jjchia Posted February 22, 2007 Share Posted February 22, 2007 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? Link to comment Share on other sites More sharing options...
John Cuthber Posted February 22, 2007 Share Posted February 22, 2007 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 comment Share on other sites More sharing options...
ecoli Posted February 23, 2007 Share Posted February 23, 2007 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? Link to comment Share on other sites More sharing options...
John Cuthber Posted February 26, 2007 Share Posted February 26, 2007 I just wondered if liver with Chianti counts as meat and acid; but that's probably just my weird way of thinking. Link to comment Share on other sites More sharing options...
jjchia Posted March 6, 2007 Author Share Posted March 6, 2007 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 comment Share on other sites More sharing options...
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