Food: Matter and Energy for LifeUnit 7

Term 2 Chemistry

Food: Matter and Energy for Life

A: Food as EnergyA.1 pg 568List the food groups shown in Figure 7.2 ____________________________________________

_________________________________ _________________________________

_________________________________ _________________________________

______________________________________________________________________________

According to the Dietary Guidelines for Americans, which of the food groups listed should you

increase your daily intake: _______________________________________________________

decrease your daily intake: _______________________________________________________

A.3 pg 570Snack-Food Energy lab

Reading a Food LabelYou can find out how many calories are in a food by looking at the nutrition label. (The label also will describe the components of the food - how many grams of carbohydrate, protein, and fat it contains. .

. 6. Use the information above to change the amount of Calories per Serving into: SHOW WORK

calories per Serving: ____________

Joules per Serving: _____________

kilojoules per Serving: _____________

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1. What is the serving size? (both units): _____________

_____________2. How many servings in the container? ________________3. If someone consumes the entire container, how many Calories will they get?

____________

4. If someone consumes the entire container, how many cups did they eat?

____________

5. If someone only eats ½ of a cup, how many grams of Carbohydrates do they eat?

__________

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Look at (1) How many crackers are in a serving?

__________________Look at (1) How many servings are in a carton?

__________________How many crackers are in a carton?

__________________

Look at (2) How many Calories are in a serving?

__________________Look at (2) How many Calories are in one cracker?

__________________How many Calories are in the whole box?

__________________

Look at (3) How much total fat is in a serving? __________________

Look at (3) How much fat is in the whole box of crackers? __________________

Look at (3) How much sodium is in a serving? _____________

Look at (3) How much sodium is in the whole box of crackers? ______________

The label says sodium. Do you think they mean sodium metal (pure element) or sodium chloride (compound)? Explain how you know.

______________________________________________________________________

______________________________________________________________________

______________________________________________________________________

Calorie Safari

Use the link on weebly to find out how many Calories need per day: __________Study the images shown at this link (found on weebly): http://www.wisegeek.com/what-does-200-calories-look-like.htm. This is a pre-weighed amount of each food item that equals 200 Calories. Which food would you get the most of for 200 calories? _____________________

Which food would you get the least of for 200 calories? _____________________

Use the information above to change 200 Calories per Serving into: SHOW WORKcalories per Serving: ____________

Joules per Serving: _____________

kilojoules per Serving: _____________

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Read the Food Label How many Calories if you ate the entire container?

___________

Convert this to: calories per container: ____________

Joules per container: _____________

kilojoules per container: _____________

Use this link (found on weebly) http://caloriecount.about.com/fast-food-restaurants-mc3 to find out information about your favorite fast foods. Pick six restaurants and find something you like to eat or drink. Don’t forget the units!

Calories in Favorite Fast Foods and BeveragesName of Restaurant

1. 4.

2. 5.

3. 6.

name of food nutrition grade

Calories sodium total fat

total carbs

protein

1.

2.

3.

4.

5.

6.

If you ate all six items in one day, how many Calories would you have eaten? _______________

Is this amount more than or less than the amount of Calories you need for one day? Explain.

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Have your opinions regarding fast food changed? Explain

_____________________________________________________________________________________

_____________________________________________________________________________________

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Calorie SafariCalories Within Your Home

Copy the information from nutrition labels of six foods or beverages you consume when home. Make the needed calculations to find out how many Calories are present in the entire container.

Name of Food1. 4.

2. 5.

3. 6.

Serving Size Calories Per Serving

Servings Per Container

Total Calories in Entire Container

Total Fat per Serving

Total Carbohydratesper Serving

Total Protein per Serving

1.

2.

3.

4.

5.

6.

If you ate one serving of all six items in one day, how many Calories would you have eaten? __________

If you ate the entire container of all six items in one day, how many Calories would you have eaten? __________Compare the two Calorie values above to the amount of Calories you need for one day.

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

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Kids come in all sizes and each person's body burns energy (calories) at different rates, so there isn't one perfect number of calories that a kid should eat. But there is a recommended range for most school-age kids: 1,600 to 2,500 per day.

Most kids don't have to worry about not getting enough calories because the body - and feelings of hunger - help regulate how many calories a person eats. But kids with certain medical problems may need to make sure they eat enough calories. Kids with cystic fibrosis, for instance, have to eat high-calorie foods because their bodies have trouble absorbing the nutrients and energy from food.

Kids who are overweight might have to make sure they don't eat too many calories. (Only your doctor can say if you are overweight, so check with him or her if you're concerned. And never go on a diet without talking to your doctor!)

What happens to excess Calories?If you eat more calories than your body needs, the leftover calories are converted to fat. Too much fat can lead to health problems. Often, kids who are overweight can start by avoiding high-calorie foods, such as sugary sodas, candy, and fast food, and by eating a healthy, balanced diet. Exercising and playing are really important, too, because activity burns calories.

