Which dissolves in Hydrochloric acid faster, Chicken, beef or fish?

 

Why so?

I think its got to do with denaturation of proteins...

 

T_T HELP ME IM A POOR SCIENTIST

 

btw: is this counted as Chemistry?

I'm not sure if this is chemistry; it's an odd question but I think that fact that fats do not dissolve very well in acids might help.

I think chicken is usually less fatty than beef; I'm a lot less sure about "fish" because there are so many types. At least some fish are known as "fatty fish" when talking about omega-3 fatty acids so I guess they are more fatty than chicken. I also think the fats will get in the way of the acid.

If all that is correct and there isn't some other confounding factor I have missed out then the chicken should dissolve fastest.

also.. just a guess here, wouldn't the type of muscle, as they are composed of different proteins, have an effect as well?

 

Why don't you do the experiment and give us an answer?

I just wondered if liver with Chianti counts as meat and acid; but that's probably just my weird way of thinking.

Hmmm I am doing the second experiment now, and the first experiment's results were (starting mass was 1 gram)

 

Chicken: 0.4 grams

Fish: 0.5 Grams

Beef: 0.6 grams

 

Yes, it does follow what your hypothesis was.