Slight change in experiment title and aim

Due to feedback from my Science teacher Ms Tan Beng Chiak, I decided to modify my experiment title and aim slightly. This is so that I can make use of data collected from set-ups in experiment 2 which used root beer.

New details of experiment 2 as well as report

Research question: What is the effect of phosphoric acid used in soft drinks on meat?

Hypothesis: Phosphoric acid used in soft drinks is unable to breakdown or significantly alter the structure or appearance of a small piece of meat within a short time frame of 48 hours.

Independent variable: Type of solution pieces of meat are placed in

Dependent variables: Mass, total surface area, overall structure and appearance of pieces of cooked and raw meat

Constant variables: Amount of solution used in each set-up, duration of experiment, place where experiment is conducted, time when experiment is conducted, approximate size of pieces of meat, temperature of solution, shape of container (as long as pieces of meat are able to be fully submerged in the solution, the container qualifies) pH of solutions, type of meat used(meat pieces must be compared with others of the same type), condition of meat-cooked or raw(meat pieces must be compared with others of the same condition)

Pictures of experiments!

Change of mass and SA of meat in coke over 48 hours experiment 3 data

10. How to organize and present the data collected? (Results)

Observations(after 48 hours)

Raw chicken in coke: meat was softer than at the beginning and appeared to have increased in size. Coke solution also separated to form a yellowish translucent liquid with black sediments which collected at the bottom of the container

Raw chicken in vinegar: meat was extremely soft and fragile and broke apart easily when very little force was applied. Solution did not appear to have changed.

Cooked chicken in coke: Piece of meat turned a black colour on its surface. Solution did not appear to have changed

Cooked chicken in vinegar: Piece of meat appeared to have increased in size, solution did not appear to have changed.

11. What do the data mean? (Data Analysis)

From the data collected it can be seen that the effect that vinegar and coke have on meat are different. Cooked meat placed in coke turns black but does not change colour when placed in vinegar. Raw meat placed in coke causes the coke to separate, however raw meat placed in vinegar does not cause any change in the vinegar. Both liquids cause the pieces of meat to increase significantly in mass. Coke has a greater effect on the weight change of raw meat, while vinegar has a greater effect on the weight change of cooked meat. Raw chicken placed in coke increased in weight throughout the experiment and its increase in weight was a total of 120.00%. This is while raw chicken in vinegar only increased in weight up till 24 hours since the start of the experiment, and started to decrease in weight after that. However it still increased by 105.00% in weight overall. Cooked chicken in coke increased in weight the least by 22.92%, however its weight increased throughout the experiment. Cooked chicken in vinegar increased in weight the most overall by 130% and also increased in weight throughout the experiment.

12. What can you deduce from the discussion of your data analysis? (Conclusion)

Both raw and cooked meat that is place in coke continues to increase in mass throughout the timeframe of the experiment of 48 hours, however increase in mass generally slows down as the experiment continues. Vinegar has a different effect on meat when compared to coke and raw meat placed in vinegar initially increases in mass however starts to decrease in mass after 24 hours. Cooked meat placed in vinegar increased in mass throughout the experiment however increase in mass slows does as the experiment continues. Vinegar and coke have different effects on both cooked and raw chicken. 

Is the low pH of carbonated drinks what causes its effect on meat? Data part 2

11. What do data mean? (Data Analysis)

From the data collected it can be seen that raw meat placed in carbonated drinks increased on average the most in both surface area and mass. With increase in mass for both raw chicken and pork meat placed in root beer or coke ranging from an increase of 22.79% for raw pork in root beer, 92.00% for raw chicken in coke, 110.80% for raw chicken in root beer and 119.93% for raw pork in coke. There was an percentage increase in surface area of 12.12% for raw pork in root beer, 36.26% for raw pork in coke, 48.86 for raw chicken in root beer and 63.28% for raw chicken in coke. Cooked meat placed in carbonated drinks increased in mass and surface area as well however they increased significantly lesser than that raw meat place in carbonated drinks. With increase in mass for both cooked chicken and pork meat placed in root beer or coke ranging from an increase of 51.72% for cooked pork in root beer, 54.71% for cooked chicken in root beer, 61.69% for cooked chicken in coke and 87.34% for cooked pork in coke. There was an percentage increase in surface area of 2.83% for cooked pork in root beer, 4.46% for cooked chicken in root beer, 8.94% for cooked chicken in coke and 11.92% for cooked pork in coke. Both raw and cooked chicken and pork meat placed in dilute phosphoric acid increased in surface area and mass, however the average increase was significantly lesser than that of pieces of meat of the same types placed in carbonated drinks ranging from 0.57% increase in mass for raw pork in dilute phosphoric acid of pH4.4 to 80.90% increase in mass for cooked pork in dilute phosphoric acid of pH 2.9. The increase in total surface area ranged from 0.43% in raw pork in dilute phosphoric acid of pH 4.4 to 25.02% for cooked pork in dilute phosphoric acid. 

