Investigate how PH Affects the Ability of Raw Meat to Absorb Water
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 mass so that I can compare the different results with each other. I will calculate the percentage change by :
Change x 100
Original
· Controlled Variables
The main control variables for this experiment are :
Each of the 5 buffer solutions should have the same volume of 50ml and the same concentration. If one beaker had more than another then there would be more solution to act on the meat therefore tenderising it more. This could alter the end percentage change in mass.
The mass of the diced steak before marination needs to be controlled.
A larger mass could potentially absorb a...
Switch to a solution of 1 part water to 1 part ammonia or 1 part water to 1 part hydrogen peroxide....
In the pH homeostasis lab, 6 experiments were conducted. The hypotheses were: If base is added to water then the pH will increase; If acid is added to water then the pH will decrease; If base is added to homogenate, then the pH will increase; If acid is added to homogenate, then the pH will decrease; If acid or base is added to buffer, then the pH will remain the same. After the experiments were conducted, the graphs were somewhat similar to the hypotheses.
called an active site. This active site is made by a few of the amino
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decrease the amount of oxygen found in it. The living things in the lake need
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acids. I only tried the 1 molar acid, but if I were to repeat the
From looking at the results I can conclude that when the pH was 3 and
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The Effect of pH on the Activity of Catalase Planning Experimental Work Secondary Resources Catalase is a type of enzyme found in different types of foods such as potatoes, apples and livers. It speeds up the disintegration of hydrogen peroxide into water because of the molecule of hydrogen peroxide (H2O2) but it remains unchanged at the end of the reaction.
I decided to experiment with pHs within the range pH 2 to pH7, as I
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The pH scale show how weak or strong an acid and alkali are, 1 being acidic and 14 being alkaline. The 7 in the center stands for neutral (Soren Peder Lauritz Sorensen, 1909).
The class predicted that the graph would go up. until it reached 25 acid/cm3 and then it would remain constant. But I disagreed and said that it would go back down after a while. Apparatus For this experiment we used: Burette 25 cm3 measuring cylinder 100 cm 3 beaker Digital thermometer Method [ IMAGE] This is how the experiment was set up.
second test tube also add 6 mL of 0.1M HCl. Make a solution of 0.165