How Does the Body Use Calories ?Some people mistakenly believe they have to burn off all the calories they eat or they will gain weight. This isn't true. Your body needs some calories just to operate - to keep your heart beating and your lungs breathing. As a kid, your body also needs calories from a variety of foods to grow and develop. And you burn off some calories without even thinking about it - by walking your dog or making your bed. Being active every day keeps your body strong and can help you maintain a healthy weight. A person burns only about 1 calorie per minute while watching TV, about the same as sleeping!

1. If you eat more calories than your body needs, what happens to the leftover calories?

__________________________________________________________________

2. Why is this a problem?

_____________________________________________________________________________________

3. Go back to the food survey that you did at the beginning of the packet. Approximately what percent of

the food/drinks you consume would be considered high-calorie? ____________

4. What are four things you personally do on a daily basis to burn calories?

_______________________________ __________________________________

_______________________________ __________________________________

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A.2 pg. 569 Making Decisions: Diet and Food Groups

Record the quantity of servings within each food group for each day on the data table below. Then calculate and enter the average quantity for each group over the three days.

Day 1 Day 2 Day 3 AverageBread, cereal,

grains, and pasta

Vegetables

Fruits

Fats, oils, and sweets

Milk, yogurt, and

cheese

Meat, poultry, fish,

dry beans, eggs, and

nutsSoft Drinks

“Junk Food”Snacks

DATA TABLE

A.2 Making Decisions: Diet and Food Groups

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Answer after three days: 1. Which food group or groups

a. represent most of the foods within the diet?

______________________________________________________________________________________

b. are minimally represented in the diet or not at all?

______________________________________________________________________________________

2. Overall, is there a reasonable balance of food groups in the inventory? If not, what dietary substitutions would lead to greater variety among food groups?

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

3. Is it better to analyze food consumed over three consecutive days or only for one day? Explain._____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

4. Under what circumstances would it be misleading to base your food analysis on a particular three-day average?

_____________________________________________________________________________________

_____________________________________________________________________________________

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“Energy Conversions” Skillsheet (in class) 1. List three energy units: ________________________________________________________

2. Fill in the following energy conversion factors:

1 kJ = ______________ J 1 Calorie = ______________ calorie

1 calorie = ______________ J 1 kcal = _________________Cal

Energy conversion problems: SHOW YOUR WORK FOR CREDIT!!!

Convert the following into Joules. 3. 3.56 kilojoules

4. 5.6 kilocalories (same as a Calorie)

5. 89 calories

Convert the following into calories. 6. 4500 joules

7. 587 kilojoules

8. 4.80 kilocalories

Convert the following into kilojoules. 9. 45 kilocalories

10. 850 calories

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11. 905 joules

Convert the following into kilocalories. 12. 790 kilojoules

13. 563 calories

14. 980 joules

15. Energy consumption is the US is about 8.5 x 1015 (that’s 8500000000000000) kilojoules per year.

How many Calories is that?

16. According to the label on the bag, a certain bag of “candy coated chocolate pieces” contains 340. Calories per serving, how many calories is this equal to if you eat 3 servings?

17. A reaction requires 8,256 Joules of energy to cut a 10 inch circle through the steel surrounding a bank vault lock. How many kiloJoules is this? How many Calories?

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A.3 Supplement: Calorimetry Complete the following.

Remember: 1 Calorie = 4.2 Joules and that 1 Calorie = 1000 calories.

1. Convert the following energy quantities:a. Convert 765.40 calories into Calories.

Calories = ______________________________b. Convert 58.98 Joules into calories.

calories = ______________________________c. Convert 300 Calories into Joules.

Joules = ______________________________

2. A snack food contains enough energy to raise the temperature of a 250-g mass of water 86.0 °C. a. How many Calories does this snack food contain?

Calories = ______________________________b. How many Joules does this snack food contain?

Joules = ______________________________3. A student performs an investigation to determine the amount of energy in a piece of candy. The following table

shows the data collected:

Calculate the energy contained in the piece of candy in Calories/gram.

Calories/gram = ______________________________

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Mass of empty can 22.30 gMass of can and 100 mL of water 119.69 gMass of candy 2.02 gInitial temperature of water 8.5 CFinal temperature of water 61.2 CMass of burned candy 1.55 g

4. Sara, the Chemistry student, drinks two sodas for lunch. Together, the sodas contain enough energy to raise the temperature of 3.4 L of water by 70.5 C. How many Calories are in one soda?

Calories in one soda = ______________________________5. One serving of snack crackers releases 140 Calories of energy. How many kilograms of water can be heated

from room temperature (25 C) to 90.0 C with this energy?

Kilograms of water = ______________________________

A.7 ENERGY IN, ENERGY OUT pg 578

The opening paragraph talks about the reasons people eat as they do. The first category are people that diet. What are the two reasons why people diet?

________________________________________ _________________________________________

The second category are people that put little thought into what they eat. What are the two reasons people do this?

