Group+14

Food Processing

Background Info: Food is "Any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth". enzyme is a "substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction. the optimum temperature of enzyme pepsin is 38 to 42° //C, when the temperature exceeds the enzyme will not function properly. if the enzyme is not functional then the time needed to digest food will be longer. different type of food will effect the time of digestion, such as different pH level of food. acidic food is worse for your body compared to alkaline. if the pH is not balanced is hard to digest.Undercooked food contain bacteria that can lead to diseases. a research show that " subject who ate cooked veggies absorbed four to five times more nutrients than those who ate raw ones" that means its process more efficiently. //

Physics:

Research Question: How do the different 'state' of red beans modify its specific heat capacity?

Aim: To compare the specific heat capacity of red beans in different cooking 'states'.

Hypothesis: More cooked beans will have less energy. This is because red beans are cooked with water in a period of time, meaning that there will be more water in red beans that are cooked longer. As water has a high specific heat capacity, it has less energy to be used for cooking since the water can rise to a higher temperature of the cooking process in developing a different cooking state.

Variable:

Independent variable: The 'state' of beans which are cooked in different times: Uncooked (0 min), undercooked (10 min), cooked (20 min)

Dependent variable: The mass of water and red beans (grams) and the final and initial temperature of the water (degree celcius)

Controlled variable: Time taken to heat red bean, distance between the bunsen burner and the red bean, amount of water, source of red beans

Apparatus/materials
 * 15 red beans of the same source, with 5 beans at uncooked, undercooked and cooked states respectively
 * Around 150 ml of water
 * A balance scale
 * A thermometer
 * A bunsen burner
 * A lighter
 * A test tube and a test-tube rack
 * A pair of small metal tongs
 * A stopwatch
 * A 50 ml beaker

Method/Procedure:
 * 1) We set up the experiment as shown in the set-up diagram
 * 2) The mass of water and red beans are measured as well as the initial temperature of the water
 * 3) Once measured, the bunsen burner is lit and the beans are gripped using the metal tongs
 * 4) The stopwatch is started as soon as the red bean is in contact with the bunsen burner fire
 * 5) After 2 minutes has passed, the bean is quickly placed into the test tube filled with water. The water temperature is measured again after that.
 * 6) Steps 2-5 are repeated 5 times with the same 'state' of red beans
 * 7) Steps 2-7 are repeated 3 times with different 'state' of beans

Raw Data:


 * Uncooked Beans (0 min) ||  ||   ||   ||
 * || Before ||  || After ||   ||   ||
 * No. of Trials || Beans (g) || Water Temp. (°C) || Beans (g) || Water Temp. (°C) || Mass of Water (g) ||
 * 1 || 0.78 || 26 || 0.67 || 28 || 7 ||
 * 2 || 0.75 || 26 || 0.65 || 28 || 6.29 ||
 * 3 || 0.82 || 26 || 0.7 || 28 || 7.73 ||
 * 4 || 0.67 || 26 || 0.49 || 28.5 || 7.12 ||
 * 5 || 0.89 || 25 || 0.81 || 28 || 6.77 ||
 * Average || 0.78 || 25.8 || 0.66 || 28.1 || 6.98 ||
 * Undercooked Beans (10 min) ||  ||   ||   ||
 * || Before ||  || After ||   ||   ||
 * No. of Trials || Beans (g) || Water Temp. (°C) || Beans (g) || Water Temp. (°C) || Mass of Water (g) ||
 * 1 || 0.83 || 26 || 0.75 || 29 || 7.1 ||
 * 2 || 0.77 || 26 || 0.69 || 29 || 8.09 ||
 * 3 || 0.42 || 26 || 0.34 || 28 || 7.42 ||
 * 4 || 0.56 || 26 || 0.48 || 27.5 || 7.75 ||
 * 5 || 0.71 || 26 || 0.68 || 29 || 8.13 ||
 * Average || 0.66 || 26 || 0.59 || 28.5 || 7.7 ||
 * Cooked Beans (20 min) ||  ||   ||   ||   ||
 * || Before ||  || After ||   ||   ||
 * No. of Trials || Beans (g) || Water Temp. (°C) || Beans (g) || Water Temp. (°C) || Mass of Water (g) ||
 * 1 || 0.48 || 25.5 || 0.43 || 27 || 7.94 ||
 * 2 || 0.62 || 25 || 0.55 || 26.5 || 6.77 ||
 * 3 || 0.69 || 26 || 0.63 || 28 || 6.8 ||
 * 4 || 0.94 || 26 || 0.85 || 28 || 7.64 ||
 * 5 || 0.81 || 26 || 0.72 || 28.5 || 7.42 ||
 * Average || 7.1 || 25.7 || 0.64 || 27.6 || 7.5 ||
 * 5 || 0.81 || 26 || 0.72 || 28.5 || 7.42 ||
 * Average || 7.1 || 25.7 || 0.64 || 27.6 || 7.5 ||

