NUTS METHOD
1. Wear safety goggles, heat proof gloves and a lab coat while also using a heat
proof matt to prevent any injuries related to the burning of flammable
substances in the lab and be cautious with the matches/lighters and burning
food samples
2. Check for food allergies before using food samples. Sensitive individuals should
not participate in any activities that may result in danger.
3. The thermometer bulb should be submerged in water but not touching the
beakers bottom.
4. Use a second needle a hook to hang the thermometer from the top ring.
5. Determine the temperature in degrees Celsius of the water in the beaker at the
start and record it in the data.
6. Light a match carefully and use it to light the almond which should be placed
vertically on top of the cork on the needle.
7. Keep lighting match until the food sample is lit on its own.
8. Allow the lit sample to heat the water in the beaker using the thermometer,
gently stir the water on a regular basis.
9. Keep track of the water's temperature change and record the highest observed
temperature in the data table. (visually)
10. After the food sample has burned, calculate the mass of the remaining food
sample and clip it with a needle. Make a note of this value in the data table.
11. Repeat steps 3-20 for the remaining food samples. (chip, cheese, marshmallow
and pasta)
12. After it is done, when all the trials have been done and temperature has been
recorded for each food sample, look at the change of mass from initial and final
of each.
13. Apply steps 3-20 at least 3-5 more times to find average results.
14. Find average of first setting of temperature and the change in mass (final-initial
in g)
15. Process data using a processing and raw data table
16. Calculate the average heat lost or gained (q in KJ) using the formula= m x c x
change in temp. for each food sample.
17. Calculate the average change in heat CO/f=q/n (heat lost/gained/moles) for each
setting