________________________________________ _________________________________________

Which category do you belong in? Explain:

Define and give an example of a food that would be classified as having “empty Calories”

Explain what you have to do if you want to lose weight:

if you want to gain weight:

If you want to gain muscle mass:

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A.8 GAIN SOME, LOSE SOME pg 578

Use the table on pg 576 to get the conversions. All conversions are in Calories/minute. Use this example to help. It goes with Sample Problem A 46 kg (100 lb) student usually takes 10.0 min to bike home from school. Would this student burn more Calories by jogging home instead (at 8 min/mi for 15.0 min)?1. The given is the time: 10.0 min.2. Find biking (100 lb person) on Table 7.1. That is the conversion. Put Cal on top (asked for) and 1 min on bottom.3. Solve for Cal4. Repeat with jogging

Given (time) Asked For (Cal)Asked for min Given

Calories biking: ____________________ Calories jogging: __________________

1. Eating two scoops of ice cream is 250 Cal. Adding toppings is an additional 125 Cal. How many hours would you have to lift weights to “burn-off” the ice cream treat?Given: Cal (get the total). Get the conversion from the Table. The 1 minute is on the top this time. The asked for will be in minutes, but the question wants hours. Can you change it to hours?

minutes weight lifting: ____________________ hours weight lifting: __________________

What about walking? How many minutes and hours would you have to walk to “burn it off”?

minutes walking: ____________________ hours walking: __________________

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When you walk, your rate is 1 mile in 17 minutes. How many miles would you walk to “burn it off”? Take your answer from above as the given and use the conversion rate to turn it into miles

miles: ________________________

If you consume 3500 Cal = 1 pound of weight gain. How many pounds will you gain from eating the ice cream if you don’t exercise? Go back to the beginning and get Calories. This is the Given. Use the conversion to turn it into pounds.

pounds: ______________________

If you ate one of these ice cream treats every week for a total of 16 weeks, how many pounds would you gain, if you did not exercise?

pounds: ______________________

4. Identify your favorite activity from the Table. How many minutes would you need to engage in that activity to “burn-off” the Calories in 16 ice cream treats? How many hours is this?

minutes: __________________________ hours: ___________________________

B: Energy Storage and UseB.1 CARBOHYDRATES pgs 583-585

What are Carbohydrates? Carbohydrates are grouped into two categories: complex carbohydrates and simple carbohydrates. Simple carbohydrates include table sugar, fructose or fruit sugar or corn syrup. Carbohydrates come in several forms including sugars, starches and fibers. Complex carbohydrates are created by linking together three or more sugar chains. By having more complex chains, it takes the body longer to break down the carbohydrates. Simple carbohydrates are already at their simplest form and do not require the body to break them down any further to create energy.

Name the three elements present in carbohydrates: _________________________________

____________________________ ______________________________________

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What is another name for simple carbohydrates? _____________________________

What two are the names of 2 complex carbohydrates?

____________________________ ______________________________________Simple carbohydrates are foods that are easily digestible and provide the body with limited nutrients and vitamins. Because these foods are so quickly digested, your body will experience a quick spike in energy levels followed by a crash in energy. Examples of simple carbohydrates include soft drinks, most cakes, cookies or chips, white bread, white rice and alcohol. Eating a diet that is full of simple carbohydrates can lead to a host of medical problems. These issues include weight gain, an increase in the risk of diabetes and an increased chance of heart disease.

What percent of your dietary Calories should come from carbohydrates? _________________________

Name three foods/drinks that are considered simple carbohydrates. ____________________

____________________________ ______________________________________

Name three foods/drinks that are complex carbohydrates. ____________________

____________________________ ______________________________________

Table sugar is also known as cane sugar or: _______________.

How many pounds of sugar does the average US citizen consume each year? ____________

What is the name of the carbohydrate used by animals to store glucose? ________________

Table 7.2 THE COMPOSITION OF COMMON CARBOHYDRATESClassification and

ExamplesFormula Common Name

or SourceMonosaccharidesa.

b.

c.

Disaccharidesa.

b.

c.

Polysaccharides16

a.

b.

c.

Name the polysaccharide found in plants:_________________________________

Name the polysaccharide found in plant fibers: ____________________________________

Can this molecule be digested by humans? __________________________

Name the monosaccharide that makes up these polysaccharides: ______________________

Good carbohydrates are complex carbohydrates that take the body longer to break down. These carbohydrates typically are high in fiber, which takes the body longer to break down and helps stabilize blood sugar levels. The best sources of good carbohydrates include fresh vegetables, fresh fruit, whole grains and beans. All of these foods provide the body with energy, vitamins, fiber, minerals and phytonutrients. In addition to fresh fruit and vegetables, examples of good carbohydrates include whole grain cereals, whole wheat breads, brown rice, wheat berries, whole wheat pasta and black beans.

Fiber is made up of non-starch polysaccharides, such as cellulose. The word fiber is misleading, because many types of dietary fibers are not fibers at all. Fiber is also known as roughage. It is the indigestible part of plant foods.

B.2 FATS pg 588-589Name the three elements present in lipids: ____________________________________

_______________________________ _______________________________________

What is the name of the typical fat molecule? _________________________

What contain more stored energy per gram, fats or carbohydrates? _________________

B.3 SATURATED AND UNSATURATED FATS pg 590-591Study Figure 7.25 and complete this table based on the highest percent data

[omit coconut oil in your data]Triglyceride Type State at Room

Temperature [liq or solid]

Primary Source Mostly from Animals or Plants?

