In-depth assignment of unit 6 of BTEC National Extended Diploma in Applied sciences of biology, covering all aspects and was rewarded with a distinction
Unit 6 Biology Assignment 2 – Working project plan
Hypothesis
In general terms according to an investigation or practical, a hypothesis is
the basis of an investigation that begins the start of a practical. From my own
understand of the investigation fat content between baked and fried crisp, my
hypothesis is crisps fried in cooking oil would possess a higher fat content in
comparison to baked crisps. Before turning into crisps, potatoes are deep-fried
using oils where they, “rapidly begin to dehydrate,” (MasterClass staff: 2021) as
the potato starts to dehydrate, it loses water which means it absorbs more fat—
this not only heightens its fat content but also its calories (McDonell. K: 2017).
When foods such as potatoes are deep fried in oils, the fatty acids within
them are broken into what are named free fatty acids. These free fatty acids are
bad for an individual’s health if consumed continuously as free fatty acids are
closely linked with insulin resistance and inflammation (Boden. G: 2008). It also
commonly known that fried foods are part of the bigger reason as to why issues
such as obesity are increasing in the UK as oil fried snacks—such as fried crisps—
are cooked in oils which mean they dehydrate and retrain more fat, making them
possess a higher fat content than baked crisps.
In this investigation of comparing the fat content of fried crisps and baked
crisps, it is important to note the oils used to cook the fried crisps mean there
would be a supposed increase in fat content. This can be tested in the practical
by comparing the fat content of two groups of crisps, where one group of crisps
are fried using oils and the other are baked or cooked without oils. Using this
method, we can then measure and compare the fat content between the two
types of crisps.
Method:
1. Measure the mass of an empty weighing boat
a. Record this mass
2. Then add the crisps onto the weighing boat
a. Record the mass of the crisps and the weighing boat
b. To find the mass of the crisps, subtract the mass of the weighing
boat from the mass of both the weighing boat and the crisps.
c. Measure five grams of crisps.
3. Transfer the crisps into a mortar and crush the crisps for a minute with the
pestle.
4. After a minute has passed, add 20cm 3 of hexane into the mortar with the
crisps and continue to crush the crisps.
a. A pestle and mortar was used to crush the crisps to increase its
surface area to be able to interact with the solvent (hexane) better.
5. With filtration apparatus, place a beaker beneath a funnel
a. Ensure the funnel has a filtration paper in it to make sure no crisp
falls into the fat beaker.
b. Make sure to weigh the mass of the empty beaker before filtering
the crisps.
6. Transfer the hexane and fat liquid from the mortar through the filter paper
into the beaker.
, 7. Crush the crisp with another portion of 20cm 3 of hexane to ensure all the
possible fat can be filtered through the filtration paper.
8. Place the beaker with the mixture of fat and hexane onto a hot plate
a. Wait for the hexane to evaporate and separate from the fat
9. Once there is only fat remaining in the beaker, remove the beaker off the
hot plate.
a. Allow the beaker to reach back to room temperature
10.Weigh the mass of the beaker and find the mass of the fat by deducting
the mass of the empty beaker recorded before from the total mass of both
the fat and the beaker.
Links to resources:
1. Weighing boat: the method mentions the use of a weighing boat as
materials will be put into it to measure the mass.
2. Balance/weighing scale: used to weigh the content of fat in the crisps.
3. Pestle and mortar: To gain the fat content of crisps, the pestle and mortar
is used to crush the crisps with a solvent.
4. Filtration apparatus: materials such as a funnel and filter paper will be
used to separate the mixture of fat content and hexane from the crisps.
5. Beaker: used to filter the fat content into the beaker to later measure the
mass of fat content in crisps.
6. Hot plate: a hot plate is needed for the investigation to evaporate the
hexane from the mixture to leave behind only fat to later weigh.
7. Hexane: solvent used to crush the crisps to filter through the funnel
properly as filtration works best with liquids.
8. Fried and baked crisps: the aim of the investigation is to compare the fat
content of fried and baked crisps so it is needed in the practical.
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