Food Chemistry (B)Food Chemistry (B)Trial EventTrial Event

ByBy

Linda WozniewskiLinda Wozniewski

lwoz@iun.edulwoz@iun.edu

SafetySafety

Students must wear:Students must wear: Closed shoesClosed shoes Slacks or skirts that come to the anklesSlacks or skirts that come to the ankles Lab coat or lab apronLab coat or lab apron Indirect vent or unvented chemical Indirect vent or unvented chemical

splash proof goggles. No impact glasses splash proof goggles. No impact glasses or visorgogs are permittedor visorgogs are permitted

Sleeved Shirt (if wearing a lab apron)Sleeved Shirt (if wearing a lab apron)

What Students May BringWhat Students May Bring

Non-programmable CalculatorNon-programmable Calculator 1 sheet of paper on which anything is 1 sheet of paper on which anything is

acceptableacceptable A writing instrumentA writing instrument Cookies in packaging for impoundCookies in packaging for impound

What Supervisors Will SupplyWhat Supervisors Will Supply Everything the student will needEverything the student will need

This may include:This may include: GlasswareGlassware ReagentsReagents BalancesBalances Hot platesHot plates ThermometersThermometers ProbesProbes MagnetsMagnets StirrersStirrers

Main FocusMain Focus

Chemistry of FoodChemistry of Food 40% Experimental Notebook40% Experimental Notebook 12% Packaging and Label12% Packaging and Label 8% Cookies8% Cookies Tasks and Experiments 40%Tasks and Experiments 40%

How to prepare studentsHow to prepare students Experiment ideasExperiment ideas ResourcesResources

Chemistry of FoodChemistry of Food a. Identify the sources of and understand the role of lipids, a. Identify the sources of and understand the role of lipids,

carbohydrates and proteins typically found in cookies, and use carbohydrates and proteins typically found in cookies, and use tests to identify these compounds, including the Benedict’s, tests to identify these compounds, including the Benedict’s, Iodine and Brown Bag tests. Iodine and Brown Bag tests.

b. When given samples of sweeteners, use the Benedict’s test b. When given samples of sweeteners, use the Benedict’s test to identify reducing sugars. to identify reducing sugars.

c. When given samples of cookie ingredients, use the Biuret c. When given samples of cookie ingredients, use the Biuret test to identify and rank the ingredients by protein content.test to identify and rank the ingredients by protein content.

d. When given formulations, processes, and finished cookies, d. When given formulations, processes, and finished cookies, identify the error in the cookie formulation and/or process identify the error in the cookie formulation and/or process used.used.

e. Use standard labeling regulations to produce a label from e. Use standard labeling regulations to produce a label from information given.information given.

f. Determine the caloric value of cookie formulations using f. Determine the caloric value of cookie formulations using information given.information given.

g. Determine the moisture loss and density of cookies. g. Determine the moisture loss and density of cookies. h. Identify leavening agents using chemical tests, and h. Identify leavening agents using chemical tests, and

understand the role of the leavening agents in baked cookies. understand the role of the leavening agents in baked cookies.

NotebookNotebook All experiment data and documentation from All experiment data and documentation from

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

NotebookNotebook i. Experiment Name – 2 Points i. Experiment Name – 2 Points ii. Hypothesis – 3 points ii. Hypothesis – 3 points iii. Variables: iii. Variables: a. Controlled Variable(s) – 2 points a. Controlled Variable(s) – 2 points b. Independent Variable(s) – 2 points b. Independent Variable(s) – 2 points c. Dependent Variable(s) – 2 points c. Dependent Variable(s) – 2 points iv. Materials (amount of each ingredient in grams or iv. Materials (amount of each ingredient in grams or

milliliters) – 4 points milliliters) – 4 points v. Procedure – 10 points v. Procedure – 10 points vi. Qualitative observations during the experiment – 5 vi. Qualitative observations during the experiment – 5

points points vii. Quantitative observations during the experiment vii. Quantitative observations during the experiment

(Data table, graphs) – 10 points (Data table, graphs) – 10 points viii. Discussion of Results – 6 points viii. Discussion of Results – 6 points ix. References – 4 points ix. References – 4 points

CookieCookie

Experiment 1 – Effect of LIPIDS and baking Experiment 1 – Effect of LIPIDS and baking TIME on cookies TIME on cookies

Using materials above, make three batches Using materials above, make three batches of cookies with the changes below. of cookies with the changes below.

Use Table Sugar (sucrose) as the sweetener Use Table Sugar (sucrose) as the sweetener in all batches. in all batches.

• • Batch 1: Use margarine as lipid Batch 1: Use margarine as lipid • • Batch 2: Use shortening as lipid Batch 2: Use shortening as lipid • • Batch 3: Use low fat (<60% fat) margarine Batch 3: Use low fat (<60% fat) margarine

product as lipid product as lipid

CookieCookie

Experiment 2 – Effect of SWEETENER and Experiment 2 – Effect of SWEETENER and baking TEMPERATURE on cookies baking TEMPERATURE on cookies

Using materials and methods from Using materials and methods from Experiment 1, make three batches of Experiment 1, make three batches of cookies with the changes below. cookies with the changes below.

Use Margarine as the lipid in all batches. Use Margarine as the lipid in all batches. • • Batch 1: Use table sugar as sweetener Batch 1: Use table sugar as sweetener • • Batch 2: Use honey as sweetener Batch 2: Use honey as sweetener • • Batch 3: Use brown sugar as sweetener Batch 3: Use brown sugar as sweetener

CookieCookie

Final Experiment(s) Final Experiment(s) Use any combination of ingredients from Use any combination of ingredients from

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

PackagingPackaging The cookies must be creatively packaged and The cookies must be creatively packaged and

properly labeled and impounded prior to the properly labeled and impounded prior to the event. A front and a back package label must event. A front and a back package label must be produced, not to exceed 8 ½ x 6 inches be produced, not to exceed 8 ½ x 6 inches (front label) and 8 ½ x 5 inches (back label). (front label) and 8 ½ x 5 inches (back label). The package and labels will be scored as The package and labels will be scored as follows: follows:

i. Creative cookie name (5 points) i. Creative cookie name (5 points) ii. Ingredient List in correct order (15 points) ii. Ingredient List in correct order (15 points) iii. Nutritional Facts in correct order (15 points) iii. Nutritional Facts in correct order (15 points) iv. Package Weight (10 points) iv. Package Weight (10 points) v. Company (team) Name and Address in the v. Company (team) Name and Address in the

correct location (5 points) correct location (5 points) vi. Label Information matches notebook (10 vi. Label Information matches notebook (10

points) points)

ResourcesResources

For Event SupervisorsFor Event Supervisors http://mypage.iu.edu/~lwoz/socrime/ind

ex.htm For Lesson Plans for classroom useFor Lesson Plans for classroom use

http://mypage.iu.edu/~lwoz/socrime/index.htm