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Which type of fat contribute more to health problems? ____________________________

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What is arterial plaque? ______________________________________________________

What is atherosclerosis commonly known as? _____________________________________

Why is it a problem? __________________________________________________________

B.4 CALORIES FROM FAT pg 591 You need to look in the book to get the data

Solve percents always X 100 = %

One serving of butter (1 Tbs or 14 g) total fat=10.9 g polyunsaturated fat = 0.4 gsaturated fat=7.2 g Calories= 100

Sample problem: Calculate the percent of poly unsaturated fat contained in the total fat in butter.Part: poly unsaturated fat Whole: Total Fat 0.4 g

10.9 g X 100 = 4%

1. Calculate the percent of saturated fat in the total fat in butter. Show your work below.

_________________

2. The saturated and polyunsaturated fat percent values don’t total 100%. a. What does the “missing” percent value represent? [hint: what are the 3 types of fats]

________________________________________________________________________

________________________________________________________________________

b. How many grams of fat does this represent? ________________________

3. Calculate the total percent fat in one serving of butter. Show your work below.

________________________

4. The Dietary Guidelines suggest that from 20-35% of total Calories in human diets should come from fats. 1 g of fat = 9 Cal

a. Determine the total Calories from fat in 1 Tbs butter.__________________Use a conversion grid. Asked for is Calories.

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part

whole

b. Calculate the percent of total Calories obtained from fat in butter. Show work.

__________________5. One serving (14 g) of margarine has 10 g fat and 90 Cal.

a. Find the percent of Calories obtained from margarine fat. __________________

b. Compare the percent of Calories obtained from margarine fat to the value of fat in butter.

________________________________________________________________________

________________________________________________________________________

B.5 HYDROGENATION p. 592-593What does hydrogenation do to triglyceride molecules? ______________________________

______________________________________________________________________________

How is the state of the triglyceride changed because of hydrogenation?

Why are food manufactures interested in hydrogenation? ____________________________

______________________________________________________________________________

Name three food items that have hydrogenated triglycerides: Hydrogenated triglycerides are known as trans-fats or trans-fatty acids. What does the Dietary Guidelines say about trans fats?

______________________________________________________________________________

In a typical US diet, what percent of total food Calories come from fats?________________

What percent does the Dietary Guideline recommend? ______________________________

What percent should come from saturated fats? ___________________________

What are two health problems that come from a diet with too many fats?

____________________________________ ____________________________________

Name three foods that contain fat: _________________________________________

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________________________________ ____________________________________

What happens if your intake of food energy is higher than your physical activity?

_____________________________________________________________________________

What two reasons do you need some fat in your diet? _______________________________

___________________________

Saturated FatsFats contained in dairy products, meat, poultry and vegetables. These fats, such as butter, are solid at room temperature. Saturated fats have been found to raise cholesterol levels.

Unsaturated FatsFats that are liquid at room temperature. They are contained in fish and plant products. Unsaturated fats have been found to lower cholesterol levels.

Trans FatsFats that are artificially created through a chemical process of the hydrogenation of oils. This solidifies the oil and limits the body's ability to regulate cholesterol. These fats are considered to be the most harmful to one's health. The Federal Drug Administration has mandated that the amount of trans fats be labeled on food products by 2005.

CholesterolA fat-like substance that is found in certain foods and is also produced in the body. Cholesterol travels through the bloodstream in different packages called lipoproteins. Low-density lipoproteins (LDL or "bad" cholesterol) deliver cholesterol to the body, while high-density lipoproteins (HDL or "good" cholesterol) take cholesterol out of the bloodstream. There is a correlation between high blood-cholesterol levels and heart disease.

B.6 FATS IN THE DIET pg 594

Serving Calories Saturated Fat Unsaturated FatIce Cream 115 g 310 11 g 8 gFro-Yo 112 g 200 2.5 g 3.5 g

1. Calculate and compare the total percent fat contained in each dessert. Part=total fat Whole=serving size Show your work.

ice cream: ________________________ frozen yogurt: ______________________

2. Another way to compare these two desserts is to examine the percent of Calories from fat in each. Convert Total Fat to Calories (1 g fat=9 Cal)

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Calories from Fat: ice cream: _____________________ frozen yogurt: ______________________

Find total percent Calories. Part=Calories from Fat Whole=Calories per serving.

ice cream: ________________________ frozen yogurt: ______________________

a. Does either ice cream or frozen yogurt meet the guideline of 35% or less Calories from fat?

__________________________________________

3. Repeat the calculations from #2 but use only saturated fat instead of Total fat.

Calories from Saturated Fat ice cream: __________________ frozen yogurt: __________________

% Calories from Sat. Fat ice cream: __________________ frozen yogurt: __________________

b. Does either dessert meet the guideline of 10% or less Calories from saturated fat?

B.7 LIMITING REACTANTS pg 594

What is a limiting reactant? ____________________________________________________________

____________________________________________________________________________________

What is the term that means the ratios that come from the coefficients in a reaction?

