======Energy in Food======


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**Alternative titles:** Burning Food, Simple Calorimetry with Food Samples
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====Summary====                   
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====Procedure====  
  - Measure 20 cm³ of water into a boiling tube and secure it in a clamp stand.  
  - Record the initial temperature of the water with a thermometer.  
  - Weigh a small piece of dry food (~1 cm³) using a balance and record its mass.  Foods that can be tried include cheese, bread, biscuits, pasta, crisps (chips) and breakfast cereals. 
  - Mount the food carefully on a wooden-handled needle (or hold with tongs if unsuitable for impaling).  
  - Light the food with a Bunsen burner until it catches fire, then place it beneath the boiling tube.  
  - Allow the food to burn completely, relighting if needed, and keep the flame under the tube to maximize heat transfer.  
  - Stir the water gently with the thermometer and record the highest temperature reached.  
  - Calculate the temperature rise and repeat with other food samples.
 



====Links==== 
Investigating The Energy Content Of Food | Biology Practicals - Science with Hazel: 
{{youtube>dZB7kzKUZlc?}}\\

Energy in Foods Calorimetry Lab - Julian Buss: 
{{youtube>Tmiq7bdtti8?}}\\

📄 How much energy is there in food? - Practical Biology: [[https://practicalbiology.org/energy/energy-in-food/how-much-energy-is-there-in-food]]\\

====Variations====
  * Dry certain foods (e.g., cheese cubes, marshmallows) beforehand to improve burning.  
  * Try different apparatus setups (e.g., soda can calorimeter, test tube vs. boiling tube).  
  * Compare class results to food labels, noting differences between experimental estimates and standard values.



====Safety Precautions====
  * Eye protection must be worn at all times.  
  * Avoid nuts to prevent allergic reactions; check in advance for other food allergies.  
  * Handle mounted needles carefully to prevent puncture injuries.  
  * Take care with flames and hot equipment; provide first aid readiness for minor burns.  
  * Perform in a well-ventilated laboratory; fatty foods may produce smoky flames.  
  * Use only small food samples; never eat experimental materials.




====Questions to Consider====
  * Why does the method only provide an approximate estimate of food energy content?  
  * How could the design be improved to capture more heat?  
  * How do the experimental results compare with nutritional information on packaging? 
  * What implications does food energy have for diet and health?