Processed Data:

Graph:
 * Time of cooked beans (min) || Specific heat capacity (J kg^-1 c^-1) ||
 * 0 || 37486 ||
 * 10 || 48766.6 ||
 * 20 || 45629.93 ||



Analysis: The graph shows that the higher the specific heat capacity, the lesser the heat energy to be used in cooking. It means that it has an involvement of a faster cooking process as the higher specific heat capacity can rise to a higher temperature of the cooking process since it can raise temperature up to 100 degree Celsius or more. So the lesser the heat energy is used, the faster the cooking process due to high specific heat capacity.

Evaluation: The data and the calculations seems to be reliable, however one large mistake that we did not factor are the mass of the beans. Their mass are not controlled, which results in a non-linear processed data and graph. Should they be controlled by means such as removing some parts of it, it would be closer to linear at least.

The final mass of the beans after it is heated for 2 minutes turned out to be redundant for the calculation of its specific heat capacity. However upon comparison of the average final and initial mass of beans, more cooked beans have lower mass change difference. This is likely because the water absorbed by less raw beans reduce the weight loss from the fire.

Chemistry:

Aim: Find the pH levels of different levels of different cooked/uncooked beans using pH after the red beans have been crushed(after boiling in 60 degrees) and diluted to 20 ml of distilled water.

Hypothesis: I hypothesis that the longer the beans are cooked in the or boiled in the water, the larger the pH it will be making the product less acidic. This is due to the reason that the extended time of the red beans exposure with water will increase the absorption of H20 in the beans, hence decreasing the beans acidity when it was still yet uncooked. The presence of the base water makes the cooked beans less acidic and higher in pH. I predict that due to the effect of boiling in water, the juices of the red beans have secreted out of the flesh of the vegetable and dilute in the water itself making the water pigmentation to turn dark red. By crushing the beans, we can easily dilute the beans liquid juices with some distilled water making it easier for us to find the pH by submerging the pH paper within the solution.

Variable:

Independent variable: 1. The effect of different durations of water boiling in a temperature of 65 degrees celsius or not boiled to the red beans pH levels after being crushed and diluted with 20 ml of distilled water.

Dependent variable: 1. The change in pH levels of beans exposed to boiling in water caused by the different amount of time the red beans have been boiled in distilled water at the constant temperature of 65 degrees celsius.

Controlled variable: 1. The amount of water being added to each trial( 20 ml ) 2. The number of red beans per trial of the experiment ( 5 beans) 3. The duration of boiling needed for each state of beans (uncooked, undercooked 20 minutes, and cooked 40 minutes) 4. The amount of pH paper needed; 15 units 5. The temperature of the water; 65 degrees celsius 6. The amount of trials needed for each status of the beans either cooked or uncooked; 5 trials per conclusion 7. The Size of beans used in the experiment; 0.5-1.2 cm 8. The grouping of beans for each category

Apparatus: 1. Beakers; 6 units 50 ml 2. Bunsen burner; 2 units 3. Metal Thongs; one unit 4. Grinder; 1 unit 5. Distilled water; 100 ml+-/ 20 ml for each trial 6. pH paper; 15 pieces 7. Metal Stirring Rod; 1 unit 8. Red beans; 5 beans per trial of each category 9. Test Tubes; 10 tubes ( 1.5 cm diameter)

Method/Procedure: 1. Cook the beans in different time intervals of 20 minutes, 30 minutes and 40 minutes to create a distinction in the protein status of the red beans. 2. Take out cooked beans from boiling pan using a spatula and segregate them according to the denaturation level each are in. 3. Put the 5 cooked/uncooked beans in same grinder and start mashing it. Make sure it is properly mashed. 4. Pour distilled water in mashed red beans and stir to mix the beans with the water 5. Measure the pH using a pH paper 6. Record the pH of each trial. 5 for each uncooked, undercooked and cooked