_________________________Copy the equation for the cellular respiration of glucose in the space below.

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A reaction has 5 glucose molecules, how many oxygen molecules do you need to react with this? If you are provided with 60 oxygen molecules will this be enough?

First: change 5 glucose into oxygen by using the coefficients from the balanced equation.

Given Asked For Asked For

Next: compare this amount with the amount provided. Is it greater than or less than? In other words, will you have enough oxygen to do the reaction? Explain

____________________________________________________________________________________

____________________________________________________________________________________

_____________________________________________________________________________________

In the situation above, 5 glucose molecules and 60 oxygen molecules, which is the limiting reactant? How do you know?

____________________________________________________________________________________

____________________________________________________________________________________

Generally, in all reactions, what is the reactant called that is not the limiting reactant?

_________________________________

In the situation above, 5 glucose molecules and 60 oxygen molecules, which is non-limiting reactant? How do you know?

B.8 Modeling Matter: Limiting-Reactant AnalogiesA cake recipe can also be used to introduce you to the idea of limiting reactants. Think about this and other limiting-reactant analogies. See Figure 7.31 (page 596 of your textbook) as you answer the following questions.

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One cake recipe requires: 2 cups of flour 2 eggs 1 cup of sugar 1 Tbs baking powder1 cup of water 1/3 cup of oil

1. Assume that you have 26 eggs and 14 cups flour, 9 cups sugar, 10 tablespoons baking powder, 10 cups water, and 3 1/3 cups oil.

a. With 26 eggs, how many cakes can you make? _______________________

b. With 14 cups of flour, how many cakes can you make? _______________________

c. With 9 cups of sugar, how many cakes can you make? _______________________

d. With 10 Tbs of baking powder, how many cakes can you make? _______________________

e. With 10 cups of water, how many cakes can you make? _______________________

f.. With 3 1/3 cup of oil, how many cakes can you make? _______________________

g. Which ingredient limits the total number of cakes you can make? _____________________

h. How many total cakes can you make under the conditions specified? ______________________

i. When the limiting reactant is fully consumed during this cake-making exercise, how much of each other ingredient will be left over?

____________cups of flour ______________eggs _____________ cup of sugar

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____________ Tbs baking powder ____________ cup of water ____________ cup of oil

2. A restaurant prepares carry-out lunch boxes. Each box consists of 1 sandwich, 3 cookies, 2 paper napkins, 1 milk carton, and, of course, 1 cardboard container. The current inventory is 60 sandwiches, 102 cookies, 38 napkins, 41 milk cartons, and 66 cardboard containers.

a. With 60 sandwiches, how many lunch boxes can you make? _______________________

b. With 102 cookies, how many lunch boxes can you make? _______________________

c. With 38 napkins, how many lunch boxes can you make? _______________________

d. With 41 milk cartons, how many lunch boxes can you make? _______________________

e. With 66 cardboard containers, how many lunch boxes can you make? _______________________

f. Which ingredient limits the total number of lunch boxes you can make? _____________________

g. How many total lunch boxes can you make under the conditions specified? ______________________

h. When the limiting reactant is fully consumed during this lunch box packing exercise, how much of each other ingredient will be left over?

____________sandwiches ______________cookies _____________ napkins

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____________ milk cartons ____________ container

3. Now consider the cellular respiration of glucose:

C6H12O6 + 6O2 → 6CO2 + 6H2O + Energy

a. Suppose that two glucose molecules are available for this reaction. How many oxygen molecules would be needed to completely react with these two glucose molecules?

b. Assume that 15 oxygen molecules are available to react. How many carbon dioxide molecules can be made from that amount of oxygen and unlimited glucose?

c. Assume that 15 oxygen molecules are available to react. How many water

molecules can be made from that amount of oxygen and unlimited glucose?

4. Consider the cake-making and lunch-box analogies as they relate to chemical reactions. a. Using pictures or symbols, write a balanced equation to represent each of these analogies. (Note: Your

pictures should convey information comparable to that conveyed by a chemical equation.)

b. Describe one way in which these analogies help you understand the notion of limiting reactants to chemical reactions.______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

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5. As you know, useful analogies also have limitations. a. Consider the lunch-box analogy. Even if you run out of one item, can you use the other items to prepare

carry-out lunches that people would still buy and eat? Explain.

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

b. Consider the cake-making analogy. If you run out of one ingredient, can you still use the other ingredients

to make an edible cake? Explain.

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

c. Consider the glucose reaction. If one reactant is used up, or if you have less than the reaction requires (for instance, one glucose molecule but only three oxygen molecules), could any product be produced? Explain.

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

d. Considering your answers to Questions 5a through 5c, write a statement that summarizes a major limitation of both the cake-making and lunch-box analogies as they relate to actual chemical reactions.

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

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Section A Study GuideComplete the following.

1. How much thermal energy (in calories and joules) is required to increase the temperature of a 115.0-g sample of water by 42° C?

