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.
To determine the missing variable, we need to account for the remaining 2 grams of the original mass of the chicken sample.
Let's break down the components that we have:
- Meat tissue: 15.5 grams
- Lipids (oil): 1.5 grams
- Water: 1 gram
To find the missing variable, we can subtract the sum of these known components from the original mass:
Original mass - (Meat tissue + Lipids + Water) = Missing variable
Substituting the given values:
20g - (15.5g + 1.5g + 1g) = Missing variable
Simplifying the equation:
20g - 18g = Missing variable
Missing variable = 2g
Therefore, the missing variable is 2 grams.