Group 4 Project

Part A: Introduction

I. Research Question

How do the fries served at the fast food chain “McDonalds” compare to those
served in the Assumption College Catholic High School cafeteria in Windsor Ontario?
Which fries are better for our health, and how do they compare to the store bought
brand suggesting a “healthy” content.

Using the three different brands of fries, the following tests will be conducted in
order to determine their affects and contents. The following tests will help us
determine which brand of fry is the least “synthetic” and best for our health, and
will provide us with information as to the content of the “healthy” fry brand.

Tests:

• Blood pressure

• Heart rate

• Amount of energy provided by the fries (calories, using calirometry)

• The affect of the fries in stomach acid (using, acid)

Through media advertisement, it is assumed that the fries provided from McDonalds
will prove to be the most synthetic and bad for our health such as cultural aspects
like the film “Supersize Me”, and various magazine/newspaper articles have
suggested this is so. We thus have a pre-made cultural bias toward McDonald’s
food, which will cause us to psychologically associate McDonalds as having the most
un-healthy fries.

It is also assumed that the cafeteria fries will be the second most unhealthy, as they
most similarly resemble the McDonalds fries. The “healthy” fries are assumed to be
the healthiest fries, as the label and health content below which suggests so. It may
also be further justified that this is predicted as they visually appear to be of a
darker color, which suggests that they most closely resemble actual potato skin.
Although these fries may be associated with the term “healthy”, we may also
assume that although these fries may prove to be healthier than the other
suggested brands, they may also be slightly unhealthy, as they are associated with
the term “fry” which delivers a negative connotation to those within our Western
society.
Our predictions are also based on the provided health contents of both the
“healthy” and McDonald’s fries.

Healthy Fries(McCain McDonalds Fries Cafeteria Fries

Low Fat) per 168g per 171g
Calories:220 Calories: 560 The rest of the information
Fat: 5g Fat: 27g is unknown, although we
Saturated: 0.4g Saturated: 3.5g may state that the
carbohydrates: 20g Carbohydrates: 74g cafeteria fries prove to be
lighter in color than the
“healthy” fries, and darker
in color than the
McDonalds fries, which
may deem them not to be
as synthetic than the
McDonalds Fries, but not
as good for our health
than the McDonald’s fries.
As it is evident, the amount of fries varies from both the “healthy” fries and the
McDonalds fries. This is simply a “rough” prediction therefore accurate
measurements are not needed at this time. It is evident that even though the mass
measurements are not identical, the McDonalds fries appear to be much higher in
fat, calorie and carbohydrate content.

I. Hypothesis

If the health content of the McDonalds fries and the “healthy” fries, as well as visual
and cultural evaluations of the three brands of fries proves to be valid, then the
most synthetic/unhealthy fries are going to prove to be the McDonald's fries and the
healthiest/least synthetic will be the “healthy” fries. Therefore, the cafeteria fries
will be rank between the McDonald's and the healthy fries.

II. Variables

Independent:

 The kind/brand of fries.

Dependent:

 The resulted affects of the fries in terms of blood pressure, heart rate, affects
with acid (representing stomach acid) and amount of energy (calories)
provided.

Controlled:

 The mass of the amount or an individual fry used within the tests composing
this experiment.

 The amount of water used for the energy test

 The amount of IKI and glucose used

 Although the healthy fries were part of the experiment, their main purpose
was to be used as a control in which the other fries were being compared to.

I. Materials

balance 0.005g
+
−

Erlenmeyer flask 5%ml

+
−

460 mL 5% water
+
−

40ml of hydrochloric acid 5%

+
−
 graduated cylinder 5%ml
+
−

blood pressure kits 5%

+
−

stop watch

fries consumed

mcDonald's fries 132.86g 0.005g

+
−

Cavendish farms home made fries 132.86g 0.005g

+
−

cafeteria fries 132.86g 0.005g

+
−

-6 g +- 0.005g of each type of fries for other tests

scoopula

2 pop cans

100mL 5% water
+
−

Bunsen burner

ring clamps

retort stand

steel screen

heat oven

test tubes

Benedict's solution

IKI solution

glucose solution
 pestle and mortar

starch

test tube rack

gas lighter

glass rod

heat plate

I. Method

Blood Pressure, Pulse and Exercise Tests

1) Initial blood pressure and pulse of each of the three test subjects taken.