Calories ______________________________

Joules_______________________________

2. Suppose that a 5.00-g food sample was burned in a calorimeter to produce the amount of thermal energy involved in Question 1. How many Calories per gram were in the food sample?

Calories/gram_______________________________

3. Using Table 7.1 (page 576 of your textbook), how long would a 150-lb individual have to play tennis to “burn off” a candy bar that contains 260 Calories.

Time_______________________________

4. If the person in Question 3 ate that same type of candy bar every day for the next week and did not exercise to “burn off” the energy from these candy bars, how much weight would he or she gain? (Remember: one pound of weight gain is equivalent to 3500 Cal.)

Weight gain _______________________________

5. Identify two factors that influence how much energy is required for a physical activity.

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_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

6. Why do many medical professionals recommend that weight management programs focus on both physical activity and diet?

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

7. What does the term Empty Calories mean?_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

Section B Study GuideComplete the following.

1. Carbohydrates can be classified as monosaccharides, disaccharides, or polysaccharides.a. Differentiate between monosaccharides, disaccharides, or polysaccharides.

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

b. Give an example of a monosaccharide, a disaccharide, and a polysaccharide.______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

2. Complete the following table:Carbohydrates Fats

Component elements

Functional groups

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Food energy per gram

3. A snack food contains 5 grams of carbohydrates and 5 grams of fat. a. How many Calories from carbohydrates does this represent?

Calories from carbohydrates _____________________b. How many Calories from fat does this represent?

Calories from fat _____________________c. Why is the caloric content of one larger than the other?

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

4. In general, the terms fat and triglyceride are used interchangeably.a. What reactants are combined to generate triglycerides?

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

b. What accounts for the great diversity of triglycerides?

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

5. Differentiate between saturated and unsaturated fats in terms of the state of matter at room temperature.

_________________________________________________________________________________________

_________________________________________________________________________________________

6. What is a “limiting reactant”?_________________________________________________________________________________________

________________________________________________________________________________________

7. A balanced diet contains the nutrients necessary for optimal function of the human body. How might the

concept of limiting reactants apply to a diet that lacks adequate nutrients?

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

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_________________________________________________________________________________________

8. Use the accompanying chemical equation to answer the questions that follow it:

C12H22O11 + H2O C6H12O6 + C6H12O6

(lactose) (glucose) (galactose)

If 0.83 moles grams of lactose (C12H22O11) reacts with 55.49 grams of water, how much glucose will be produced?Convert each reactant to moles of glucose. The lower amount is the limiting reactant.

moles of glucose from lactose: __________ moles of glucose from water: ___________a. Identify the limiting reactant.

Limiting reactant _______________________________

b. After the reaction stops, which reactant will be left over or in excess?

Excess reactant _______________________________

c. Use the moles of glucose from the limiting reactant to turn to grams of glucose. How many grams of glucose will be produced?

Grams of glucose__________________________

9. Consider the reaction of hydrogen and nitrogen to produce ammonia (NH3).

3H2(g) + N2(g) → 2NH3(g)

If 9.9 moles of hydrogen react with 0.71 moles of nitrogen, how much ammonia will be produced?Convert each reactant to moles of ammonia. The lower amount is the limiting reactant.

moles of glucose from H2: __________ moles of glucose from N2: ___________a. Identify the limiting reactant.

Limiting reactant _______________________________

b. After the reaction stops, which reactant will be left over or in excess?

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Excess reactant _______________________________

c. Use the moles of glucose from the limiting reactant to turn to grams of NH3.

Grams of NH3__________________________C: Proteins, Enzymes, and ChemistryC.1 PROTEINS: FUNCION AND STRUCTURE pg 604-605

What two things do proteins do for your body?

___________________________________________________________________________

___________________________________________________________________________

Name four parts of your body that are made of protein:____________________________

______________________ _______________________ ___________________________

Name the four elements present in amino acids: ____________________________

______________________ _______________________ ___________________________

How many different amino acids are the building blocks of proteins? _________________MAJOR GROUPS OF PROTEINS IN THE HUMAN BODY

Type FunctionStructural Proteins Muscle

Connective tissue

Chromosomal

Membranes

Transport Proteins

Regulatory Proteins Fluid balance Enzymes HormonesProtective Proteins

C.3 PROTEIN IN YOUR DIET pg 608-609

Name the six foods that are the main protein sources in your diet: ____________________

____________________________ _________________________________

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_____________________________ _____________________ ____________________

Number of essential amino acids: ___________ How does your body get them?

____________________________________________________________________________

How does your body get the other amino acids? _____________________________________

______________________________________________________________________________

Explain the difference between a complete and an incomplete protein.

______________________________________________________________________________

______________________________________________________________________________

What are complementary proteins and why are they important? ______________________

______________________________________________________________________________

What percent protein does the Dietary Guideline recommend? _______________________

Which two organs will suffer if you eat too much protein? __________________________

___________________________Explain two other problems that can come from too much protein in your diet:

_____________________________________________________________________________

_____________________________________________________________________________C.4 ANALYZING DAILY PROTEIN REQUIREMENTS pg 609Use Table 7.41 on pg. 6091. What mass of protein should you have each day? ____________________

2. Why do you think age and effects how much protein an individual should eat?

_____________________________________________________________________________

_____________________________________________________________________________

3. a. What food do infants consume that meets most of their relatively high protein needs? _____________________________b. What evidence in Table 7.4 supports your answer? Explain.

