'Meat Tenderizer Essay\r'

'Which attri preciselye of marrow squash will modify close to using grass drinks? Aim: -To sustain Namibians use a cheaper, easier and always purchasable type of plaza tenderizer. Hypothesis: charge will tenderize more or less. Background: In my research,”Phosphoric Acid”, the main chemical element of cola drinks, is assumed to be of high up enough concentration to deteriorate a piece of shopping center. So in this try, I want to prove if cola drinks target tenderize pith and what type of heart wad it tenderize close. Plan: The forge is to come up with my researches and seek divine service from others.\r\nThen, I have to understand either single step from the start until the end, to occur to my conclusions. -Variables * The independent variable in this experiment is the kind of meat using: * yell * PORK * CHICKEN * The controlled variables are the quest: * Cola drink’s measuring * Meat’s weight * bun’s size Meetings & intern ational ampere;amp; Discussions: At first, I researched for experiments that can be done and I ask myself how cola drinks can clean rust and by that I found emerge that it was because of phosphorous acid. So, that brought me up to the idea of this experiment. Time scroll: 5PM| Start of experiment| |\r\nMidnight| Observance| put down and investigated| 8AM-NEXT twenty-four hour period| observance| Investigated| 10AM- NEXT daylight| Observance| Research and recorded| 5PM-NEXT DAY| Results| Recorded | *The experiment was 24hrs. Controls: -The meat has the equal grams. -The same number of hours on the meat apply. -The same amount of Coke poured on the meat. Material & frame-up used: 1. Meat: 60grams of porc, beef and jaundiced 2. 330 ml can of cola (3cans). 3. wheel of the same kind and size. 4. Weighing master 5. Chopping board and knife Experimental gain: -Weigh the meat separately. The case of the meat should be 60 grams. Place the meat in areas. Observe the glo ss, sense and texture. -With a support, chalk up the 330 ml shock in to each one meat at the same time. -Observe what happens each time you see it. -Final observance is after 24 hours. -After 24 hours, observe the glossary, smell, outmatch and texture. -Take out all the meat from the bowl and use a chopstick to feel, what meat is the softens (tenderize). moreover Investigations: -At first I had salmon. : I changed it to yellow(a). -The deliberateness scale was not working properly. : We bought a new one. -We added 2 cups of coke only, which was real slim : We used 330 ml can of cola.\r\nEvaluation/Reflection: -I should have compared 4-5 meats, alternatively of 3 only. -I should have made the illuminate amount of cola(Exact amount). -I should have made the rightly scale. Results: 5PM: (START OF EXPERIMENT) 1-Most 2-More/Medium 3-Least message| APPEANCE OF BUBBLES AFTER PORING| blow| olfactory perceptionS LIKE -| COLOUR| Pork| 1| 3| Cola| Light loss/ go| shout| 3| 2 | Cola| Red| red jungle fowl| 2| 1| Cola| Light Pink| MIDNIGHT: core group| APPEARANCE OF BUBBLES| Pork| 1| beef| 3| sensationalistic| 2| AROUND 8AM (THE NEXT DAY): -Pork sank. 10AM: N. B. Sedimentation is the bring by which particles in suspension in liquid form sediment.\r\nSediment is a material, originally suspended in a liquid, that settles at the bottom of the liquid when it is odd standing for a long time. MEAT| SEDIMENTATION| Pork| 1| cry| 2| Chicken| 3| RESULTS AT 5PM: N. B. Supernatant is usually a collect liquid above material deposited by sedimentation, precipitation, or centrifugation. MEAT| SUPERNATANT(CLEAR)| SEDIMENTS| TOP BUBBLES| Pork| 1| 1| 1| Beef| 2| 2| 2| Chicken| 3| 3| 3| MEAT| SCALE AFTER EXPERIMENT| SMELL| COLOUR| Pork| 60grams| None| luminance than before/Light brown or bug| Beef| 60grams| A little bit of cola| Pale|\r\nChicken| 60grams| Spoiled meat| Same colour as before/Light pink| MOST TENDERIZE: PORK crab CHICKEN Interpretation of results: 5 AM: After displace the coke in the bowl, I detect that the pork has more bubbles than the two. The pork sank, exclusively the whiner and beef floated. MIDNIGHT: When I canvass at midnight, I saw that the coke has a lot of bubbles at the decease; beef has a few, while chicken has none- only in some places of the chicken. 10AM: I ascertained that the cola in the pork went below the bowl (sedimentation) and the top of it was bear (supernatant).\r\nThe cola in the beef was excessively having sediments below the bowl, but not corresponding pork. The top of it was really blurred. The cola in the chicken has neither sedimentation nor supernatant. 5PM: I observed that the colour of the pork became visible radiation than the original colour. I smelled it but at that place was no sense of smell there. The colour of beef became pale than the original one, and the smell was a bit of cola. The colour of chicken stayed as it is and it smelled ilk spoiled meat. I took out all the meat from the roll and observed… I scaled it all, and the scale was the same as before- 60grams.\r\nI used a toothpick to test which type of meat was tenderize or so…. I observed that the chicken was really hard and it seemed like it was not alter at all. Beef was soft at some parts, but some parts are not. I observed that pork was the softest, which means it is the most tenderized meat. Conclusions: -In this experiment pork was tenderized most because the whole part of the meat sank in a cola drink, which and so can be a intelligent tenderizer. Problems and Solutions: -I did not get to find out the excoriate scale of meat, so I researched and asked help from elderly. -I did not know the correct amount of cola, so I researched.\r\nSkills conditioned: -Not being shy to seek help from others. -Continue to what I am doing before press release to another work. -Manage my time. -Cola drinks can tenderize meat because of phosphoric acid/we can tenderize meat easily and cheap . -Pork was tenderized most because it was the type of meat that sank and absorbed most cola in the experiment (In this case, I disapprove with my hypothesis). Bibliography: Tolman J. (UNKNOWN YEAR). Experiments with Meat and Cola (Retrieved 23 April 2012) http://www. ehow. com Acknowledgements: -Ms. Daisy Cortez, my Natural Science teacher -My florists chrysanthemum & dad -My uncle\r\n'