High school experiment

zhitzz@gmail.com · science forum beginner Joined: 16 Sep 2005 Posts: 3

Me and my friends are doing a erm, lame experiment. - on meats and
acids.

We want to find out how fast a type of meat( eg. pork ) takes to "
corrode " in hydrochloric acid. We are not sure whether it is feasible.

Any suggestions?
Like should we use a different acid or change the type of meat used. We
are using pork, fish, chicken, mutton.
Is it also possible to use soft drinks to replace the acid?

If possible, can you guys give ur comments and suggestions. Razz

DesmondL · science forum beginner Joined: 16 Sep 2005 Posts: 1

cool

apm · science forum beginner Joined: 05 Aug 2005 Posts: 19

Doesn't sound lame to me.

Acetic acid is used in cooking to tenderize meat.

I think the HCl is one of the stomach acids.

<zhitzz@gmail.com> wrote in message
news:1126854028.908112.226980@o13g2000cwo.googlegroups.com...

Herman Family · science forum Guru Wannabe Joined: 14 Jun 2005 Posts: 173

Sounds like you have an interesting experiment. You might consider looking
up what acid does to fats and proteins before you start the adventure. A
little heat will speed things up, but leaving it overnight or for a few days
might do just as well. Try varying the pH by using different acids, and
keep track of how much acid is consumed over time if you can.

Michael
<zhitzz@gmail.com> wrote in message
news:1126854028.908112.226980@o13g2000cwo.googlegroups.com...

A Espinoza · science forum beginner Joined: 14 Sep 2005 Posts: 19

Sounds interesting. Just use safety glasses and gloves when handling acids.
Another thing to try is using a base instead of an acid - you can get
lye (sodium hydroxide) in drugstores. It's labelled Red Devil or
something like that. Again, use safety glasses and gloves.

zhitzz@gmail.com wrote:

zhitzz@gmail.com · science forum beginner Joined: 16 Sep 2005 Posts: 3

thx for the suggestion ppl! Razz

zhitzz@gmail.com · science forum beginner Joined: 16 Sep 2005 Posts: 3

thx for the suggestion ppl! Razz

Google