Food Science

Q: Will the solutions, i.e. Biuret and Benedict's, be provided for students by the event supervisors or will students be required to bring it themselves?  (section: 2/ paragraph:  b/ sub-paragraph:  / line: 1)

A: Please see rule 2.a. on what the students are allowed to bring.

Q: What form will the grains for chemical testing be provided in, i.e. powdered, crushed, whole, etc.? (section: 3/ paragraph:  a/ sub-paragraph:  / line: 2)

A: Thank you for your question. Unfortunately, questions regarding what exactly to expect on the test will not be answered.

Q: Will Sudan stains or dyes be allowed, as they are more accurate than a brown paper bag?  (section: 3/ paragraph:  / sub-paragraph:  / line: 6)

A: No, students may only bring items listed in Rule 2.a.

Q: Will the five pages of notes be collected to grade the calorimeter data?  (section: 2/ paragraph:  a/ sub-paragraph:  / line: 3)

A: No, Part 2, the calorimeter device part of this event will not be conducted.

Q: How much data is required for the calorimeter calibration included in the 5 pages of notes? (section: 2/ paragraph:  a/ sub-paragraph:  / line: 3)

A: Since this part of the event isn't going to take place, we will not be answering this question. Thank you.

Q: Will students be required to bring their calorimeter to the competition for grading purposes? (section: 3/ paragraph:  b/ sub-paragraph:  / line: 1)

A: Since this part of the event isn't going to take place, we will not be answering this question. Thank you.

Q: Will the tests using the solutions be limited to the grains or will it be on any substance?  (section: 3/ paragraph:  a/ sub-paragraph:  / line: 5)

A: Thank you for your question. Unfortunately, questions regarding what exactly to expect on the test will not be answered.

Q: What does "any seed" mean? (section: 3/ paragraph:  a/ sub-paragraph:  / line: 2)

A: Definition of seed. : a small object produced by a plant from which a new plant can grow This requires the knowledge that NO part of the fruit may be used because over time it can become rotten and students should not be exposed or working with this part in any capacity. Therefore, it is truly the smallest component from which a new plant can grow.

Q: For the nutritional labeling questions, should students be using the 4cal/g for proteins and carbs and 9cal/g for lipids? Or should they use 4.1cal/g for carbs, 9.5cal/g lipids, 5.7cal/g for protein? This second set of numbers was used in the key at summer institute, but most coaches I have spoken to use the first set. Please clarify. (section: 4/ paragraph:  1/ sub-paragraph:  i/ line: 1)

A: Questions regarding how to coach the event will not be answered.

Q: So the experimental part will not include the energy of a food product but will there be other parts with experimental pieces? (section: 2,3/ paragraph:  a,b/ sub-paragraph: i., ii, iv., v., vi, vii/ line: 3,1)

A: Only the student built nonelectric calorimeter in 3.b. will not be included. Students are still responsible for other experimental tasks in other parts of the rules.