_____________________________________________________________________________

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_____________________________________________________________________________

D: Other Substances in FoodsD.1 VITAMINS pg 619-621What four things are vitamins used for in your body? _____________________________

_________________________ ________________________ ___________________

What is the total amount of ALL vitamins needed by an adult each day? _____________

What does Vitamin D do for your body? ________________________________________

Fill in the table for YOUR specific vitamin needsAdd the correct unit under each name

Vit A Vit D Vit E Vit K Vit C B1 B2 Niacin B6 B12 Folate

What are the symptoms of scurvy? _______________________________________________

What vitamin cures scurvy? _______________ Type of vitamin: ______________________

How can you get it? ___________________________________________________________

What vitamin cures severe skin problems? _______________ Type of vitamin: __________

How can you get it? ___________________________________________________________

What vitamin cures paralysis? _______________ Type of vitamin: _______________

How can you get it? ___________________________________________________________

What vitamin cures night blindness? _______________ Type of vitamin: _______________

How can you get it? ___________________________________________________________

What vitamin cures soft bones? _______________ Type of vitamin: ___________________

How can you get it? ___________________________________________________________

Name all the vitamins that can help with anemia: __________________________________

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Answer below as water-soluble or fat-soluble

Which type of vitamin is NOT stored in the body? __________________________________

Which type of vitamin is stored in the body? _______________________________________

Which type of vitamin can be toxic to the body? ____________________________________

D.2 VITAMINS IN THE DIET p 6221.a. Use Table 7.6 (pg 621) to identify the two vitamins crucial for vegans.

____________________________ __________________________________Briefly describe the effect of the absence of these vitamins:

______________________________________________________________________________

______________________________________________________________________________

b. How might individuals following a vegan diet avoid this problem?

______________________________________________________________________________

______________________________________________________________________________

2. Complete the following table about yourself, using data from Tables 7.5 (p. 620) and 7.7

Vegetable(one-cup serving)

Your RDA Total Supply

Servings toYour RDA

B1 C B1 CGreen PeasBroccoli

a. Would any of your entries change if you were the opposite gender? If so, which ones?

______________________________________________________________________________

______________________________________________________________________________

b. Based on your completed table, why do you think variety is essential in a person’s diet?

______________________________________________________________________________

______________________________________________________________________________

c. Why might vitamin deficiencies pose problems even if people received adequate supplies of food Calories?______________________________________________________________________________

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______________________________________________________________________________

3. a. What does food freshness have to do with vitamins?______________________________________________________________________________

______________________________________________________________________________

b. To what type of vitamins might nutritionists be referring? _________________________

c. Is such advice sound? Explain. ________________________________________________D.3 VITAMIN C LAB pg. 623-625D.4 MINERALS: ESSENTIAL WITHIN ALL DIEST pg. 626-628

Two parts of the body that incorporate minerals: _______________ and _______________

What mineral is needed by the thyroid gland to make a vital hormone? _________________

What happens to the body if it is deficient in this mineral? (fig. 7.55) ___________________

______________________________________________________________________________

How many elements are essential for human life? _________________

Use table 7.8 to answer the following questions:

Write the atomic symbols for the Macrominerals: ________ ________ ________

________ ________ ________ ________ Total elements: ________________

Write the atomic symbols for the Microminerals: _____ _____ _____ _____ ______

______ ______ ______ ______ ________ Total elements: ________________

Which mineral deficiency:Results in rickets in children and osteoporosis in aduts? ________

Can lead to sudden death while fasting? ________ Can lead to poor memory? __________

Can lead to dental decay? ___________

Which three mineral deficiencies can lead to anemia? ________________________________

Which food category (carbs, fats, or proteins) contain the most minerals? _______________What is the difference between macrominerals and microminerals in your body?

______________________________________________________________________________

______________________________________________________________________________

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Fill in the table for your specific vitamin needs and add the correct unit under each name.Calcium Phosphorus Magnesium Iron Zinc Iodine

D.5 MINERALS IN THE DIET p. 628Use Table 7.9 to answer the following questionsThese are conversions. Use the info on the table as your conversion between Given and Asked for1. a. One slice of whole-wheat bread contains 0.8 mg iron. How many slices would supply YOUR daily iron allowance if this was the only way for you to get iron? Show work.

_______________________b. Predict the health consequences of not consuming an adequate amount of iron.

______________________________________________________________________________

______________________________________________________________________________

2. One cup of whole milk contains 288 mg calcium. How much milk would you need to drink to meet your daily allowance for Ca if that were the only way for you to get it? ________________________

3. One medium pancake contains about 27 mg of calcium and 0.4 mg of iron. Does one pancake provide a greater percent of your DRI for calcium or for iron? Explain.

