Food & Nutrition Investigation 1: The Fat Test Part 1: Setting up the Fat Test INQUIRY QUESTION How...

Food & NutritionInvestigation 1: The Fat Test Part 1: Setting up the Fat Test

INQUIRY QUESTION

•How can we tell how much fat is in a particular food?

1. As a group, decide on 4 foods you want to test. Then Getter #1 needs to come collect materials (see teacher). 2. Lay tray flat on desk with wax paper taped to it. Then place 4 brown paper squares on top and label each with the 4 foods you chose.3. Take out the balance, put a plastic cup on each side, and on top of one cup place the extra brown paper square on top with a blue 1-gram piece.4. Using each of the other 4 brown paper squares, weight 1-gram of food. You must spread out the food sample so it covers the whole inside of the circle on the paper.5. Carefully place food samples back on the tray.


Fat• A group of nutrients that provide energy and building

blocks for the development of some body systems.

Food• Anything that people eat that provides energy and

allow them to grow.

Nutrient• A chemical in food that helps keep organisms alive and

active.


We Know:Brown paper can be used to indicate fat in foods

Food & NutritionInvestigation 1: The Fat Test Part 2: Reading the Fat Test

INQUIRY QUESTION

•What does the size of the grease spot tell us about the amount of fat in the food?

1. Clean off as much food as possible from the brown paper squares.2. Use the Centimeter Grid to measure the size of the grease spot with a dry erase marker.3. Count the amount of centimeter squares the grease spot filled. 4. Record your results.5. Repeat this for all 4 food samples.

Food & NutritionInvestigation 1: The Fat Test Part 2: Reading the Fat Test

We Know:The food that produces the largest grease spot has the most fat.

Food & NutritionInvestigation2: The Sugar Test Part 1: Yeast as an Indicator

INQUIRY QUESTION

•How can we test foods to determine how much sugar they contain?

1. Put two 5-mL spoons of yeast into both zip bags.2. Use a syringe to get 50 mL of hot water and spray into one bag so yeast is wet. Do the same to the second bag. 3. Label one bag “cookie” and the other nothing. 4. Put two cookies in the “cookie” bag, let them soak for a moment and then crush them.5. Seal both bags tightly and make sure there is no air in them!6. Put both of the bags in the 1-liter container, filled halfway with hot water (temperature must be between 40-50 degrees C).

Yeast• A single-celled organism in the fungus kingdom.

Indicator• An object, material, or organism that shows the

presence of certain materials.Carbon Dioxide• A colorless, odorless gas in the atmosphere. It is

given off by plants and animals.

Sugar• A simple chemical used as an energy source by most

life forms.

Food & NutritionInvestigation 2: The Sugar Test Part 1: Yeast as an Indicator (Vocab 1 of 2)

Food & NutritionInvestigation 2: The Sugar Test Part 1: Yeast as an Indicator(Vocab 2 of 2)

Metabolism• The process of using food to produce energy to keep

organisms alive and functioning.

We Know:Yeast can be used to indicate sugar in foods

Food & NutritionInvestigation 2: The Sugar Test Part 1: Yeast as an Indicator

Food & NutritionInvestigation2: The Sugar Test Part 2: Testing Cereals

INQUIRY QUESTION

•Which breakfast cereals contain the most sugar?

1. As a group, choose 2 cereals you want to test, then collect supplies (see teacher).2. You need to measure 3-gram samples of cereal using the balance (think when we did the Fat Test).3. Set up both zip bags with two 5-mL spoons of yeast and 50 mL of hot water. Then add the 3-grams of one kind of cereal to one bag, let soak, then crush them. Do the same to the second bag.4. Label the bags and seal the bags tightly with no air in them.5. Place the bags in the 1 liter container, half filled with hot water (temperature must be between 40-50 degrees C).

Food & NutritionInvestigation2: The Sugar Test Part 2: Testing Cereals

Carbohydrate• A group of nutrients that

provide energy: sugars & starches.

Food & NutritionInvestigation 2: The Sugar Test Part 2: Testing Cereals

We Know:The greater the amount of carbon dioxide produced by yeast in a food sample, the greater the amount of sugar in the sample.

Food & NutritionInvestigation2: The Sugar Test Part 3: Testing Other Foods

INQUIRY QUESTION

•Which foods contains sugar and how can we determine the relative amount?

1. As a group, choose 2 foods you want to test, then collect supplies (see teacher).2. You need to measure 3-gram samples of each food using the balance (think when we did the Fat Test).3. Set up both zip bags with two 5-mL spoons of yeast and 50 mL of hot water. Then add the 3-grams of one kind of food to one bag, let soak, then crush them. Do the same to the second bag.4. Label the bags and seal the bags tightly with no air in them.5. Place the bags in the 1 liter container, half filled with hot water (temperature must be between 40-50 degrees C).

Food & NutritionInvestigation 3: The Acid Test Part 1: Baking Soda as an Indicator

INQUIRY QUESTION

•How can baking soda be used as an indicator of acid?

