Jump to content

Help me...Meat plus acid...


Recommended Posts

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.

Link to post
Share on other sites

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.

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.