Chemistry of Food C [NY Trial]

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Jim_R
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Chemistry of Food C [NY Trial]

Post by Jim_R » December 7th, 2013, 11:45 am

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Re: Chemistry of Food C [NY Trial]

Post by sciolyynerdd » December 8th, 2013, 9:29 pm

hii is this similar to food science B?
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Re: Chemistry of Food C [NY Trial]

Post by esola3 » December 17th, 2013, 7:41 am

What exactly do the rules mean when they say simple calorimeters? Do they mean not commercially made only student made? I know a bomb calorimeter is not technically a simple calorimeter. I would not want to make too simple of a calorimeter.

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Re: Chemistry of Food C [NY Trial]

Post by sciolyynerdd » January 22nd, 2014, 12:31 pm

For nutrition labeling, if they block out the calories section, how do we calculate how many calories come from one serving of the product?
Also, let's say protein is 2g, how do we calculate how many calories there are?
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Re: Chemistry of Food C [NY Trial]

Post by Gemma W » January 27th, 2014, 2:43 pm

sciolyynerdd wrote:For nutrition labeling, if they block out the calories section, how do we calculate how many calories come from one serving of the product?
Also, let's say protein is 2g, how do we calculate how many calories there are?
1 gram of protein has 4 calories. Likewise, 1g of carbs also has 4 calories, and 1g of fat gives 9 calories. From that you just multiply the calorie values of each of the types of nutrients by their respective values, and add them all together. So if there were 10g of carbs, 3g of fat, and 1g of protein per serving, it would have a total calorie value of (4x10)+(4x1)+(3x9) = 71 calories.
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