Chemistry of Food and Cooking “FRIED PORK”
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The experiment was successful in helping me understand the effect of soy sauce in pork pieces. The result matched the evidence and information provided. I would alter the pork to some other meat to make sure if the result of the experiment matches with other types of meat. My measurements of the IV which is the time is precise because that will affect the experiment, the DV is also quite precise because it will determine my result of the experiment. My DV option is relevant because the moisture is going to be determined by the time. I asked how marinating time affects the meat. I would like to investigate if it affects other things like vegetables. The Soy Sauce had many properties that made the pork to be more moist and obtain that moisture/liquid particles. When there are liquid particles in the meat, the fat helps transfer the fat soluble, therefore keeping the meat moist. The acid or enzyme in a marinade causes the meat's tissue to weaken on the surface causing the meat to be more tender. So looking at it macroscopically, we can see more moist/liquid based on the different molecular process that took place in the meat.
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Art Project
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This was our 'Art Project' within the discipline of Chemistry. Our exploration centered around various forms of art and their underlying chemical components. Subsequently, we were tasked with completing an individual art project that involved the utilization of chemistry. This involved selecting an art form that relied on chemistry and creating a project accordingly. Ultimately, we opted to create an invisible ink using lemon juice to draw and write various things.
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