The change in the mass and total surface area of the pieces of meat in dilute phosphoric acid was probably due to osmosis occurring and water molecules moving from an area of high water potential(solution meat is place in) to an area of lower water potential(pieces of meat) through the partially permeable members found in the pieces of meat. However since carbonated drinks(root beer and coke) have a lower water potential than water, meaning that if osmosis was the only cause of the increase in mass and total surface area of the pieces of meat, the pieces of meat in coke should have had a smaller increase in mass and total surface area when compared with the pieces of meat in dilute phosphoric acid. This is as since water has a higher water potential and the pieces of meat have similar water potentials, more water would enter the pieces of meat placed in dilute phosphoric acid. However the pieces of meat placed in coke increased in mass and total surface area much more than the pieces of meat placed in dilute phosphoric acid, meaning that the change in total surface are and mass was not solely because of osmosis, but probably was mainly due to another process such as diffusion, where components in the carbonated drinks enter the meat. Also from observations made, the coke and root beer solutions which contained  pieces of raw chicken or pork meat separated to form a yellowish coloured translucent liquid as well as black coloured sediments which settled at the bottom of the container.  Pieces of raw meat placed in carbonated drinks also became soft and fragile while pieces of cooked meat in carbonated drinks turned a black colour on their surfaces As the pH of carbonated drinks and the dilute phosphoric acid is equal, this also means that since the pieces of meat place in carbonated drinks changed in mass and total surface area greatly as well as has added changes to them such as turning a black colour or becoming soft while the pieces of meat in dilute phosphoric acid did not this means that the effect of carbonated drinks on meat is not caused by carbonated drinks' low pH.

12. What can you deduce from the discussion of your data analysis? (Conclusion)

With the data collected, I am able to deduce that meat placed in carbonated drinks increase greatly in mass and total surface area, with raw meat having greater increases than cooked meat. This is while pieces of meat placed in dilute phosphoric acid which is of equal pH increases in mass and total surface significantly lesser, this means that osmosis was not the main cause of the increase in mass and surface area of the pieces of meat, and probably another process such as diffusion of molecules in the carbonated drinks into the pieces of meat was the main cause. Also, I am able to deduce that the carbonated drinks that has raw meat place in it will separate, and only the combination of raw meat and coke causes a great change in the solution itself. Cooked meat in carbonated drinks will also turn a black colour on their surfaces. I can deduce that the low pH of carbonated drinks does not cause their effect on meat since dilute phosphoric acid which was of the same pH as the carbonated drinks did not have the same effect on the pieces of meat as carbonated drinks did.

Effect of Coca Cola on meat experiment 1 Data

11. What do data mean? (Data Analysis)

From the data collected it can be seen that raw pork that was placed in Coke had the largest percentage increase in both mass and total surface area. It had an increase in total surface area of 106.96% while its increase in mass was 150%. Raw chicken meat place in Coke was next to follow with an increase of 43.18% in terms of total surface area and an increase of 100% in terms of mass. Cooked pork placed in coke was next and increased in mass by 20% and surface area by 18.23%. This was followed by cooked chicken which increased in surface area by 6.37% and in weight by 25%. Cooked and raw chicken and pork meat that were placed in water to act as controls increased in total surface area and mass significantly lesser than that of pieces of meat placed in coke, when compared with the same type of meat(chicken/pork and raw/cooked) placed in coke instead of water. The change in the mass and total surface area of the pieces of meat in water was probably due to osmosis occurring and water molecules moving from an area of high water potential(water meat is place in) to an area of lower water potential(pieces of meat) through the partially permeable members of the pieces of meat. However since coke has a lower water potential than water, meaning that if osmosis was the only cause of the increase in mass and total surface area of the pieces of meat, the pieces of meat in coke should have had a smaller increase in mass and total surface area when compared with the pieces of meat in water. This is as since water has a higher water potential and the pieces of meat have similar water potentials, more water would enter the pieces of meat placed in water. However the pieces of meat placed in coke increased in mass and total surface area much more than the pieces of meat placed in water, meaning that the change was not solely because of osmosis, but probably included another process such as diffusion as well. Also from observations made, the coke solution which contained the pieces of raw meat separated to form a brownish-yellowish coloured translucent liquid as well as black coloured sediments which settled at the bottom of the container.  

