6.03 Calorimetry Lab Report Conclusion

Introduction: On a daily, millions of food products are exchanged and bought around the globe. Every person trusts that the Nutrition and Drug Label rely the proper information so they can make healthy and wise decisions about the food entering their body. This is essential to people who suffer from diabetes or other serious health problems. For consumers with high blood pressure, the incorrect salt intake can be deadly. However, the Food and Drug Administration allows there to be a twenty percent margin for error, so a 200-calorie can of soda can actually have up to 240 calories (Freuman). In order to identify different substances in the products we eat, there are a few different techniques, qualitative and quantitative. For this project,
Discussion: From the experimental data, the concentration can be found. There were a few discrepancies during the experiment which could throw off the data but in all everything went correctly.
Discussion for errors: There were some parts during the experiments that the group could not distinguish when the color change occurred so there was more solute going into the mix than there should have been. Also at one point there was the mistake in part B of using KHP and HCl together instead of the NaOH so that mistake skewed results just a little.
Conclusion:
For this experiment, it was essential to make sure the correct solutes were being used properly, as we found out, it would not produce a color change if the wrong things were paired.
Research
According to Freuman, “Nutrition Facts labels are not always factual.” This would negatively affect diabetics who wish to counter carbs, people with high blood pressure who watch their sodium intake, and anyone else who must watch the intake of certain things in their diets. In a report back 2008 on Nutrition Facts labels, a small random sample of 300 had up to 90% of its nutrients reported fell within the acceptable 20% variance to actual levels. 20 percent may not seem like a lot but when thinking in a life or death situation for a diabetic person, it means the world. Since Freuman claims that when you looked at labels of something as simple as cereal that states that the product’s iron content jumps from 10 to 15 percent once you add milk, you should view it with great suspicion because milk does not contain iron. Even though that nutrition labels are often flawed, it is always better to read them than not to. Making sure to have some knowledge about what is going in your body is important. So regardless if it is taken into actual consideration from the labels, a little heads up when choosing food products can save a lot of