1. Chapter 2

2. Systematic knowledge of natural and physical phenomena. A method to learn and discover using rational thought. Success in Food Science class. Avoids bias Cannot base conclusions on what you expect to happen. Follow procedures Keep records Design procedures to answer questions

3. Applied science- the process of putting scientific knowledge to practical use. Experiment-a controlled situation that allows a scientist or researcher to determine what causes a change to occur. Formulations-the result of food experiments (recipes)

4. Accurate measurement must be taken to have a successful experiment. Must identify a system for measurement Standard vs. Metric Determine what you are trying to measure Mass – the amount of matter in an object Length – distance between two points Volume – amount of space occupied by an object What method will give you the most accurate results

5. System International, SI units, metric system Standard System TypeNameSymbol MassGramg LengthMeterm VolumeLiterL TimeSeconds TemperatureCelsius degree̊C TypeNameSymbol MassPounds, ounceslb, oz LengthInches, feet, milesin, ft, mi VolumeFluid ounces, cup, pint, quart, gallonfl. oz, c, pt, qt, gal TimeSeconds TemperatureFahrenheit degree̊F

6. PrefixSymbolMeaningMultiplier Greater than 1 kilokthousand1,000 hectohhundred100 dekadaten10 Less than 1 decidtenth0.1 centichundredth0.01 millimthousandth0.001 microμmillionth0.000001

7. Mass-the amount of matter in an object Will often have to use a container Use something light weight Will use digital scales in this class Must subtract the weight of the container taring or zeroing the scale. Mass the container, then mass the substance and the container. Subtract the mass of the container to find out the mass of the substance.

8. Length-the distance between two points Use a ruler Place an object between two vertical surfaces. (see page 41), measure between the end points.

9. Volume-the amount of space occupied by an object Cube (l x w x h) Liquids measured by volume (ounces, liters) Measure liquids in clear containers with graduated scales Measure to the bottom of the meniscus (the curve at the surface of the liquid)

10. Seconds Minutes Timers

11. SI unit is Celsius, but all of our equipment in in Fahrenheit degrees.

12. Title Create a title that relates directly to the activity. Below the title list any group members and your lab/station table. Ask a question How does sugar affect the mass of chewing gum? Define the Problem (purpose) Make a brief statement about what will be done or what is the goal of the activity. Investigate the affect of sugar vs. sorbitol on chewing gum mass.

13. Conduct Research Give information someone would need to know before doing this lab. Give definitions/information and tell where to find it. List the ingredient of both types of gum. ExtraDouble mint Sorbital, gum base, glycerol, mannitol, natural and artificial flavors, hydrogenated starch hydrolysate, less than 2% of aspartame, acesulfame K, soy lecithin, BHT (to maintain freshness), colors (turmeric, blue 1 lake). Pheylketonurics, contains phenylalanine. Sugar, gum base, dextrose, corn syrups, natural and artificial flavors, less than 2% of glycerol, aspartame, gum arabic, soy lecithin, acesulfame K, color (titanium dioxide, blue 1 lake, beta-carotene), BHT (to maintain freshness). Pheylketonurics, contains phenylalanine.

14. ExtraDoublemint Serving Size: 1 stick (2.7 g) Amount per serving Calories 5 Total Fat 0 g Sodium 0 g Total Carbohydrate 2 g Sugars 2 g Sugar Alcohol 2 g Protein 0 g Serving Size: 1 stick (2.7 g) Amount per serving Calories 10 Total Fat 0 g Sodium 0 g Total Carbohydrate 2 g Sugars 2 g Protein 0 g

15. State a Hypothesis Make a statement that is testable by performing an experiment. “How will the different ingredients affect the mass of the gum after it is chewed? “ or “The different ingredients will affect the mass of the gum after it is chewed.”

16. Design the Experiment (Procedure) Explain the details and the steps you perform in carrying out the experiment. (DO NOT LEAVE STEPS OUT!) 1. Mass each piece of gum. Use the wrapper to hold the gum. Be sure to tare the wrapper so that you record the actual mass of the gum on a data table that you create. (keep your wrapper) 2. Choose one of the pieces of gum and chew it for 1 minute. Try to bite the gum once per second to control the experiment. 3. Use the same gum wrapper and mass the gum after one minute of chewing. Record the mass on your data table. 4. Repeat the procedure with the second piece of gum.

17. Observation and Data Create tables, charts and diagrams to record information about what happened, what you observe with your senses as well as measurements. Type of gumMass on packaging Mass before chewing Mass after chewing taste 2.7 grams

18. Analysis Graphs and interpreting the data are appropriate here. Create a graph showing the results of the Chewing Gum Exp. Explain in detail what the information in Observations/Data means. Make inferences here. Words and phrases like “since”, “because” and “the reason I know this is…” should be used. Point out key or interesting observations and data which support (or don’t support) your hypothesis. Preferred, but not as essential as the previous four items, note problems you ran into and changes you made to the procedure. Suggest improvements for the next time the lab/experiment is done.

19. Conclusion Go back and read your PURPOSE. Make a one or two sentence final statement relating to your PURPOSE that tells what you found out. Make this statement “factual”. This is the “answer” to the “question” you stated in the PURPOSE. Now answer the questions on the next slide.

20. Post lab questions Which type of gum had a greater loss of mass after chewing? Why? What substance caused the loss of mass during chewing? Was there a difference in the texture between the two types of gum? If so, describe. Given that sugar has 4 calories per gram, how many calories would you estimate are in a stick of gum? How would you determine the mass of 10 ml of milk?