12. What can you deduce from the discussion of your data analysis? (Conclusion)

With the data collected, I am able to deduce that meat placed in Coke increases greatly in mass and total surface area, while pieces of meat placed in water increases in mass and total surface very minimally, this means that osmosis was not the main cause of the increase in mass and surface area of the pieces of meat, and probably another process such as diffusion was the main cause. Also, I am able to deduce that the coke that has raw meat place in it will separate, and only the combination of raw meat and coke causes a great change in the solution itself.

Change of mass and SA of meat in coke over 48 hours experiment 3 final version

1.     What do you want to find out? (Aim/Purpose/Research question)

How does the mass of meat placed in coke change over 48 hours?

2.    What is the tentative explanation of your research question? (Hypothesis)

The masses of the pieces of meat will be different if soaked for difference amounts of time in coke.

3.    In an investigation, there is only one variable to be changed. Which variable will you change in this investigation? (Independent Variable)

Amount of time the meat is place in coke for before being weighed.

4.    All the other variables must be kept constant. What are a few important variables that will affect the results greatly? (Controlled Variables)

·      amount of solution in each container

·       approximate size of each piece of meat

·      temperature of surrounding

·       temperature of liquid

·      relative shape of container(as long as the pieces of meat are able to be completely covered with Coca Cola with 200ml of Coca Cola, the shape does not matter)

·      type of meat used

·      place where bottles are placed

·      whether meat is cooked or raw

.      pH of solution that pieces of meat are placed in

5.    What results will you measure? (Dependent Variable)

Mass of pieces of meat after the meat has been left in coke for 12,24,36 and 48 hours, as well as observations made, of the solutions and pieces of meat.

6.    What are the materials and apparatus that you will need to carry out the investigation? (Materials and Apparatus)

- 4 empty drink bottles

- 400ml of Coca Cola

- 400ml of vinegar

- chicken breast

- steamer

- knife

- ruler

- weighing scale

- paper towels

- pH probe
- a large beaker
- calculator

7.    What are the steps that you will take to carry out the investigation? (Procedure)

Step 1: Use the knife to cut out 1 piece of raw chicken breast meat of approximately 1cmx2cmx2cm.

Step 2: Pour 200 ml of Coca Cola into 1 bottle

Step 3: Measure the pH of the Coca Cola using a pH probe

Step 4: Record the pH level of the Coca Cola down

Step 5: Measure the pH of the vinegar with a pH probe and dilute it with water in the beaker if its pH is lower than that of coke until its pH level is equal to that of the Coca Cola in the bottle.

Step 6: Pour 200 ml of the vinegar into a bottle

Step 7: steam 1 pieces of chicken meat(minced and then shaped as it is easier to achieve the desired size this way) of at least approximately 4cmx4cmx2cm or larger just until it is cooked through

Step 8: Cut out 1 piece of chicken meat measuring approximately 1cmx2cmx2cm from the cooked piece of meat

Step 10: Pat all pieces of meat dry lightly using a paper towel to remove any excess liquid then, using a weighing scale weigh each piece of meat and record their masses down

Step 11: Place one piece of raw chicken meat into a bottle of Coca Cola and the other piece of raw chicken meat into a bottle of vinegar

Step 12: Place one piece of steamed and cut chicken meat into a bottle of Coca Cola and the other piece of steamed chicken meat into a bottle of vinegar

Step 13: Close the bottles using the bottle-caps

Step 14: Leave bottles in a shaded area of room temperature 

Step 15: After 12 hours observe the pieces of meat and the solutions they are in and record down observations

Step 16: remove pieces of meat from the bottles and weigh them after patting pieces of meat dry lightly using a paper towel to remove any excess liquid 

Step 17: record data collected 

Step 18: place pieces of meat back in their original solutions and bottles

Step 19: repeat steps 15-18 at intervals of 12 hours at 24, 36 and 48 hours since the beginning of the experiment

Step 20: organize data into a table calculating any change in weight and calculating change in weight in percentage using a calculator

8.    How are data collected? (Data collection)

Data is collected using a weighing scale. The weighing scale enables me to know the mass of the pieces of meat. The pieces of meat are weighed before, at intervals during and after the experiment, after which the data collected organized into a table, and weight change in percentage after each 12 hour period is calculated using a calculator, as well as total weight change . After this, weight change percentage is compared which allows me to know which solution and what type of meat is most affected in terms of weight over 48 hours, and if there is and what the pattern of weight change in the pieces of meat are. 

