posted by Shadow on .
I did a lab that involve cooking meat and finding the mass of lipids, meat tissue and water.
For a chicken sample the original mass was 20 gram. After cooking there was 15.5g of meat, and 1.5 g of oil, and 1 g of water. I am missing 2 g of the original mass. Anyone have any idea what is the missing variable here? Thanks
I assume cooking was at T of 300 or so (over boiling point of H2O). Could some of the water have evaporated, either during cooking or during cooling outside the oven.
DrBob, let say the mass of H2O is 18 g. Would 1 gram of water be about 0.05 mole of H2O? Thanks
Yes, 1 g H2O = 1/18 = 0.556 mol.