PART 1:1. Measure one level spoon of baking soda into an empty cup (use the white 1 mL spoon).2. Get 5 mL of vinegar into the syringe.3. Squirt the vinegar gently into the cup with the baking soda. Watch what happens.

**Discuss**

Let’s do the chemical reaction again but in a bottle.

PART 2:1. Measure one level spoon of baking soda into the bottle and insert a rubber stopper tightly in the bottle.2. Get 5 mL of vinegar into the syringe and push the tip of the syringe into the hole of the rubber stopper.3. One person hold the bottle tightly and another squirt the vinegar into the bottle quickly. STAND BACK! Don’t pull or push on the syringe after!What happened? Why? How far? **Discuss**

4. Before testing another fruit juice, dump the old stuff into the liter container and rinse out the bottle with water/syringe.

Using page 10 in Science Journal record results of Vinegar.Try experiment again but with just water instead of vinegar.

PART 3:1. Measure one level spoon of baking soda into the bottle and insert a rubber stopper tightly in the bottle.2. Get 5 mL of water into the syringe and push the tip of the syringe into the hole of the rubber stopper.3. One person hold the bottle tightly and another squirt it into the bottle quickly. STAND BACK! Don’t pull or push on the syringe after!4. Before testing another fruit juice, dump the old stuff into the liter container and rinse out the bottle with water/syringe.

Using page 10 in Science Journal record results of Water.Try experiment again but with just half water and half vinegar. Remember to record results.

PART 4:1. Measure one level spoon of baking soda into the bottle and insert a rubber stopper tightly in the bottle.2. Get 5 mL of water/vinegar (mixed) into the syringe and push the tip of the syringe into the hole of the rubber stopper.3. One person hold the bottle tightly and another squirt it into the bottle quickly. STAND BACK! Don’t pull or push on the syringe after! 4. Before testing another fruit juice, dump the old stuff into the liter container and rinse out the bottle with water/syringe.


Acid• A chemical that has a characteristic sour taste.

Chemical reaction• A change that occurs as a result of mixing two or more

materials with different properties form the original

Carbon Dioxide• A colorless, odorless gas in the atmosphere. It is given off

by plants and animals

Concentration• The amount of material dissolved in a measure of liquid; the

more material dissolved in the liquid, the more concentrated the solution


We Know:•Baking soda can be used to indicate acid in food.•The amount of gas produced in an acid-test reaction is an indicator of the concentration of the acid.

Food & NutritionInvestigation 3: The Acid Test Part 2: Acid in Fruit

INQUIRY QUESTION

•Which citrus fruit contains the most acid?

1. Measure one level spoon of baking soda into the bottle and insert a rubber stopper tightly in the bottle.2. Get 5 mL of one of the fruit juices into the syringe and push the tip of the syringe into the hole of the rubber stopper.3. One person hold the bottle tightly and another squirts the fruit juice into the bottle quickly. STAND BACK! Don’t pull or push on the syringe after!4. Before testing another fruit juice, dump the old stuff into the liter container and rinse out the bottle with water/syringe.

Record results on page 10 in Science Journal.Repeat step with the other fruit juices (total of four times).

Food & NutritionInvestigation 3: The Acid Test Part 2: Acid in Fruit

We Know:

•Different types of fruit have different concentrations of acid.

Food & NutritionInvestigation 3: The Acid Test Part 3: Vitamin-C Search

INQUIRY QUESTION

•Which fruit drinks have the highest concentration of vitamin C?

1. Squirt indophenol indicator into the reaction bottle exactly to the 10 mL line (black line).2. Use a dropper to put ONE DROP AT A TIME of a fruit drink into the bottle and SWIRL GENTLY AFTER EACH DROP.3. Count the number of drops needed to make the blue indicator colorless (no hint of blue or pink).4. Record the number on page 12 in Science Journal. 5. Before testing another juice drink, dump the old stuff into the liter container and rinse out the bottle and dropper with water.


Indicator

• An object, material or organism that reveals the presence of some substance.

Vitamin C

• An essential acid in human nutrition


We Know:

•Indophenol is an indicator of vitamin C in foods.

Food & NutritionInvestigation 4: Free Lunch Part 1: Free Lunch

INQUIRY QUESTION

•What does a nutritional lunch consist of?


WORD BANK PAGE 1 OF 2

Calorie• A measure of the amount of energy in food.

Carbohydrates

• A group of nutrients that provide energy; they include sugars and starches

Fats• A group of nutrients that provide energy and

building blocks for some body systems. cont…


WORD BANK PAGE 2 OF 2

Nutrient• A chemical needed for the maintenance and

growth of an organism

Nutrition• The process by which organisms get the building

materials and energy needed to stay alive.

Proteins• A group of nutrients that provide energy and

building blocks and repair of body tissues

Food & Nutrition Investigation 1: The Fat Test Part 1: Setting up the Fat Test INQUIRY QUESTION How...

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