Raw Data:

Uncooked beans 1 || 4.37 || 6 || 2 || 3.90 || 5 || 3 || 3.36 || 5 || 4 || 3.78 || 5 || 5 || 3.65 || 5 ||
 * || OriginalWeight(g) || pH+20mlDistilledWater ||
 * Trial
 * Trial
 * Trial
 * Trial
 * Trial

Undercooked beans 1 || 3.74 || 6 || 2 || 3.37 || 6 || 3 || 3.58 || 6 || 4 || 3.54 || 6.5 || 5 || 4.03 || 6.5 ||
 * || OriginalWeight(g) || pH+20mlDistilledWater ||
 * Trial
 * Trial
 * Trial
 * Trial
 * Trial

Cooked beans 1 || 3.75 || 6 || 2 || 4.28 || 7 || 3 || 3.58 || 6 || 4 || 3.84 || 6 || 5 || 3.70 || 6 ||
 * || OriginalWeight(g) || pH+20mlDistilledWater ||
 * Trial
 * Trial
 * Trial
 * Trial
 * Trial

Processed Data:
 * || AveragepHLevel ||
 * UncookedBeans || 5.2 ||
 * UndercookedBeans || 6.2 ||
 * CookedBeans || 5 ||

Analysis: From the data collection above, the cooked beans pH have a significant difference than those of an uncooked bean’s pH. The red beans with the higher pH level is the cooked beans because its over exposure to water made the acidity of the juices less due to water acting as it neutralizer. The pH of uncooked beans estimate to around 5 pH when cooked beans estimate to around 6 pH proving that the beans acidity deceases since it is cooked with water for a period of time. Hence, the water absorbed by the beans, which were boiled and cooked, affects the pH.

Biology:

Aim: To investigate the effect of denaturation(uncooked, undercooked, cooked) of red beans on the rate of enzyme reaction using pepsin of 5% concentration.

Hypothesis: i hypothesize that the more denatured the red bean protein its rate of reaction with pepsin would also be faster and the more denature the red bean protein is, the more the weight of it will increase, due to the reason that the beans absorb a lot of the enzyme solution's liquid content, increasing it in both weight and size through swelling of its physical form. I predict that the rate of reaction is faster because of the red beans texture after a 20 minute period of digestion is a lot softer or less dense than of an uncooked or undercooked beans. By heating the enzymes we believe that if the enzyme is also in its optimum temperature of 37-42 degrees celsius, the change would affect the enzyme's reaction in digesting the proteins present within the red bean substrate. Because the enzymes are all heated to its optimum temperature all the active sites are full an working at maximum efficiency, making the only variable that can affect the rate of digestion the state of denaturation of protein after cooking in 3 different time intervals.

Variable:

Independent variable: 1. The effect of the enzyme Pepsin (5%) to protein in different stages of denaturation present in red bean's protein after boiling the beans in a range of time intervals by boiling the red bean's in a constant water temperature of 65 degrees celsius.

Dependent variable: 1. The different weight or mass of red beans in which the enzyme Pepsin reacts at the protein in the red beans caused by the different status of proein denaturation( uncooked, cooked, undercooked) 2. The texture of beans after protein digestion. (softening of its physical form)

Controlled variable: 1. The concentration of the enzyme (5%) 2. The amount of time the substrate emerged in the enzyme of each trial (20 minutes per trial) 3. The number of red beans present per trial of our experiment (5 red beans) 4. The temperature of the enzyme on which it will react on the red beans (37-42 degrees celsius) 5. The temperature of the water in the pan in the process of boiling the red beans (65 degrees celsius) 6. The amount of distilled water diluted to the powder pepsin to to make the concentrated liquid pepsin ( 150 ml of distilled water mixed with 7.5 grams of powder pepsin to create a 5% pepsin solution) 7. The pH level of the pepsin enzyme ( 5 pH) 8. The size red beans ( between 0.5 cm- 1.3 cm)

