# Hypothesis:

Which type of meat will tenderize most using cola drinks? Aim: -To help Namibians use a cheaper, easier and always available type of meat tenderizer. Hypothesis: Beef will tenderize most. Background: In my research,”Phosphoric Acid”, the main ingredient of cola drinks, is assumed to be of high enough concentration to deteriorate a piece of meat. So in this experiment, I want to prove if cola drinks can tenderize meat and what type of meat can it tenderize most. Plan: The plan is to come up with my researches and seek help from others.

Then, I have to understand every single step from the start until the end, to reach to my conclusions. -Variables * The independent variable in this experiment is the kind of meat using: * BEEF * PORK * CHICKEN * The controlled variables are the following: * Cola drink’s quantity * Meat’s weight * Bowl’s size Meetings &amp; Discussions: At first, I researched for experiments that can be done and I ask myself how cola drinks can clean rust and by that I found out that it was because of phosphoric acid. So, that brought me up to the idea of this experiment. Time Schedule: 5PM| Start of experiment| |

Midnight| Observance| Recorded and investigated| 8AM-NEXT DAY| observance| Investigated| 10AM- NEXT DAY| Observance| Research and recorded| 5PM-NEXT DAY| Results| Recorded | *The experiment was 24hrs. Controls: -The meat has the same grams. -The same number of hours on the meat used. -The same amount of Coke poured on the meat. Material &amp; Apparatus used: 1. Meat: 60grams of Pork, beef and chicken 2. 330 ml can of cola (3cans). 3. Bowls of the same kind and size. 4. Weighing scale 5. Chopping board and knife Experimental Work: -Weigh the meat separately. The scale of the meat should be 60 grams. Place the meat in bowls. Observe the colour, smell and texture. -With a help, add the 330 ml coke in each meat at the same time. -Observe what happens every time you see it. -Final observance is after 24 hours. -After 24 hours, observe the colour, smell, scale and texture. -Take out all the meat from the bowl and use a chopstick to feel, what meat is the softens (tenderize). Further Investigations: -At first I had salmon. : I changed it to chicken. -The weighing scale was not working properly. : We bought a new one. -We added 2 cups of coke only, which was really little : We used 330 ml can of cola.

Evaluation/Reflection: -I should have compared 4-5 meats, instead of 3 only. -I should have made the correct amount of cola(Exact amount). -I should have made the right scale. Results: 5PM: (START OF EXPERIMENT) 1-Most 2-More/Medium 3-Least MEAT| APPEANCE OF BUBBLES AFTER PORING| FLOAT| SMELLS LIKE -| COLOUR| Pork| 1| 3| Cola| Light Red/Pink| Beef| 3| 2| Cola| Red| Chicken| 2| 1| Cola| Light Pink| MIDNIGHT: MEAT| APPEARANCE OF BUBBLES| Pork| 1| Beef| 3| Chicken| 2| AROUND 8AM (THE NEXT DAY): -Pork sank. 10AM: N. B. Sedimentation is the process by which particles in suspension in liquid form sediment.

Sediment is a material, originally suspended in a liquid, that settles at the bottom of the liquid when it is left standing for a long time. MEAT| SEDIMENTATION| Pork| 1| Beef| 2| Chicken| 3| RESULTS AT 5PM: N. B. Supernatant is usually a clear liquid above material deposited by sedimentation, precipitation, or centrifugation. MEAT| SUPERNATANT(CLEAR)| SEDIMENTS| TOP BUBBLES| Pork| 1| 1| 1| Beef| 2| 2| 2| Chicken| 3| 3| 3| MEAT| SCALE AFTER EXPERIMENT| SMELL| COLOUR| Pork| 60grams| None| Lighter than before/Light brown or pink| Beef| 60grams| A little bit of cola| Pale|

Chicken| 60grams| Spoiled meat| Same colour as before/Light pink| MOST TENDERIZE: PORK BEEF CHICKEN Interpretation of results: 5AM: After pouring the coke in the bowl, I observed that the pork has more bubbles than the two. The pork sank, but the chicken and beef floated. MIDNIGHT: When I checked at midnight, I saw that the coke has a lot of bubbles at the top; beef has a few, while chicken has none- only in some places of the chicken. 10AM: I observed that the cola in the pork went below the bowl (sedimentation) and the top of it was clear (supernatant).

The cola in the beef was also having sediments below the bowl, but not like pork. The top of it was really blurred. The cola in the chicken has neither sedimentation nor supernatant. 5PM: I observed that the colour of the pork became lighter than the original colour. I smelled it but there was no sense of smell there. The colour of beef became pale than the original one, and the smell was a bit of cola. The colour of chicken stayed as it is and it smelled like spoiled meat. I took out all the meat from the bowls and observed… I scaled it all, and the scale was the same as before- 60grams.

I used a toothpick to test which type of meat was tenderize most…. I observed that the chicken was really hard and it seemed like it was not tenderized at all. Beef was soft at some parts, but some parts are not. I observed that pork was the softest, which means it is the most tenderized meat. Conclusions: -In this experiment pork was tenderized most because the whole part of the meat sank in a cola drink, which therefore can be a good tenderizer. Problems and Solutions: -I did not get to find out the correct scale of meat, so I researched and asked help from elderly. -I did not know the correct amount of cola, so I researched.

Skills Learned: -Not being shy to seek help from others. -Continue to what I am doing before going to another work. -Manage my time. -Cola drinks can tenderize meat because of phosphoric acid/we can tenderize meat easily and cheap. -Pork was tenderized most because it was the type of meat that sank and absorbed most cola in the experiment (In this case, I disapprove with my hypothesis). Bibliography: Tolman J. (UNKNOWN YEAR). Experiments with Meat and Cola (Retrieved 23 April 2012) http://www. ehow. com Acknowledgements: -Ms. Daisy Cortez, my Natural Science teacher -My mom &amp; dad -My uncle