______________________________________________________________________________

______________________________________________________________________________

4. What total mass of each of these minerals to YOU need to consume daily?

calcium: ____________________________ phosphorus: ________________________

Why are the values in your answer higher than the DRI values listed for the other minerals? (Hint: How does the body use these minerals?)

______________________________________________________________________________

______________________________________________________________________________

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List three good dietary sources of calcium: _________________________________________

phosphorus: __________________________________________________________________

Predict the health consequences due to a deficiency of

calcium: ______________________________________________________________________

phosphorus: __________________________________________________________________Which age group of gender would be especially affected by those consequences? Explain

_____________________________________________________________________________

_____________________________________________________________________________

5. Most table salt, sodium chloride (NaCl), includes a small amount of potassium iodide (KI). Why do you think this is done?

______________________________________________________________________________If you do not use iodized salt, what kinds of food could you eat to get iodine?

______________________________________________________________________________

D. 6 FOOD ADDITIVES pg. 630-631What are four reasons why food manufacturers put additives in food:

_____________________________________ ______________________________________

_____________________________________ ______________________________________

Why has salt been used as a food additive for centuries?

______________________________________________________________________________

What are two specific reasons why the manufacturers of processed foods rely on food preservatives?

_____________________________________ ______________________________________

It says that color and taste additives often enhance the commercial appeal of food products. What do you think this means?

______________________________________________________________________________

______________________________________________________________________________Use Table 7.10 and fill in the information below

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Additive Type Purpose ExamplesIncrease Nutritive Value

Prevent Spoilage

Enhance Visual Appeal

Enhance Flavor

D. 7 Analyzing Food-Coloring Additives Lab

D.8 REGULATING ADDITIVES pg. 635-638List six additives found in food that were NOT deliberately added by food manufacturers:

________________________ __________________________ _______________________

________________________ __________________________ _______________________

In what year did the United States pass a law to require all food to be safe? _____________

What Administration monitors food to make sure it is safe? __________________________What causes a proposed additive to be denied to be used in foods?____________________

_____________________________________________________________________________

Why is sodium nitrite used in foods? _____________________________________________

______________________________________________________________________________

What are two examples of foods that contain sodium nitrite? _________________________

________________________Why are there concerns about the use of sodium nitrate in foods?

______________________________________________________________________________

CHEMQUANDRY 4 pg. 637Based on the information shown in the table, do you think food manufactures should use nitrites to preserve meat? Explain:

____________________________________________________________________________

____________________________________________________________________________

D.9 ARTIFICIAL SWEETNERS p. 637What was the first low-Calorie sweetener used in the U.S. and what is its brand name?

______________________________________________________________________________38

Why is there a controversy over this artificial sweetener? ____________________________

______________________________________________________________________________

Aspartame, another low-Calorie sweetener goes by what two brand names?

______________________________ _______________________________

Two natural ______________________ ________________________ combine to make aspartame which means it is similar to which type of food molecule (fats, carbs, or proteins)? _______________________

Give the brand name and the chemical name of the artificial sweetener that can be used in cooking: ____________________________________________________________________________

What type of food molecule makes up this sweetener? ______________________________

Which food additive must be watched if you have diabetes? __________________________

If you have high blood pressure? ___________________

Why is it important to always read the food label? __________________________________

_____________________________________________________________________________

D.10 FOOD ADDITIVE SURVEY p. 638

Collect the labels from 5-6 packaged foods in your home. Gather a variety of labels from different kinds of foods. Bring your labels to class. Pick THREE additives and fill in the table with the information found on each label. Use Table 7.10 (pg. 631) to help.

Name of Additive

Food Product Where Found

Purpose of Additive

Chemical Formula

Other Information

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Section C Study Guide

1. Identify two functions of proteins in the human body and give an example of a protein for each.

______________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

2. Name four parts of your body that are made of protein:

______________________________________________________________________________________

______________________________________________________________________________________

3. Name the four elements found in proteins. Which of these are similar to the elements found in carbs and fats and which are different?______________________________________________________________________________________

______________________________________________________________________________________

4. There are only __________ amino acids; however, there are thousands of different proteins within the human body. Explain.______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

5. How many Calories would be provided by the metabolism of 9.0 grams of protein?

Calories __________________________________

6. Differentiate between complete and incomplete proteins.

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

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Section D Study Guide

1. What purpose do vitamins serve?_________________________________________________________________________________________

________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

2. Vitamins can be classified as fat-soluble or water-soluble.a. Why must water-soluble vitamins be ingested daily?

______________________________________________________________________________________

______________________________________________________________________________________

______________________________________________________________________________________

b. Fat-soluble vitamins should not be ingested in large quantities. Explain.______________________________________________________________________________________

_____________________________________________________________________________________

______________________________________________________________________________________

3. Why do dieticians recommend eating raw or steamed vegetables over cooked or canned vegetables?_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

4. Differentiate between macrominerals and microminerals._________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

5. Identify three functions of food additives._________________________________________________________________________________________

________________________________________________________________________________________

________________________________________________________________________________________

6. What might be the disadvantages of using food additives?_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

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_________________________________________________________________________________________

7. Be able to do % calculations

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