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The nutritional information for one medium serving (124 g) of sweet potato is provided in the table below - VCE - SSCE Chemistry - Question 5 - 2021 - Paper 1

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The nutritional information for one medium serving (124 g) of sweet potato is provided in the table below. Nutrient Per 124 g protein 2.0... show full transcript

Worked Solution & Example Answer:The nutritional information for one medium serving (124 g) of sweet potato is provided in the table below - VCE - SSCE Chemistry - Question 5 - 2021 - Paper 1

Step 1

Calculate the energy contained in one medium serving of sweet potato.

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Answer

To calculate the energy contained in one medium serving of sweet potato, we can use the energy values of the macronutrients. The energy (in kJ) provided by each nutrient can be calculated using the following formula:

  • Energy from protein:

    2.0extgimes17extkJ/g=34extkJ2.0 ext{ g} imes 17 ext{ kJ/g} = 34 ext{ kJ}

  • Energy from fat:

    3.0extgimes37extkJ/g=111extkJ3.0 ext{ g} imes 37 ext{ kJ/g} = 111 ext{ kJ}

  • Energy from carbohydrates:

    18.7extgimes16extkJ/g=299.2extkJ18.7 ext{ g} imes 16 ext{ kJ/g} = 299.2 ext{ kJ}

Adding these values together gives:

34extkJ+111extkJ+299.2extkJ=444.2extkJ34 ext{ kJ} + 111 ext{ kJ} + 299.2 ext{ kJ} = 444.2 ext{ kJ}

Thus, the energy contained in one medium serving of sweet potato is approximately 444 kJ.

Step 2

Explain, with reference to the chemistry, how boiling sweet potato in water may affect its level of vitamin D.

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Answer

Boiling sweet potato in water can affect its vitamin D levels due to the solubility characteristics of this vitamin. Vitamin D is a non-polar and fat-soluble vitamin, meaning it does not readily dissolve in water. Therefore, when sweet potato is boiled, vitamin D is minimally impacted since it isn’t extracted into the boiling water.

This indicates that the process of boiling sweet potato may not significantly deplete the levels of vitamin D compared to other nutrients that are more soluble in water.

Additionally, it is important to note that vitamin D does not undergo 'denaturation' in this context since it is not affected by heat in the same way that proteins are, due to the lack of secondary or tertiary structure.

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