Apparatus: 1. Test tube Rack: For 12 test tubes 2. Beakers; 6 beakers with volumes of 50 ml per flask 3. Electronic Scale; metric system and up to 4 digits 4. Metal Stirring Rod; 1 unit 5. Plastic Pipette; 3.0 ml 3 units 6. Pepsin 5%; 150 ml of solution with 10 ml per test tube trial 7. Test tubes; 10 tubes (diameter: 1.5 cm) 8. Mercurial Thermometer (100 degrees) 9. Bunsen Burner; 2 units

Method/Procedure: 1. Cook the beans in different time intervals of 20 minutes, 30 minutes and 40 minutes to create a distinctio in the protein status of the red beans. 2. Take out cooked beans from boiling pan using a spatula and segregate them according to the denaturation level each are in. 3. Use the pipette to extract accurately, 10 ml of Pepsin 5% to each of the test tubes. 4. Heat up the enzyme to its optimal temperature of 37-42 degrees celsius using a bunsen burner and a thermometer to measure its temperature. 5. After heating, submerge beans into the test tube vials in the same time 6. Leave the enzymes and beans to react to each other in a 20 minutes time interval. 7. Extract beans from the pepsin solution and dispose liquids in a secure area. 8. Obtain beans that have been digested and measure their mass in an accurate electronic scale. 9. Record results and calculate the differences of weight, before and after the process of digestion. Raw Data:

Uncooked Beans 1 || 4.02 || 4.00 || 20 || softer and more fragile || 5 || 10 || 40 || 2 || 3.92 || 3.89 || 20 || hard and still dense || 5 || 10 || 40 || 3 || 4.03 || 4.15 || 20 || soften from original texture || 5 || 10 || 40 || 4 || 3.48 || 4.20 || 20 || bean is quite moist and skin peels off || 5 || 10 || 40 || 5 || 3.62 || 4.13 || 20 || a bit mushier in form || 5 || 10 || 40 || Undercooked Beans 1 || 3.51 || 4.20 || 20 || Softer than uncooked beans after exposure to pepsin || 5 || 10 || 40 || 2 || 3.42 || 4.72 || 20 || Filled with water and expand in size || 5 || 10 || 40 || 3 || 3.78 || 4.09 || 20 || skin peels off and softer in texture || 5 || 10 || 40 || 4 || 4.47 || 4.09 || 20 || Hard but softer than original uncooked || 5 || 10 || 40 || 5 || 3.74 || 4.12 || 20 || squishier and has a more surface area || 5 || 10 || 40 || Cooked Beans
 * || OriginalWeight(g) || FinalWeight(g) || TimeSubmergedInEnzyme(min) || FinalTexture || PepsinConcentration(%) || PepsinVolume(ml) || EnzymeTemperature(C) ||
 * Trial
 * Trial
 * Trial
 * Trial
 * Trial
 * || OriginalWeight(g) || FinalWeight(g) || TimeSubmergedInEnzyme(min) || FinalTexture || PepsinConcentration(%) || PepsinVolume(ml) || EnzymeTemperature(C) ||
 * Trial
 * Trial
 * Trial
 * Trial
 * Trial

1 || 3.63 || 4.81 || 20 || surface area increase and beans become less hard || 5 || 10 || 40 || 2 || 3.77 || 4.37 || 20 || beans become less dense || 5 || 10 || 40 || 3 || 4.12 || 4.40 || 20 || beans become softer and less dense || 5 || 10 || 40 || 4 || 3.68 || 3.93 || 20 || surface area increase || 5 || 10 || 40 || 5 || 3.87 || 4.20 || 20 || surface area increase and the beans become softer || 5 || 10 || 40 ||
 * || OriginalWeight(g) || FinalWeight(g) || TimeSubmergedInEnzyme(min) || FinalTexture || PepsinConcentration(%) || PepsinVolume(ml) || EnyzmeTemperature(C) ||
 * Trial
 * Trial
 * Trial
 * Trial
 * Trial

Processed Data:
 * || AverageChangeInWeight(g) || OverallTexture ||
 * Uncooked || 0.26 || Hard surface and is still dense ||
 * UnderCooked || 0.46 || Soft interior and expanded in form ||
 * Cooked || 0.65 || increase in surface area an volume. softer and less dense ||

Analysis: Based on the data we obtained through the experiment we conclude that the more cooked the substance is, the faster the rate of reaction is. The data shows this because as it is more cooked the overall texture is softer and this means that the food substance is being broken down. This proves that the food is being broken down because the time for all the trial is set to the same amount.

Conclusion and Evaluation: