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Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
Station 1: (30pts)
Materials Provided:
 Benedict’s solution (use 20 drops per test)
 Iodine solution (use 3-4 drops per test)
 Biuret solution (use 3-4 drops per test)
 Water
 Test tubes
 Test tube rack and holder
 Droppers
 Hot water bath (please keep at a slow boil)
 Unknowns A and B (use two droppers full per test)
1. Using the materials provided, test the unknowns with the provided reagents, and
make and complete a data table in the space below. Indicate positive or negative
results in your data table
2. Which of the foods tested contain protein?
3. Which of the foods tested contain starch?
4. Which of the foods tested contain sugar?
Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
Be as specific as possible in answering the following questions:
5. Benedict’s solution tests for ______________________. A positive reaction
appears____________________ and a negative reaction appears ____________.
6. Describe the chemical reaction that occurs in a positive test.
7. Iodine tests for _________________. A positive reaction appears
_______________ and a negative reaction appears ________________.
8. Biuret tests for ____________________. A positive reaction appears
______________. A negative reaction appears ________________.
B: answer the following questions
Match the following food components with their definition
9. ____ saturated fat
10. ____sugar (sucrose)
11. ____ protein
12. ____ fiber (cellulose)
13. ____ polyunsaturated fat
14. ____ starch
A. chains of 100’s or 1000’s of amino
acids linked by peptide bonds
B. disaccharide consisting of one glucose
and one fructose
C. linear chain of 100’s of glucose
molecules
D. a triglyceride made of fatty acids in
which all possible hydrogen binding sites
are full (single bonds between all carbons)
E. Branched chain of 100’s of glucoses
F. a triglyceride made of fatty acids in
which all possible hydrogen binding sites
are not full (double bonds between some
carbons)
Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
Station 2: Food Label Reading (30 pts)
A: Using the label provided answer the following questions. Show and explain all work.
1. Which flavor of oatmeal provides the most energy per serving?
2. Which flavor contains the highest percentage of calories from fat?
3. What percent of the calories in the Apples & Cinnamon oatmeal come from
protein?
4. The box claims the oatmeal is a good source of calcium. What ingredient provides
the calcium?
5. How many packs of oatmeal would a person need to eat to meet the recommended
daily requirement for calcium?
Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
6-8 Fill in the missing information in the following food label:
Nutrition Facts
Serving Size ____g Net Weight 44 g
Servings per container 2
Amount per serving
Calories 110
Calories from fat: 18
Total Fat: _____
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 50mg
Total Carbohydrate: 11g
Dietary fiber: 1g
Sugars: 5g
Proteins: _____
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
9. Is this product made from ingredients of plant origin, animal origin or both?
10. Explain:
11. Read the following food label and list all the sources of the sugar found in this food:
(2pts)
Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
12. List the 3 disaccharides found in foods and the monosaccharide components of
each.(3pts)
13. List 2 polysaccharides and the source of each in food (2pts)
Match the following figures with the correct descriptions:
14.
A. Protein
15.
B. Fructose
16.
C. Fat (triglyceride)
17.
D. Sucrose
Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
Following each picture or statement, place the letter of ALL descriptions that apply
A. Saturated fatty acid
18.
____________
19.
__________
20.
__________
B.Monounsaturated
fatty acid
C. Trans fatty acid
D. Cis fatty acid
E. Polyunsaturated
fatty acid
F. Omega 6
G. Omega 3
21.
____________
22.Healthy level of intake, as stated by the
government, is zero. ___________
23. Solid at room temperature ___________
24. Found in fatty fish ______________
25. Found in partially hydrogenated vegetable oils
__________
27. Predominant fatty acid type in corn and soy oil _________
Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
Station 3 (30 pts)
A calorimeter was set up as pictured below
A. A food with a mass of 20g was burned. The 100 ml of water in the small can had a
starting temperature of 25 ºC. After the food had burned the water temperature had
increased to 42.6º C. Knowing that calories equal the mass of the water in grams times
the specific heat of water (1calorie/g ºC) times the change in temperature of the water:
1. How many Calories are contained in this piece of food? Show all work (10 pts)
2. Do you think the actual calorie content of this food is more or less that what you
calculated? Why? (2 pts)
Mentor High School Science Olympiad Invitational, 2/17/07
Food Science
Team number__________________
B. You are provided grapes, raisins (dried grapes) a balance and cups, graduated
cylinders and water
1. Determine the % moisture in the grapes. Show all calculations and clearly label all
measurements. (9 pts)
2. Determine the density of the grapes. (9 pts)