Food Science

What are we allowed to bring? Viscosity testing device (entire setup – timer & stand) Writing utensil (Non-programmable) calculator 1 3-ring binder (any size – containing information in any form especially prior experimentation!!!) Teams are encouraged to bake goods, observe & record differences caused by changing one ingredient at a time!!!!!!!!!!!!!!!

Approved Liquids Time (sec) Density (cP) Water 9.23 1 Milk 10.84 5 Crisco Canola Oil 18.50 40 Virgin Olive Oil 23.46 50 Great Egg Spectations 57.66 200

Approved Liquids Time (sec) Density (cP) Castor Oil 92.55 900 Carnation Evaporated Sweetened Milk 112.67 1200 Hershey's Chocolate Syrup 143.88 1500 Brer Rabbit Light Molasses 433.58 3000 Meadow Gold / Eagle Brand Evaporated Sweetened Milk 515.23 6100 Pure Honey 753.55 7000

The Other Seven Stations Terminology – If you have questions, so will your students! Take time to look these up and note the differences in structure and characteristics. http://recipes.howstuffworks.com/tools-and-techniques/baking-powder-questions.htm

Scoring Highest Score Wins Time is NOT part of scoring Tiebreaker = Viscosity Accuracy or Essay Question Penalties = Cleanup No Viscosity Device

Benedict’s Test blue reagent Identifies reducing sugars 5 minute boil

Biuret light blue solution turns violet in presence of protein turns pink in presence of peptides

Iodine brown solution turns dark in presence of starch somewhat yellowish when no starch present Testing Reference http://faculty.clintoncc.suny.edu/faculty/michael.gregory/files/bio%20101/bio%20101%20laboratory/chemical%20composition%20of%20cells/chemical%20composition%20of%20cells.htm

Questions About Different Ingredients If you do not experiment you will not know …… TIME TO START BAKING !!

Baking Powder vs. Baking Soda http://recipes.howstuffworks.com/tools-and-techniques/baking-powder-questions.htm http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html

Nutritional Value / Energy Stored Energy values of foods can be computed from the amounts of carbohydrates, fat, protein, and alcohol (if present). 1 gram carbohydrate = 4 kcal = 17 kjoules 1 gram fat = 9 kcal = 37 kjoules 1 gram protein = 4 kcal = 17 kjoules 1 gram alcohol = 7 kcal = 29 kjoules

Nutritional Value / Energy Stored Reference Understanding Nutrition, 10th ed., Ellie Whitney & Sharon Rady Rolfes, 2005, Thomson Wadsworth USA, pg. 9, table 1-2.

Density Archimedes Bathtub Experiment A mass should be obtained, possibly by a balance in grams and then placed in a graduated cylinder to see how much water is displaced in mL. Result is density = _______ g/mL Additionally, obtain a mass in grams and then measure length, height, and width in cm. Multiply measurements (l, h, w) to get cm3. Then divide mass by cm3. This will yield a result in grams per cm3. Since 1 mL = 1 cm3 either is acceptable for density. Result is density = _______ g/cm3

Approved List of Ingredients Look up data on items of the approved list. Memorize or have in binder/reference book sources of starch, protein, sugar/sugar substitute, leavening agents. Tabs in binder/reference book of major topics will facilitate team ability to locate information. Bake a lot and take good notes on differences!

Food Science Notebooks All experimental data should be documented in lab notebook. Notebook can be bound, spiral, or ring. Must securely hold all items. DO NOT ERASE, simply draw one line through whatever is a mistake, etc. and continue on. Using pen will help! Document all references.

Experiment Name Hypothesis : Educated guess regarding a change in one particular ingredient. Variables : Controlled Variable : One where there is NO change Independent Variable : the variable you have control over, rather what you can choose to manipulate. Dependent Variable : what you measure & what is affected during an experiment. It “depends” on other factors.

Materials : amounts of ingredients (solids in grams (g), liquids in milliliters (mL). Procedure : stepwise description of what is actually done in the experiment. Qualitative : observations during experiment – include the sensory score sheet. Quantitative : observations during experiment – data table, graphs, nutritional calculations, viscosity testing info, density, & crumb testing. Discussion of Results : what changed and why. References : where did you get your information. Reference : www.mypage.iu.edu