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IB MYP Chemistry : The atmosphere – emission and environmental implications Practice Question

IB myp 4-5 Chemistry – Practice Questions- All Topics

Topic :The atmosphere -Emission and Environmental Implications

Topic :The atmosphere- Weightage : 21 % 

All Questions for Topic : Characteristics of gases,Atmospheric composition,Testing and Treatment,Extraction,Emission and environmental Implications

Question (9 marks) 

Many people around the world, for a variety of reasons, are choosing to reduce the amount of meat they eat. The video below shows some data comparing food production of different diets.

Protein is an important part of our diet. Many people get their protein from meat and fish, but more and more people are choosing meat-free diets. Many people want to reduce the amount of meat that they eat and vegetarians and vegans eat no meat at all. They get the protein from pulses and nuts instead.
Environmental concerns are just one of the reasons why people turn to meat-free diets.
Greenhouse gases are emitted in production of all food. Different types of food emit different masses. The effects of greenhouse gases, or the carbon footprint, are measured in units of kgCO2e. This mass includes all emissions of greenhouse gases, such as methane and dinitrogen oxide, in addition to carbon dioxide.
In an average American diet, most carbon dioxide comes from protein production, with dairy, fats, oils and sugar also contributing significant masses.
In vegetarian and vegan diets, carbon dioxide is also produced but at lower levels.
Carbon footprint 2000- The graphs below show mass of carbon dioxide, volume of water and area of farmland needed for the production for three diets: an average American (US) diet, a vegetarian diet and a vegan diet.

Topic: Environmental Impacts of Food Production

Context

Food scientists are developing plant-based meat replacements to address environmental concerns. The graphs below compare resource use across diets:

Carbon Footprint

 
 

■ Average US: 2000 kg CO2e
■ Vegetarian: 1500 kg
■ Vegan: 1000 kg

Water Usage

 
 

■ Average US: 300 m3
■ Vegetarian: 200 m3
■ Vegan: 100 m3

Land Us

 
 

■ Average US: 4000 m2
■ Vegetarian: 3000 m2
■ Vegan: 2000 m2

Question a (2 marks)

Calculate the carbon footprint from protein production in the average US diet if protein contributes 40% of total emissions (2000 kg CO2e).

▶️ Show Answer

Calculation:
Total emissions = 2000 kg CO2e
Protein contribution = 40%
2000 × 0.40 = 800 kg CO2e

Key Point: Meat production dominates dietary carbon footprints despite being just one component.

Question b (7 marks)

Nutritional Comparison: Plant-Based vs Beef Burger

Plant-Based Patty
  • Ingredients: Pea protein, coconut oil, potato starch, beet juice extract
  • Key Additives:
    • Leghemoglobin (soy-based “heme”)
    • Methylcellulose (binder)
    • Yeast extract (flavor)
  • Production: Mixing, extrusion, and heating plant proteins to create fibrous texture
Beef Patty
  • Composition: Ground beef (typically 80% lean), fat, natural juices
  • Natural Components:
    • Myoglobin (meat pigment)
    • Collagen (connective tissue)
    • Intrinsic vitamins/minerals
  • Production: Grinding, forming, and packaging muscle tissue
NutrientPlant-Based (113g)Beef (113g)Difference
Calories250290-14%
Protein19g26g-27%
Iron3.6mg (20% DV)2.7mg (15% DV)+33%
Saturated Fat5g7g-29%
Sodium390mg80mg+388%
▶️ Show Complete Analysis (7 marks)

Environmental Impact Analysis

Carbon Footprint

Plant-based: 3.5 kg CO2e/kg
Beef: 60 kg CO2e/kg
► 94% reduction

Water Usage

Plant-based: 300 L/kg
Beef: 15,000 L/kg
► 98% reduction

Land Use

Plant-based: 2 m2/kg
Beef: 200 m2/kg
► 99% reduction

Nutritional Considerations

Beef Advantages

  • Complete protein (all 9 essential amino acids)
  • Higher bioavailability of iron and zinc
  • Naturally occurring B vitamins
  • No food additives

Plant-Based Advantages

  • No dietary cholesterol
  • Contains heart-healthy fiber
  • Fortified with vitamins (B12, etc.)
  • Lower in saturated fats

Scientific Innovations

Key Technological Breakthroughs:

  1. Heme Production: Using genetically modified yeast to produce soy leghemoglobin for meat-like flavor
  2. Texture Engineering: High-moisture extrusion processing creates fibrous, meat-like texture from pea protein
  3. Flavor Chemistry: Combining mushroom extract, coconut oil, and amino acids to replicate umami taste
  4. Color Science: Beet juice and pomegranate extract for realistic “bleeding” effect

Conclusion

While plant-based burgers require more processing and contain additives, they offer substantial environmental benefits with comparable sensory qualities. Their higher sodium content and use of food additives remain challenges, but technological advances continue to improve nutritional profiles. From a sustainability perspective, the 90%+ reductions in greenhouse gas emissions, water use, and land requirements make them an important option for eco-conscious consumers.

Syllabus Connections

  • Biochemistry: Protein denaturation in cooking
  • Environmental Science: Resource use in agriculture
  • Food Chemistry: Maillard reaction and food browning
  • Green Chemistry: Sustainable production methods
  • Nutrition: Macronutrient and micronutrient profiles
  • Industrial Chemistry: Food processing techniques
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