Temperature (°C)before experimentTemperature (°C)after experimentFood SampleMass (g)Mass (g)beforeafterexperimentexperimentmarshmallows7. 65 g7.41 g19°C22.5 °C7.37 g7.26 g19°C24°CPumpkin seeds7.50 g7.31 g19°C24.5°CcrackerDried7.65 g7.61 g19°C21°Ccranberries7.27 g7.24 g19°C20.2 °Cрорсorn7.21 g7.19 g19°C21°CRice cake12.1712.041622.5°CalmondThe mass of water being used in the experiment: 100 g (c) Calculate the amount of energy released per gramfrom each type of food tested.(d) How did the different types of food compare? Wasyour prediction correct? Explain your answer. A(e) Foods cannot be compared without determining the"per gram" values. Explain the reasoning behind thisstatement. A(f) Explain your results in terms of the types of bondsand the relative bond energies found in carbohydrates,lipids, and proteins.(g) Describe what needed to be done to each food samplebefore it began to react on its own. Why is this not anoption in living cells?

Solutions: Given data- mass of water is 100 g. Calculate the amount of energy released from food…

Answered: (c) Calculate the amount of energy…

(c) Calculate the amount of energy released per gram from each type of food tested. A (d) How did the different types of food compare? Was your prediction correct? Explain your answer. A

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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Question

Temperature (°C)
before experiment
Temperature (°C)
after experiment
Food Sample
Mass (g)
Mass (g)
before
after
experiment
experiment
marshmallows
7. 65 g
7.41 g
19°C
22.5 °C
7.37 g
7.26 g
19°C
24°C
Pumpkin seeds
7.50 g
7.31 g
19°C
24.5°C
cracker
Dried
7.65 g
7.61 g
19°C
21°C
cranberries
7.27 g
7.24 g
19°C
20.2 °C
рорсorn
7.21 g
7.19 g
19°C
21°C
Rice cake
12.17
12.04
16
22.5°C
almond
The mass of water being used in the experiment: 100 g

(c) Calculate the amount of energy released per gram
from each type of food tested.
(d) How did the different types of food compare? Was
your prediction correct? Explain your answer. A
(e) Foods cannot be compared without determining the
"per gram" values. Explain the reasoning behind this
statement. A
(f) Explain your results in terms of the types of bonds
and the relative bond energies found in carbohydrates,
lipids, and proteins.
(g) Describe what needed to be done to each food sample
before it began to react on its own. Why is this not an
option in living cells?

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