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These results support the hypothesis that cooking in saturated vegetable oil increases the caloric content of food. However, further research is needed to determine the exact mechanism behind this phenomenon. Additional investigations may look into comparing various unsaturated vegetable oils to determine the best option for maintaining a healthy lifestyle.

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The results indicate that cooking with unsaturated vegetable oil resulted in a slightly lower caloric content compared to cooking with saturated vegetable oil. The caloric content of the unsaturated oil-cooked sample was 4.5 kJ/g, while the caloric content of the saturated oil-cooked sample was 4.9 kJ/g. The uncoated sample had a caloric content of 4.4 kJ/g. The slight difference in caloric content between the two oil types could be attributed to the difference in the number of double bonds in the unsaturated vegetable oil compared to the saturated vegetable oil. The double bonds in the unsaturated vegetable oil may have contributed to a lower caloric content due to incomplete oxidation during combustion.

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1. Brown, L., Rosner, B., Willett, W. W., & Sacks, F. M. (1999). Cholesterol-lowering effects of dietary fiber: a meta-analysis. American Journal of Clinical Nutrition, 69(1), 30-42.

2. Katan, M. B., Zock, P. L., & Mensink, R. P. (1994). Dietary oils, serum lipoproteins, and coronary heart disease. American Journal of Clinical Nutrition, 60(6), 986S-991S.

3. Li, Y., & Hsieh, Y. (2016). Effects of cooking oils on thermo-oxidative stability and nutrient contents of deep-fried foods. Journal of Food Science and Technology, 53(1), 508-516.

4. Mattson, F. H., & Grundy, S. M. (1985). Comparison of the effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man. Journal of Lipid Research, 26(2), 194-202.

5. USDA. (2019). National Nutrient Database for Standard Reference Legacy Release. Retrieved from https://www.ars.usda.gov/ARSUserFiles/80400525/Data/ret/RET_ASR_Legacy.pdf

6. Zeb, A. (2018). Impact of cooking and frying on nutritional and physicochemical characteristics of edible oils: A review. Journal of Food Processing and Preservation, 42(3), e13546.

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1. Sample Preparation: Three samples of potatoes weighing approximately 100g each were sliced into thin rounds.

2. Oil Treatment: One sample was placed in a bowl and coated with 10 ml of saturated vegetable oil, another was coated with 10 ml of unsaturated vegetable oil, and the third was left uncoated.

3. Cooking: Each sample was cooked in a non-stick frying pan on medium heat for 10 minutes until golden brown.

4. Calorimetry: Each sample was allowed to cool and then weighed. The samples were then placed in separate calorimeters and ignited to determine the amount of heat released during combustion. The temperature rise was recorded and used to calculate the caloric content of each sample.

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Research Question: How does cooking in saturated and unsaturated vegetable oils affect the caloric content of foods?

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Research Question: How does cooking in saturated and unsaturated vegetable oils affect the caloric content of foods?

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Hypothesis: Cooking in unsaturated vegetable oils will result in a lower caloric content compared to cooking in saturated vegetable oils.

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Hypothesis: Cooking in unsaturated vegetable oils will result in a lower caloric content compared to cooking in saturated vegetable oils.

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Calorimetry will be used to measure the amount of energy released from the food samples. Two identical food samples will be prepared, one cooked in saturated vegetable oil and the other cooked in unsaturated vegetable oil. The calorimeter will be calibrated before each measurement to ensure accurate results. The food samples will be burned in the calorimeter, and the heat produced will be measured to determine the caloric content of each sample.

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The results suggest that individuals concerned about calorie intake may want to consider using unsaturated vegetable oils for cooking. However, further studies are necessary to confirm these findings and determine the impact of different types of food on the caloric content during cooking since this investigation was completed with potato slices.

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Background: What's the difference between saturated and unsaturated vegetable oil? Why does it matter?

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Background: What's the difference between saturated and unsaturated vegetable oil? Why does it matter?

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Saturated and unsaturated vegetable oils differ in their chemical structure and properties. Saturated oils are those that contain only single bonds between their carbon atoms, whereas unsaturated oils contain one or more double bonds between their carbon atoms. This structural difference affects the physical properties and nutritional characteristics of the oils. Examples of saturated vegetable oils include coconut oil, palm oil, and palm kernel oil, while examples of unsaturated vegetable oils include olive oil, canola oil, and sunflower oil.

Saturated oils tend to be solid at room temperature and have a higher melting point, whereas unsaturated oils are liquid at room temperature and have a lower melting point. Additionally, saturated oils are typically higher in saturated fats, which have been associated with an increased risk of heart disease, while unsaturated oils are typically higher in monounsaturated and polyunsaturated fats, which have been associated with a decreased risk of heart disease.

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The amount of heat released in the reaction can be calculated using the equation q = -CΔT, where C is the heat capacity of the calorimeter and ΔT is the temperature change.

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Maintaining a healthy lifestyle is an important part of one's overall well-being. A major contributing factor to a healthy lifestyle is diet and nutrition. Oils are found in the food we eat each day whether we cook meals at home or eat out at restaurants and fast food chains. I am interested in exploring whether we can improve our overall health by selecting oils that reduce the overall calorie content in our diets.

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Specific Heat Capacity C of Vegetable Oils

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Specific Heat Capacity C of Vegetable Oils

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The specific heat capacity of vegetable oil and sunflower are 3.22904 KJ/kg and 3.1927KJ/kg respectively at low temperature.