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Food Chemistry (B) Trial Event

Food Chemistry (B) Trial Event. By Linda Wozniewski lwoz@iun.edu. Safety. Students must wear: Closed shoes Slacks or skirts that come to the ankles Lab coat or lab apron Indirect vent or unvented chemical splash proof goggles. No impact glasses or visorgogs are permitted

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Food Chemistry (B) Trial Event

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  1. Food Chemistry (B)Trial Event By Linda Wozniewski lwoz@iun.edu

  2. Safety • Students must wear: • Closed shoes • Slacks or skirts that come to the ankles • Lab coat or lab apron • Indirect vent or unvented chemical splash proof goggles. No impact glasses or visorgogs are permitted • Sleeved Shirt (if wearing a lab apron)

  3. What Students May Bring • Non-programmable Calculator • 1 sheet of paper on which anything is acceptable • A writing instrument • Cookies in packaging for impound

  4. What Supervisors Will Supply • Everything the student will need • This may include: • Glassware • Reagents • Balances • Hot plates • Thermometers • Probes • Magnets • Stirrers

  5. Main Focus • Chemistry of Food • 40% Experimental Notebook • 12% Packaging and Label • 8% Cookies • Tasks and Experiments 40% • How to prepare students • Experiment ideas • Resources

  6. Chemistry of Food • a. Identify the sources of and understand the role of lipids, carbohydrates and proteins typically found in cookies, and use tests to identify these compounds, including the Benedict’s, Iodine and Brown Bag tests. • b. When given samples of sweeteners, use the Benedict’s test to identify reducing sugars. • c. When given samples of cookie ingredients, use the Biuret test to identify and rank the ingredients by protein content. • d. When given formulations, processes, and finished cookies, identify the error in the cookie formulation and/or process used. • e. Use standard labeling regulations to produce a label from information given. • f. Determine the caloric value of cookie formulations using information given. • g. Determine the moisture loss and density of cookies. • h. Identify leavening agents using chemical tests, and understand the role of the leavening agents in baked cookies.

  7. Notebook • All experiment data and documentation from experiments must be recorded in a lab notebook. Never erase in a lab notebook. If a mistake is made, simply strike through the mistake with a single line, but don’t white it out, erase it or scribble over it. The lab notebook will be submitted to event leaders at the start of the event on the day of the tournament. The lab notebook must have a separate section for each experiment performed. If teams do 4 experiments they will have 4 sections. If teams do 7 experiments then there will be 7 sections. The notebook’s first page must show the school name and student names, and must have a Table of Contents containing Experiment Names and page numbers. Each experiment section within the notebook must include the following information and will be scored as follows:

  8. Notebook • i. Experiment Name – 2 Points • ii. Hypothesis – 3 points • iii. Variables: • a. Controlled Variable(s) – 2 points • b. Independent Variable(s) – 2 points • c. Dependent Variable(s) – 2 points • iv. Materials (amount of each ingredient in grams or milliliters) – 4 points • v. Procedure – 10 points • vi. Qualitative observations during the experiment – 5 points • vii. Quantitative observations during the experiment (Data table, graphs) – 10 points • viii. Discussion of Results – 6 points • ix. References – 4 points

  9. Cookie • Experiment 1 – Effect of LIPIDS and baking TIME on cookies • Using materials above, make three batches of cookies with the changes below. • Use Table Sugar (sucrose) as the sweetener in all batches. • • Batch 1: Use margarine as lipid • • Batch 2: Use shortening as lipid • • Batch 3: Use low fat (<60% fat) margarine product as lipid

  10. Cookie • Experiment 2 – Effect of SWEETENER and baking TEMPERATURE on cookies • Using materials and methods from Experiment 1, make three batches of cookies with the changes below. • Use Margarine as the lipid in all batches. • • Batch 1: Use table sugar as sweetener • • Batch 2: Use honey as sweetener • • Batch 3: Use brown sugar as sweetener

  11. Cookie • Final Experiment(s) • Use any combination of ingredients from the approved list as well as physical parameter changes (temperature, cookie sheet materials, etc.) to formulate an ideal team cookie. Teams may choose variables used in the first two experiments or use new variables. If a recipe from a cookbook or web site is used as a starting source, the source must be listed in the notebook.

  12. Packaging • The cookies must be creatively packaged and properly labeled and impounded prior to the event. A front and a back package label must be produced, not to exceed 8 ½ x 6 inches (front label) and 8 ½ x 5 inches (back label). The package and labels will be scored as follows: • i. Creative cookie name (5 points) • ii. Ingredient List in correct order (15 points) • iii. Nutritional Facts in correct order (15 points) • iv. Package Weight (10 points) • v. Company (team) Name and Address in the correct location (5 points) • vi. Label Information matches notebook (10 points)

  13. Resources • For Event Supervisors • http://mypage.iu.edu/~lwoz/socrime/index.htm • For Lesson Plans for classroom use • http://mypage.iu.edu/~lwoz/socrime/index.htm

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