National Science Olympiad
Food Science Event
Division B
Station 1
Directions:
1. Use the supplied chemicals to determine the presence or absence of the following:
a. Protein
b. Fat
c. Sugar
d. Starch
2. The chemicals include:
a. BioRad Protein solution (to determine presence/absence of proteins)
b. Sudan IV (to determine presence/absence of fats)
c. Iodine (to determine presence/absence of starch)
d. Benedicts Solution (to determine presence/absence of sugar)
3. You have 4 test tubes of each sample marked 1-5. Mark the test tubes a-d and put
a small amount of the chemicals (a-d) into the appropriate test tube and mix
vigorously.
4. Compare the results of the solutions to determine the presence or absence of each
of the above constituents.
5. Fill your answers in on the answer sheet provided.
National Science Olympiad
Food Science Event
Division B
Station 2
Directions:
1. You are supplied with a sample of popcorn, both popped and un-popped. Using
the supplied balance and empty sample dish, determine moisture content in the
un-popped popcorn.
2. Fill in your answers on the answer sheet provided.
3. You are supplied with a small potato, a sample of whole milk, and sample of fruit
juice drink. Using the balances and the glassware provided determine the
densities of each of these products.
4. Fill in your answers on the answer sheet provided.
National Science Olympiad
Food Science Event
Division B
Station 3
1. This laboratory is a dry lab and based on the data given you will need to answer
the questions.
2. A laboratory has been performed with a bomb calorimeter apparatus. Two food
samples, almonds and tortilla chips have been tested to determine their caloric
value.
3. The bomb calorimeter was run as seen here with almonds and tortilla chips:
PROCEDURE:
(Taken from: www.woodrow.org/teachers/chemistry/institutes/1988/foodheat.html)
4. Using the data table and equations given below (not in the procedure description
above) determine the caloric value of each food.
5. Fill in the blanks in the answer sheet and show all work there.
Cookie Sample
Tortilla Chip Sample
Weight of Sample (g)
1.021
1.120
Weight of Water Used (g)
100
100
Initial Temperature of
Water (°C)
22.3
23.4
Final Temperature of
Water (°C)
72.0
78.06
Equations/Values Needed:
1 calorie = 4.184 Joules and 1 Food Calorie = 4.184 kilojoules
Heat Capacity of Water = 4.184 joules/ (g x °C)
Heat Absorbed by Water (Joules)
=
mass of water x temperature change x heat capacity of water
Note: Please note that the Heat Absorbed by Water is not per gram of food and
that this too must be figured out. Also be constantly aware of the units in your
calculations to make sure your final answer ends up in the correct units.
Product: Cookies
Nutrition Facts
Serving Size: 15 g
Net Weight: 60 g
Servings Per Container: 4
Amount Per Serving
Calories: ____
Calories from Fat:___
Total Fat: ____ g
Cholesterol: 5mg
Sodium: 70mg
Total Carbohydrate: 10g
Dietary Fiber: 0g
Sugars: 4g
Proteins: 1 g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Product: Tortilla Chips
Nutrition Facts
Serving Size: 100 g
Net Weight: 100 g
Servings Per Container: 1
Amount Per Serving
Calories: ____ Calories from Fat: ___
Total Fat: ____g
Cholesterol: 0mg
Sodium: 421mg
Total Carbohydrate: 65g
Dietary Fiber: 5g
Sugars: 1g
Proteins: 8g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
6. Calculate the change in temperature of the water.
7. Calculate the heat released by the food and absorbed by the water
8. Calculate the joules released per gram of food burned.
9. Using the nutritional data shown for each food determine the grams of fat in one
serving of each food. Also determine the calories provided from fat for one
serving of this food.