Integrating the activity into your curriculum

This activity can be used to introduced calorimetry, or as an investigation of types of food

molecules, and it ties in with an article published in this journal (2). Students use the
nutritional label and item price to calculate the dollar per ounce of protein, fat, and
carbohydrate found in food, as well as calories per dollar; then they make value judgments
regarding nutrient and food choices. Similar experiments contain a possible extension
demonstration (3) and additional hands-on experiments (4).
About the activity
The activity uses a nonflammable device to hold burning food samples. Since there are
multiple ways to construct a device, students are not given explicit directions for this. The
design shown here is one suggestion. Begin with a base such as an inverted jar lid to collect
ash as the food burns. Unbend a portion of a paperclip. Secure the portion of the paperclip
that remains in its original bent conformation to the base using glue (a hot glue gun works
well) or modeling clay. Push food items onto the upright portion of the clip. Since the clip
point is not sharp, cashews occasionally break: push slowly and ease the nut onto the point.
Cashews take longer to light, but burn steadily. Marshmallows are easier to light, but tend
to need relighting to burn completely. Extra soft drink cans should be available since the
tabs used to suspend the cans occasionally break. The amount of water (50mL.) used is for
a half of a cashew. If students use an entire cashew, the water is likely to boil and they will
have to take the heat vaporization of water into account.
Sample nutritional labels for cashews and marshmallow a as well as a sample data table and
calculations are available in this issue of JICE Online. Calculations should show that the
number of calories released by burning a gram of cashews is much larger than for
marshmallows; marshmallows contain mainly carbohydrates, while cashews contain a large
fraction of fat. Students can use a reference for information on the structure and
metabolism of carbohydrates and fats. The combustion energy calculated from activity data
will be lower than the actual combustion energy of the food mainly because the
experimental setup allows for energy transfer to more than just the water.
Answers to questions
1. A chemical reaction occurred. Food combines with oxygen to release carbon dioxide
gas and water vapor.
2. The temperature of the water increases because it absorbs energy released when
the food burns. Energy was transferred from the flame through the can to the
water.
3. Answers will vary. A possible answer: add a shield around the burning item and the
bottom of the soft drink can.
4. If the thermometer touches the can, the can temperature is being measure rather
that the water temperature. If the water is not stirred periodically, the water
temperature measured may not represent the overall water temperature; some
regions of the water may heat faster than others.
5. The cashew releases more cal/g than the marshmallow because marshmallows
contain mainly carbohydrates, while cashes contain a large amount of fat. When
they burn, fats release more energy per gram than carbohydrates (see explanation
in Background above)
Calories- Whos Counting?
People must consume food to survive. Living cells use potential energy stored in food
molecules and oxygen molecules to carry out the chemical processes that support life.
Energy is sometimes measured in calories (cal). One calorie is defined as 4.184 joules,
approximately the quantity of energy required to increase the temperature of 1 mL of pure
water by 1C. This calorie is not the same as the food calorie on nutritional labels. This
unit, a Calorie, is equivalent to 1,000 calories or 1 kilocalorie (kcal). Not all types of food
release the same quantity of energy in calories when they burn or are metabolized.
Whether the food is fat, protein, or carbohydrate makes a difference in calorie counting. In
this activity, you will determine the quantity of energy in two different foods by measuring
the increase in temperature of volume of water heated by a burning sample of each food,
and then compare the energy released.
Try This
You will need: an empty, clean metal soft drink can with an intact pull tab; cold water, glass
stirring rod; ring stand with ring; cashews; miniature marshmallows; wooden splint or
lighter; nonflammable holder to hold the burning food; ruler; balance; small container; and
thermometer.
1. Design a data table to record mass of water, initial and final water temperatures,
change in water temperature, mass of holder, and initial and final mass of sample
and holder combined. You will conduct two trials each for a marshmallow and
cashew.
2. Using a small container, weight -50g of cold water. Pour the water into an empty,
clean metal soft drink can.
3. Set up the apparatus shown in the drawings. Put a glass stirring rod through the
pull tab of the can from step 2. Rest the ends of the rod on the ring of a ring stand
to suspend the can by the tab from the ring. Measure and record the initial
temperature of the water. The thermometer should not touch the bottom of the
can.
4. Measure and record the mass of a nonflammable holder to hold the food samples.
Place a miniature marshmallow or half a cashew onto the older. Measure and
record the initial mass of the sample and holder combined.
5. Place the sample with its holder under the can. Adjust the height of the ring on the
ring stand so the samples is -2 cm from the bottom of the suspended can.
6. Remove the sample and holder from underneath the can. Light the sample with a
burning wooden splint or lighter. Once it begin to burn, push the sample and holder
underneath the can. (This prevents the water from being heated by the splint or
lighter flame.) If the sample stops burning before it has burned completely, pull the
sample and holder our, relight the sample, and push the burning sample and holder
back.
7. Use a thermometer to its the water gently as the food burns. Record the highest
temperature reached by the water. The thermometer should not touch the bottom
of the can.
8. After the sample is nearly on completely burned, measure and record the final
mass of the sample and holder. Empty the water from the can, and wash and dry
the outside. Repeat steps 2-8 for the next sample. Conduct two trials for each type
of food item.
9. Calculate the energy transferred to the water. Use q=C
p
mT, where q is energy
(cal), C
p
is the specific heat capacity of water (1cal/g C), m is mass of water (g), T
is change in water temperature (C). Record q for each trial. Assume that all of the
energy released by the burning food goes into heating the water.
10. Calculate the quantity of energy released in cal/g, keeping in mind the amount of
sample that was actually burned. Compare the values for cashews and
marshmallows. Compare the values to those on the food package

Questions
1. Why did the mass of the food samples decrease? Where did this mass go?
2. Why did the temperature of the water increase? How was energy transferred from
the food to the water?
3. Explain one way to alter the setup to assure that most of the energy from the
burning food heats the water.
4. Why is it important to keep the thermometer from touching the can while
measuring the temperature? Why should the water be stirred while measuring the
temperature? Why should the water be stirred while measuring the temperature?
5. Which food released mode energy in cal/g? Why that type of food did release more
energy than the other?