Investigate how PH affects the ability of raw meat to absorb water – Plan

I am planning an experiment to investigate how PH affects the ability of raw meat to watch peeing.* In subordinate VariableThe nonparasitic variable for this experiment is the PH of the reply the steak is marinated in. I pull up stakes get through a range of different PH values by use buffers set at PH 1, 3, 5, 7, 9. I predict that thither will be an optimum PH where the steak will absorb the most water.The keep down of water absorbed by the raw meat will development as you increase the PH up to the optimum and then subside the PH as the PH increases past the optimum.* Dependent VariableThe 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 bulk to begin with and the mass after marination. From these results I can lick the theatrical role kind in mass so that I can equalize the different results with severally other. I will betoken the percentage change by Change x 100O riginal* Controlled VariablesThe main mastery variables for this experiment atomic number 18 Each of the 5 buffer solutions should have the equal volume of 50ml and the same concentration. If one beaker had more than than another then there would be more solution to cloak on the meat then 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 and store more water. I will try to get as equivalent masses as possible to avoid any differences in weight. Instead of calculating the difference in mass, I will calculate percentage change in mass to account for any bantam differences in mass.Also a constant surface area of the diced steak is important, other than there would be a larger area for the solution to act on causing more tenderisation therefore altering the overall results.The temperature at which the meat is marinated at would need to remain consta nt. At a higher temperature, molecules are moving faster therefore osmosis is more probable to occur. The experiment will be filmed at room temperature, although a more scientific method would be the use of anincubator. I will conduct the experiment in the same place so that each mental testing is experiencing the same temperature changes.The time allowed for marination, each steak should be in the buffer solution for 12 hours all getting the same length of time other a longer time could provide an opportunity for more water to be absorbed.Drying of the steak pieces, dab twice on each side. If some are dabbed more than the other it would alter the end percentage change in mass.* Method? Divide the diced steak into five equally sized piles.? Using electronic scales weigh each pile to make the masses as similar as possible. Record the masses.? Add 50ml of buffer solution PH1 to a beaker and repeating the process for the other buffer solutions.? Put one set of diced steak into eac h beaker.? Leave the 5 beakers for 12hours allowing the raw meat to marinate.? Remove the dices from the solution and spue dry before weighing.? Record the mass of each pile and calculate the percentage change in mass by using facial expression Change x 100Original? Repeat the experiment 3 times to ensure an accurate set of results.? Plot a graph of PH against percentage change in mass.