Observations of experiment 1(effect of coke on meat)

Observations

Raw chicken and pork in coke

• coke separated to form a translucent yellowish-brown coloured liquid with black coloured sediments gathered at the bottom. The sediments varied in size and shape. The piece of meat turned a whitish colour and had a texture similar to raw fat, being soft. 
• The piece of meat has increased in size greatly

Raw chicken in water

• no change in the liquid however there is a small amount of sediments at the bottom of the container probably originating from the piece of meat.
• The meat also appeared to have increased in size slightly

Raw pork in water

• yellowish tinge in the liquid. ( possibly due to the blood diffusing out of the meat into the water.)
• Piece of meat appeared to have increased in size

Cooked Chicken/pork in coke

• meat turned black in colour, however coke does not appear to have changed.

Cooked chicken/pork in water

• Piece of meat seems to have increased in size
• Liquid does not appear to have changed

Table showing data collected in experiment(Is the low pH of carbonated drinks what causes their effect on meat?)

Observations: Is the low pH of carbonated drinks what causes its effect on meat?

Raw chicken in coke:

-       Piece of meat has turned more whitish in colour and has increased in size

-       The coke has separated to form a yellowish transparent solution and black residue at the bottom

Raw chicken in diluted phosphoric acid(same pH as coke):

-       piece of meat appears to have increased in size slightly and has turned a colour slightly whitish(more than before)

-       solution does not appear to have changed

Raw chicken in root beer:

-       Piece of meat has turned more whitish in colour and has increased in size

-       The root beer has separated to form a yellowish transparent solution and black residue at the bottom

Raw chicken in dilutes phosphoric acid(same pH as root beer):

-       piece of meat appears to have increased in size slightly and has turned a colour slightly whitish(more than before)

-       solution does not appear to have changed

Cooked chicken in coke:

-       piece of meat has turned black in colour

-       solution does not appear to have changed

Cooked chicken in diluted phosphoric acid(same pH as coke):

-       meat appears to have increased in size slightly

-       solution does not appear to have changed

Cooked chicken in root beer:

-       piece of meat has turned black in colour

-       solution does not appear to have changed

Cooked chicken in dilutes phosphoric acid(same pH as root beer):

-       meat appears to have increased slightly in size

-       solution does not appear to have changed

Raw pork in coke:

-       Piece of meat has turned more whitish in colour and has increased in size

-       The coke has separated to form a yellowish transparent solution and black residue at the bottom

Raw pork in diluted phosphoric acid(same pH as coke):

-       meat appears to have turned a color slightly whitish.(more than before) and appears to have increased slightly in size

-       the solution has a yellowish tinge(probably due to diffusion of blood from the piece of meat into the solution)

Raw pork in root beer:

-       Piece of meat has turned more whitish in colour and has increased in size

-       The root beer has separated to form a yellowish transparent solution and black residue at the bottom

Raw pork in dilutes phosphoric acid(same pH as root beer):

-       meat appears to have turned a color slightly whitish.(more than before) and appears to have increased slightly in size

-       the solution has a yellowish tinge(probably due to diffusion of blood from the piece of meat into the solution)

Cooked pork in coke:

-       There is a white residue found floating at the top of the solution

-       The piece of meat has turned black in colour

-       The solution did not appear to have changed

Cooked pork in diluted phosphoric acid(same pH as coke):

-       meat appears to have increased slightly in size

-       solution does not appear to have changed

Cooked pork in root beer:

-       piece of meat has turned black in colour

-       solution does not appear to have changed

Cooked pork in dilutes phosphoric acid(same pH as root beer):

-       meat appears to have increased slightly in size

-       solution does not appear to have changed

Is the low pH of carbonated drinks what causes its effect on meat? Experiment 2 final

I edited my experiment plan after I my classmates read and gave me feedback on my procedure in order to improve it such as by making the steps needed to be taken in my experiment more precise in their instructions. I also changed the amount of solution used in each set up, from 250ml per set-up to 200ml per set-up. This is as I felt that 250 ml of solution was more than enough in order for me to conduct my experiment and achieve accurate results. Thus I reduced the amount of solution used to 200ml. I also modified my data collection explanation in order to make it more clear and easier to understand.

1.     What do you want to find out? (Aim/Purpose/Research question)

Is the low pH of Coca Cola what causes its effect on meat?

2.    What is the tentative explanation of your research question? (Hypothesis)

The low pH of Coca Cola is not what causes its effect on meat.

