing up a formula,
could have been a cause of error, resulting in a completely different result.
3. The apparatus setup, which included positioning the aluminium cup at a distance
other than 4.0cm above the food container, could have been a possible source of error.
4) There were many controls in this experiment. Describe three examples.
1. The use of exact volume of water (100ml) throughout the whole experiment
2. The initial temperature of water which was 23.0°C
3. The distance of 4.0cm between the food container and the aluminum cup
5) Why did you wait to record the final temperature of the water and not record it
as soon as the food stopped burning?
We had to get the maximum temperature of the water because it was going to be the
ultimate temperature, thus I waited to record the final temperature of the water instead
of recording it as soon as the food stopped burning.
6) Why didn’t you have to measure the mass of the food container?
The weight of the food container was unnecessary; it had no bearing on the
experiment’s results.
7) Why was each experiment performed five times?
Each experiment was repeated five times to guarantee that the test was accurate. This
was done in order to avoid measuring errors and provide accurate findings.
8) Write a conclusion for this experiment based on the original question.
Finally, this experiment demonstrates that lipids (cooking oil) have the maximum amount
of dietary energy. The results for carbs, proteins, and lipids were significantly lower than
those predicted by the theory. Although the theory was not completely verified, the
results were pretty near to the hypothesis, especially when considering the possible
errors that could have occurred throughout the laboratory.
References:
The Virtual High School – VHS Learning. (n.d.). Retrieved September 3,
2021, from https://vhslearning.org/
Calories per Gram of Fat, Proteins & Carbohydrates. (2015, September 3).
Retrieved September 3, 2021, from
https://www.newhealthadvisor.org/Calories-per-Gram-of-Fat.html
Calculating calories in food. (n.d.). Retrieved September 3, 2021, from
https://huel.com/pages/how-to-calculate-the-energy-value-of-food