1. Food Science

2. 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!!!!!!!!!!!!!!!

14. 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

17. 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

20. 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.

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

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

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

25. Iodine brown solution turns dark in presence of starch somewhat yellowish when no starch present
Testing Reference

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

27. Baking Powder vs. Baking Soda

28. 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

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

30. 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

31. 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!

32. 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.

33. 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.

34. 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 :