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Energy Content of Food

Energy Content of Food. In this unit you will gain some experience with 2 types of calorimeters and the PSL equipment. Lab Directions. We will be doing 3 different labs involving our PSL equipment. Temperature probes.

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Energy Content of Food

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  1. Energy Content of Food In this unit you will gain some experience with 2 types of calorimeters and the PSL equipment.

  2. Lab Directions We will be doing 3 different labs involving our PSL equipment.

  3. Temperature probes • Our first lab will be an orientation lab working with the PSL equipment and their temperature probes, learning how to calibrate them and take readings. • We will also practice importing our data into Excel and graph our results.

  4. A Calorie A calorie is defined in the metric system as follows: A calorie is the amount of energy required to raise 1 gram of water 1 degree Celsius. Click on the food to go to a calorie calculator.

  5. Calorimeters A calorimeter is a device used to measure the amount of heat gained or lost in an object. There are 2 types of calorimeters. • One type is used to determine heat exchange. • The other is used to determine heat generated by chemical breakdown or digestion.

  6. Lab #2 Heat Exchange • Our second lab deals with calculating the heat loss of a warm object put into cold water. • We will track the temperature change and graph our results. • We will also calculate the heat lost by our metal object by calculating our heat gained by our cold water.

  7. A Heat ExchangeCalorimeter Thermometer cup water mass insulation

  8. Download Lab #2 by clicking the link below.

  9. Lab #3 Energy Content of Food • In this lab the students will burn a pecan. The heat generated by the pecan will be used to heat some cold water. • The amount of energy given off by the pecan is absorbed by the cold water. • The students will calculate the energy lost by calculating energy gained by the cold water.

  10. A Food BurningCalorimeter thermometer t.t. clamps flask soup can Pecan or nut air hole air hole

  11. Lab #3

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