2) Blood pressure and pulse taken after exercise.

3) The three different fries are consumed.

4) After one hour, the blood pressure and pulse of each person before exercise
is taken.

5) After exercise, the final blood pressure and pulse is taken.

Stomach Acid Tests

1) Setup three 500mL 0.16M of Hydrochloric (Gastric) Acid in Erlenmeyer flasks

2) Place each fry into an Erlenmeyer flask and wait 24 hours to observe changes

Calorimeter Tests

1) Setup up apparatus: place type of each fry on steel screen underneath

Bunsen burner, 100ml water placed in pop can on ring clamp above the fry

2) Record initial temperature of water

3) Turn on Bunsen burner until the fry catches on fire, then turn off Bunsen
burner, and let fry burn completely

4) Record final temperature of water

Starch Test

1) Place a drop of IKI solution on each fry.

 2) Record colour change if it occurs.

Glucose Test

3) Grind up each fry using pestle and mortar.

4) Place the ground up fries in separate test tubes and place a drop of
Benedict's.

5) Boil water in a beaker, and place the three test tubes in the water and
observe any colour changes.

Part B: Data

The data from all tests done during this experiment involving the different
brands/kinds of fries, will be listed in this section. The raw data will be outline,
processed and presented for each test conducted.

Blood Pressure Test

I. Raw Data, processed and presented

The blood pressure test was the first test conducted. Three test subjects were used,
in which their blood pressure was taken using a
blood pressure monitor before consuming fries and
approximately 40 minutes after. It is important to
note that each test subject did not consume food for
approximately 7 hours before eating the fries, and
did not eat anything before blood test (the only
exception was water; no more than 1 watter bottle
full of water was allowed). Each test subject only ate
the fries in which they were tested for.

Blood Pressure Monitor

Figure B.I.1: Blood pressure test before and after fries.

name Initial Blood Blood pressure Differences in blood
pressure after fries pressures
“Healthy” fries: a/b1= a/b2= Differences in ‘a’: 5
Test subject 130/80 135/101 Differences in ‘b’:21
#1
McDonald's 109/70 130/80 Differences in ‘a’:21
fries: Test Differences in ‘b’:10
subject #2
Cafeteria fries: 100/80 152/80 Differences in ‘a’:52
Test subject Differences in ‘b’:0
#3
It is important to note that the blood pressures are listed as a fraction (a/b). We
must be aware of the fact that this does not represent one value, but two (values
representing the variables 'a' and 'b'). The value of the variable 'a' represents the
first pump (systolic) and the second value representing the variable 'b' represents
the second pump (diastolic).
As it is evident, the greatest constant differences are found within McDonald’s fries.
The greatest difference value is found within the cafeteria fries, although this
suggests present error as the ‘b’ variable suggests a value of zero.
The cafeteria fries seem to have the greatest increase in blood pressure, and
therefore most likely contains the most salt. But as you can see, the difference in ‘b’
for the cafeteria fries is 0, which is most likely as a result of an error.
The McDonald’s fries have the second highest increase in blood pressure and
presents the 2nd most amount of salt.
In this case, the “healthy” or homemade fries depict the least amount of salts.

Figure B.I.2: Graphing the collected and Processed Data

From the graph, what we may

confirm is that the cafeteria
fries have the greatest initial
differences, and that as
suggested, the McDonald’s fries
have the greatest constant
differences. These values
appear to be slightly skewed,
thus we may state that this
may be due to the water intake
present within each test
subject. Lack of certainty in our
values may also be due to the
fact that we have misread our
systolic and diastolic values, or
they may not be as accurate
due to the fact that we have
 only taken one reading in terms
of initial and final.

