Is Better Quality/Expensive Food or Vulgar/Cheaper?: Biology Project

IS BETTER
Biology project QUALITY/EXPENSIVE

FOOD OR
VULGAR/CHEAPER?
SERGIO TORDERA CERCOS

4ºA E.S.O
STARCH REPORT
Index:
- Why I choose this question
- Formulation and explication of hypothesis
- Variables of the experiment and data recollection
- Experiment design
- Presentation and interpretation of data
- Validate the hypothesis and method
- Explain improvements or extension of the method
WHY I CHOOSE THIS QUESTION

The reason about why I choose this question is because I saw some videos of normal
supermarket meat that looks good but contains high starch levels so I want to analyze
the one that my family buy in the supermarket near my home to see what really are
we eating.
FORMULATION AND EXPLENATION OF HYPOTHESIS

We detect products with starch, beyond the fact that starch is invisible to the human
eye, I want to ask if the companies that produce these foods are being honest with the
consumer or are cheating us to get benefits. And if this is, how this can negatively
affect people. My hypothesis consists in the analysis of different types of meats that
sell the supermarket Mercadona near my home. I believe that I wouldn´t find starch in
the expensive products meanwhile I think that I will find starch in the cheaper products
which aren´t very healthy. So I will take different types of meat of different animals
like: chicken, pig, turkey and beef to see if they contain starch, in the case they contain
I will compare it with the normal starch level that meat should have.
VARIABLES OF THE EXPERIMENTS AND DATA RECOLLECTION

The variables of this experiment would be the kinds of animals from which the food
comes.
The data will be recollected in a table with the sections of the: animal type and amount
of starch
EXPERIMENT DESIGN
The experiment will consist in spread a mixture of distilled water and lugor solution
(Betadine) in 4 different types of meats of different species. In this way I will try to
STARCH REPORT
cover a number of variables that will end up affecting the meats with the quantity of
starch they contain. To do this I have followed a series of steps which are:
1º Step
Obtain:
- jar of Betadine
- distilled water
- meats of different animals (beef, chicken, pig, turkey)
- some dishes
- latex gloves.
2º Step
Put some small piece of meat with the latex gloves in the plastic cups and then throw some
drops of Betadine with distilled water on 1 small piece of every type of cookie
3º Step
Analyze the amount of starch the meats have and put them in a table comparing the
characteristics they have and how dark is the starch stain.
PHOTOS
Turkey:
STARCH REPORT
Pig:
Chicken:
STARCH REPORT
Beef:
COMPARE TABLE
Animals Pig Beef Turkey Chicken
Containment of YES NO NO NO
starch
How dark is the Is very notable It hasn´t It hasn´t It hasn´t
stain
STARCH REPORT
INTERPRETATION OF DATA AND EXPLENATION USING A SCIENTIFIC
REASONING.
As the data says the low quality meat like the sausages contain starch, meanwhile the rest of
meats that I analyze like you can see in the photos or the table haven´t any starch trail that
indicate its presence. This shows that my hypothesis was right and the expensive or more
quality products haven´t less probability to contain starch
BASED ON THE OUTCOMO OF THE INVESTIGATION: EVALUATED

THE VALIDITY OF HYOPOTHESIS
As we can see in the table and the photos, my hypothesis was true because I only found starch
presence in the low quality products as the Frankfurt meanwhile the expensive ones (which
promise better the ingredients co position) haven´t had any starch trail. But I know that this
don´t meets every time with all marks, but my hypothesis was to check the ones that my family
buy in Mercadona so you can check that it is right.
EVALUATED THE VALIDITY OF THE METHOD

As we can see in the table and the photos, my hypothesis was true because I only found starch
presence in the low quality products as the Frankfurt meanwhile the expensive ones (which
promise better the ingredients co position) haven´t had any starch trail.
EXPLAIN THE IMPROVEMENTS OR THE EXTENSIONS TO THE

METHOD IN THIS CASE
To improve the experiment, I could buy the same animal meat but in different places as
supermarkets, stores and butcher shops to analyze the different origins of the meat to have a
more concrete compilation of the meat characteristics that applied every type of
establishments to their products. Other way to improve it could be the use of a solution with
more Iodine to detect better and faster the starch because during the experiment the Betadine
that I used took 5 minutes or more in make a notable effect.
AFTERWARS ANSWER THE NEXT QUESTIONS:

A) Have you detected the presence of starch in some of the meats? Why do you think that
the starch is used in the food industry?
Yes, in the pig sausages, that’s a good signal that the others classes of meats haven´t had any
starch presence because they are from a better quality than the Frankfurt ones which I hope
they had starch in.
Is used because is the only natural carbohydrate of natural origin that our body can
assimilated, so is very common that to get energy throughout the day without consuming
STARCH REPORT
resources that do not harm our health. It doesn´t mean that you have to consume it constantly
because, being a carbohydrate, it contains sugars that in excess can harm the body
B) When can we talk about “Food fraud”? Is it dangerous for the health of the consumer?
Yes it is because they are very low quality products that can also be expired, carry compounds
that normally should not have which can have a very negative effect on the health of
consumers like stomach diseases (gastritis or indigestion), some allergic reactions, or even
reduction of fertility.

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IS BETTER

Biology project QUALITY/EXPENSIVE

SERGIO TORDERA CERCOS

WHY I CHOOSE THIS QUESTION

FORMULATION AND EXPLENATION OF HYPOTHESIS

VARIABLES OF THE EXPERIMENTS AND DATA RECOLLECTION

BASED ON THE OUTCOMO OF THE INVESTIGATION: EVALUATED

EVALUATED THE VALIDITY OF THE METHOD

EXPLAIN THE IMPROVEMENTS OR THE EXTENSIONS TO THE

AFTERWARS ANSWER THE NEXT QUESTIONS:

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