Scioly.org

Please put the computed number without rounding.

It is more specifically said this way: if something has 4g of fat, it probably isn't; it's probably closer to 3.6g or something. This is the way the manufacturers get a more exact Calorie count. Also, yes, manufacturers often round to the nearest 10. However, if the event supervisors are smart, they have covered the manufacturers' number and have computed the number you will compute. This will be the correct answer.

Basically, if you round, you might not even get what the manufacturer said, and the event supervisor is supposed to give you points for what you've computed straight out of the box; fat times 9, carbs and protein times 4.

What are your best study tips for this event? I just got put on it for Nats. I did it at Regionals, but didn't put a ton of time into it and didn't medal.

WHAT AMOUNT OF NOTES CAN WE BRING? Because I swear it was a binder and now its only one sheet of paper...

According to the rules, you may bring a three-ring binder

Yes summit is right, you are allowed a binder of any size into competition, but be sure to have it organized. If you dont have that done, its never going to help you at competition. Almost everything at our regional competition (if you werent in the northern region) was about chemistry and chemical properties of foods. That and chemical testing are probably the most important things

I was in the Southern region and the test was on those topics too. I brought pages of notes but when I checked on the National science olympiad website, the food science powerpoint said only one page was allowed.

THe food sci PPT--and external resources for every events--aren't an extension of the rules. There's a statement about that on every National page. Now, the PPT in question was amde from draft rules, so there are several topics that may be under question.

lol I once saw this picture of a 8" or something close binder people brought. It's helpful only if you can find things in there.

Guys, my kids are having a difficult time getting the viscometer to work properly, especially with the chocolate syrup. I have 20 years of lab experience, and I'm not much help. Is there any better guidance on temperatures, set-up, etc that someone could point us to? I have tried enlarging the hole, etc and the chocolate is taking way too long and doesn't flow well. We are doing this at 72 deg. F, should we find a warmer place? Otherwise my girls have been testing and baking their hearts out, so I hate to send them in with something that's not done right. Thanks much!!!!

I just edited the food science wiki. It has blue as the positive test for iodine tests, and pink/purple for protein tests.
I feel important now.