Limobean

Thank you for your tips. Your comments have really made me think on a different perspective. I am extremely inexperienced and therefore have difficulties in how to expand or couple the premise of the experiment. If I were to do the example of experimenting on whether margarine or butter is more unsaturated, how would that be practical in a real life situation? Because unsaturated fats are generally more healthier than saturated fats? Would I then find out which one is more healthier based on that? Or is that too simple? Plus the process involves titrating bromine water which is corrosive and quite dangerous to use. Are reducing sugars unhealthy in general? From your example about how cooking alters the amount of reducing sugars, would I suggest a research question like "Which method of cooking reduces the greatest amount of reducing sugar in certain foods?" Thanks, I'm really quite lost. Also I researched how cooking alters the amount of carbohydrates in vegetables and cooked vegetables have more energy than if it were raw. But that is because water is lost and the vegetable shrinks and therefore the porportion of size is smaller, therefore giving a higher energy. So I'm not sure whether I should do an experiment based on this. I am also not allowed any human test subjects and it must be conducted at the school lab. Also another research experiment I could do is "Do cooked starchy foods contain a higher GI than the same starchy foods when raw? " How would that be related to a practical application? Does it mean that if cooked starchy foods contain a higher GI that it is more unhealthy to the body and therefore foods should be consumed raw? I have no idea. PLEASE HELP! But how would I test that in a lab without human test subjects? Thank you for your tips. Your comments have really made me think on a different perspective. I am extremely inexperienced and therefore have difficulties in how to expand or couple the premise of the experiment. If I were to do the example of experimenting on whether margarine or butter is more unsaturated, how would that be practical in a real life situation? Because unsaturated fats are generally more healthier than saturated fats? Would I then find out which one is more healthier based on that? Or is that too simple? Plus the process involves titrating bromine water which is corrosive and quite dangerous to use. Are reducing sugars unhealthy in general? From your example about how cooking alters the amount of reducing sugars, would I suggest a research question like "Which method of cooking reduces the greatest amount of reducing sugar in certain foods?" Thanks, I'm really quite lost. Also I researched how cooking alters the amount of carbohydrates in vegetables and cooked vegetables have more energy than if it were raw. But that is because water is lost and the vegetable shrinks and therefore the porportion of size is smaller, therefore giving a higher energy. So I'm not sure whether I should do an experiment based on this. I am also not allowed any human test subjects and it must be conducted at the school lab. Also another research experiment I could do is "Do cooked starchy foods contain a higher GI than the same starchy foods when raw? " How would that be related to a practical application? Does it mean that if cooked starchy foods contain a higher GI that it is more unhealthy to the body and therefore foods should be consumed raw? I have no idea. PLEASE HELP! But how would I test that in a lab without human test subjects?

Thanks, but this is quite a large EEI and those research questions are too small for this. I am just lost and don't know what to do.

I need to do an EEI (Extended experimental investigation) on food chemistry involving either proteins, fats or carbohydrates. Does anyone have any ideas on something I can test? Eg. Is margarine or butter more unsatturated? Does potato chips contain more energy than corn chips? What happens to the pH of milk during different stages of lactation? Does cholesterol-free foods contain cholesterol? We did several small experiments to inspire this, but I got nothing. We did extraction of fats, crystalisation, casein glue, energy in foods, etc I can't think of anything. Just say random stuff, I might get an idea from it! THANKS!