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Investigate how PH affects the ability of raw meat to absorb water - Plan
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| Submitted: Wed Mar 23 2005
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Tenderising Meat I am planning an experiment to investigate how PH affects the ability of raw meat to absorb water. * Independent Variable The independent variable for this experiment is the PH of the solution the steak is marinated in. I will achieve a range of different PH values by using buffers set at PH 1, 3, 5, 7, 9. I predict that there will be an optimum PH where the steak will absorb the most water. The amount of water absorbed by the raw meat will increase as you increase the PH up to the optimum and then decrease the PH as the PH increases past the optimum. * Dependent Variable The dependent variable for this experiment is the amount of water absorbed by the diced steak by process of osmosis. I will record this by recording the mass before and the mass after marination. From these results I can calculate the percentage change in...
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