3.    In an investigation, there is only one variable to be changed. Which variable will you change in this investigation? (Independent Variable)

Type of solution that pieces of meat are placed in

4.    All the other variables must be kept constant. What are a few important variables that will affect the results greatly? (Controlled Variables)

·      amount of solution in each container

·       approximate size of each piece of meat

·      temperature of surrounding

·       temperature of liquid

·      relative shape of container(as long as the pieces of meat are able to be completely covered with Coca Cola with 200ml of Coca Cola, the shape does not matter)

·      type of meat used

·      place where bottles are placed

·      whether meat is cooked or raw

.      pH of solution that pieces of meat are placed in

.      amount of time each set up is left for

5.    What results will you measure? (Dependent Variable)

Weight and total surface area of pieces of meat at the end of 48 hours, as well as observations made, of the solutions and pieces of meat.

6.    What are the materials and apparatus that you will need to carry out the investigation? (Materials and Apparatus)

- 16 empty drink bottles

- 800ml of Coca Cola

- 800ml of root beer

- 1600ml of diluted phosphoric acid

- pork

- chicken breast

- steamer

- knife

- ruler

- weighing scale

- calculator

- paper towels

- pH probe
- a large beaker

7.    What are the steps that you will take to carry out the investigation? (Procedure)

Step 1: Use the knife to cut out 2 pieces of raw chicken breast meat of approximately 1cmx2cmx2cm.

Step 2: Pour 200 ml of Coca Cola each into 2 bottles

Step 3: Measure the pH of the Coca Cola using a pH probe

Step 4: Record the pH levels of the Coca Cola down

Step 5: Dilute the phosphoric acid with water in the beaker until its pH level is equal to that of the Coca Cola in each bottle.(measured with a pH probe)

Step 6: Pour 200 ml of the diluted phosphoric acid each into 2 bottles

Step 7: steam 2 pieces of chicken meat(minced and then shaped as it is easier to achieve the desired size this way) of at least approximately 4cmx4cmx2cm or larger just until they are cooked throughout

Step 8: Cut out 2 pieces of chicken meat measuring approximately 1cmx2cmx2cm from the cooked pieces of meat

Step 9: Using a ruler measure the dimensions of each of all the pieces of meat and record down each of their total surface area

Step 10: Pat all pieces of meat dry lightly using a paper towel to remove any excess liquid then, using a weighing scale weigh each piece of meat and record their masses down

Step 11: Place one piece of raw chicken meat into a bottle of Coca Cola and the other piece of raw chicken meat into a bottle of dilute phosphoric acid

Step 12: Place one piece of steamed and cut chicken meat into a bottle of Coca Cola and the other piece of steamed chicken meat into a bottle of dilute phosphoric acid

Step 13: Close the bottles using the bottle-caps

Step 14: Leave bottles in a shaded area of room temperature for 48 hours

Step 15: At the end of the 48 hours observe the pieces of meat and the solutions they are in and record down observations

Step 16: remove pieces of meat from the bottles and weigh them and measure their total surface areas using a ruler and a calculator after patting pieces of meat dry lightly using a paper towel to remove any excess liquid 

Step 17: record data collected and organize data into a table calculating any change in weight and total surface area

Step 18: repeat steps 1-17 with pork meat

Step 19: repeat steps 1-18 with root beer

Step 20: repeat steps 1-19 once more

8.    How are data collected? (Data collection)

Data is collected using a weighing scale as well as a ruler and a calculator. The weighing scale enables me to know the mass of the pieces of meat while the ruler and calculator enable me to know the total surface area of the pieces of meat. The pieces of meat are weighed before and after the experiment, after which the two weights are compared, and change in mass and percentage change in mass is calculated using the calculator. Any change in the weights of the meat will then be compared against the data collected from other pieces of meat of the same condition(whether they are cooked or raw) and type soaked in different solutions. This will enable me to know if there is any difference in how each solution affects the weight of the pieces of meat. Which will help me to answer my experiment question on whether it is the low pH of Coca Cola that causes its effect on meat since the pieces of meat in coke will be compared with the pieces of meat in phosphoric acid, which is of the same pH as the coke used as well as pieces of meat in root beer, which has a higher pH of coke but should have similar components.

The pieces of meat are also measured with a ruler after which their total areas are calculated with a calculator before and after the experiment. This enables me to compare the total surface areas of the pieces of meat before and after the experiment to find any change in them.  Any change in the total surface areas of the meat will then be compared against the data collected from other pieces of meat of the same condition(whether they are cooked or raw) and type soaked in different solutions. This will enable me to know if there is any difference in how each solution affects the total surface areas of the pieces of meat. Which will help me to answer my experiment question on whether it is the low pH of Coca Cola that causes its effect on meat since the pieces of meat in coke will be compared with the pieces of meat in phosphoric acid which is of the same pH as coke, as well as pieces of meat placed in root beer which is of a higher pH than coke but should have similar components as coke.