Pulse Test

The pulse test was the second test conducted. We have measured pulse before
before exercise and after exercise for both conditions of before fry consumption and
after fry consumption. This test was conducted in order to determine if the fries had
any effect on heart rate/heart health. It is important to note that the pulses were
calculated for approximately 1 minute by each test subject, and the pulse's
calculated after fries were taken approximately 40 minutes after the consumption of
fries. In addition, we may note that the form of exercise used was that of peddling
an exercise bike.

Figure B.I.4: Raw and processed data presented for the pulse test.

Fries/Test Before After Fries Difference Difference after

Subject Fries Before and after
 exercise exercise

“Healthy” Before Before Difference before After exercise:12

fries: Test exercise:104 exercise:96 exercise:-8
subject #1
After After
exercise:113 exercise:125

McDonald's Before Before Difference before Difference after

fries: Test exercise:98 exercise:95 exercise:-3 exercise:5
subject #2
After After
exercise:129 exercise:134

Cafeteria Before Before Difference before Difference after

fries: Test exercise:90 exercise:149 exercise:59 exercise:45
subject #3
After After
exercise: exercise:155
110

As it is evident through this table of values, the greatest differences lie within the
cafeteria fries. There are negative values representing the differences before
exercise for the “healthy” fries and the McDonald’s fries, therefore this may
suggest apparent error. It is also important to note that we have only conducted
one pressure test, therefore our values are greatly subject to error and
discrepancies.

Figure B.I.5: Graph of differences of pulse.

 As it is evident, the greatest
difference in pulse is from the
cafeteria fries. This may
suggest that the cafeteria
fries appear to the have the
most fat content and
carbohydrates causing blood
flow to be slower. Although
this is apparently true, this
conclusion may be highly
subjective to error as we are
not aware of the specific
health condition every test
subject is in.

Iodine Test

Using IKI solution, an iodine test was conducted in order to determine the presence
of starch. IKI solution was placed on a fry from each brand/kind, and compared to a
control (pure starch). The closer/darker the IKI appeared on the fry, the more starch
it contained.

Figure B.I.6: IKI Solution on each brand of fry in comparison to our control.

To the right, our control is displayed (starch with IKI solution), and to the left the “healthy”,
McDonald’s, and cafeteria fries are displayed. It is important to note our qualitative
observations which prove that the IKI solution on the “healthy” fries appears to be the
closest in color to that of our control. The IKI solution on the cafeteria fry is the second
closest, and the McDonald’s is third (the IKI solution appears the lightest on the McDonald’s
fries). The IKI solution from on all the fries appear to be of a color black, although as
mentioned, the depth of the pigment varies.

– Glucose Test

The glucose test was done using Benedicts solution placed into beaker in which
grinded fries of each brand/kind were placed. A control was determined using
benedicts and a D-glucose substance which proved to be of an orange color. The
color and texture of each of the fry sample was determined, and compared to that
of the control.

Figure B.I.7: Benedicts placed within three beakers each containing

different brands of fries compared to our control.

To the right, our control is displayed (d-glucose with Benedicts), and to the left our grinded
sample of fries with Benedicts are displayed. The sample with the closest color to that of the
control, is the “healthy” fries suggesting that they have the most starch. The second sample
with the darkest and rather closest color is the cafeteria fries as they are a dark blue. The fry
sample which is the least similar is the McDonald’s sample, as it is of a light blue color, thus
deeming it with the least amount of starch.

– Acid Test

Using 3 Erlenmeyer flasks with 500mL/0.16mol of hydrochloric acid which contains

a majority of similar materials found within stomach acid, a 2g fry of each
brand/kind was placed in the beakers. A picture was taken after the fries were
initially placed in the beakers, and approximately 24 hours (1 day later) were
placed within the beakers.
Figure B.I.8: Fries placed in Erlenmeyer flasks with 500ml/0.016mol of
hydrochloric acid after initial placement, and after approximately 24hours.

On the left the fries of each brand have been placed into their own Erlenmeyer
flasks a few minutes after they were initially placed into the flasks. On the right (in
the same order as the labels in left) are the fries after approximately 24 hours.
 – Energy Test

Through simple procedure consisting of calirometry, the amount of energy produced

by each brand of fry was tested. It several tries until the fries would ignite, and
when they would ignite, they would not stay ignited for more than 30 seconds.
Therefore, the energy could only be calculated for a time less than 30 seconds. This
calculated energy may be inaccurate compared to the amount of energy the fries
actually provide, although due to the fact that they all ignited for less than 30
seconds, we can compare the energy increase for this time.

Using the difference between the initial and final temperatures of the water above
the fry, the amount of energy each fry has within that 30 seconds can be calculated.

q=100mL water x heat capacity of water x difference of temperature

Figure B.I.9: Amount of energy in each fry (time under 30 seconds)

Name Calculations Energy

“Healthy” Fries q= 1672J

0
100mL( 4.18)(4 C )

McDonald’s Fries q= 2508J

0
100mL( 4.18)(6 C )

Cafeteria Fries q= 1254J

100mL( 4.18)(30 C )

Since the McDonald’s Fries depicted the most energy, it can be concluded that it
contains the most calories. The healthy fries also seem to have more energy than
the cafeteria fries.
Part C: Conclusion

Summary

Type of fry Blood Pulse Calirometer Acid

Pressure
Test

Homemade Least amount Small Second After 24 hours

Healthy of increase in difference in smallest did not
blood pulse before amount of disintegrate.
pressure- least and after energy Initially sunk
amount of salt consumption produced, and remain
second that way.
smallest
amount of
calories
Cafeteria Highest Greatest Smallest Did not
increase in difference in amount of disintegrate.
blood pulse before energy Initially floated
pressure- most and after produced, and then sunk
amount of sale consumption smallest once we
amount of observed at
calories 24hrs.
McDonald’s High increase Small Most amount Did not
in blood difference in of energy disintegrate
pressure- good pulse before produced, an.d remained
amount of salt and after most amount floatin
consumption of calories

Therefore, as you can see from the table above, the “healthy’ or homemade fries
seems to be healthier than both the McDonald’s and cafeteria fries. The data does
not support our hypothesis in that the cafeteria and McDonald’s fries seem to
appear unhealthy at different aspects. For ex. McDonald’s has the most calories,
but cafeteria has the most amount of salt.
Sources of Errors

Random errors- several materials in the lab consisted of uncertainties,

and might have affected the data.

balance 0.005g
+
−

Erlenmeyer flask 5%ml

+
−

460 mL 5% water
+
−

40ml of hydrochloric acid 5%

+
−

graduated cylinder 5%ml

+
−

Systematic errors:

1) Other factors were not determined for each test subject when doing the blood
pressure and pulse tests. For ex. What the person ate beforehand or the day
before. This could have most likely affected the person’s pulse or blood
pressure.

2) During the exercises, a controlled amount or exertion during the exercise was
not carried t and through. Therefore, this could have affected the person’s
pulse or heart rate.

3) During the beginning of the calirometry tests, the test were not occurring
successfully and therefore, the procedure had to be changed. Using a Bunsen
burner instead of a lighter could have affected the temperature.

Improvements:

1) Control over more variables, such as the variables on test subjects.

2) Control the consumption over a longer period of time to see greater side
affects
3) A way to make the fries actually ignite so that we could have a more precise
calirometry result

4) To leave the fries in the acid for a longer period of time

5) Control the time and temperature that the fries were cooked at