Science Project Enhancement

Patricia · Post by **Patricia** » Mon Dec 06, 2004 9:55 am

There's a project that I found at exploratorium.edu about ground beef, is there any way to enhance the project and make it not so boring?
The url is http://www.exploratorium.edu/cooking/me ... y-fat.html

sushi · Post by **sushi** » Mon Dec 06, 2004 10:16 am

does look boring... only thing I oculd think of is using diffrent meats.

Patricia · Post by **Patricia** » Mon Dec 06, 2004 7:26 pm

Exactly..

jwibbenmeyer · Post by **jwibbenmeyer** » Wed Dec 08, 2004 7:47 am

you could place the liquid in the refrigerator and allow the fat to solidify, remove that layer and weigh.

Patricia · Post by **Patricia** » Wed Dec 08, 2004 12:13 pm

I don't need to know how to weigh the liquids, I just need to make the project not so boring as in, making a twist in it that will make me wonder. Just weighing the liqiuds isn't such an intresting science project.
So that's what I need, I need tips.

Guest · Post by **Guest** » Wed Dec 08, 2004 12:14 pm

sushi wrote: does look boring... only thing I oculd think of is using diffrent meats.

Different meats? How would that work? What would be the main question then?

Guest · Post by **Guest** » Wed Dec 08, 2004 12:15 pm

sushi wrote: does look boring... only thing I oculd think of is using diffrent meats.

Different meats? How would that work? What would be the main question then?

Patricia · Post by **Patricia** » Thu Dec 09, 2004 10:11 am

The ABOVE GUEST was me, but can someoen help me?

Patricia · Post by **Patricia** » Thu Dec 09, 2004 11:45 am

:(Please hurry...I thank you if you some up with and idea..

htb · Post by **htb** » Thu Dec 09, 2004 6:42 pm

Patricia wrote::(Please hurry...I thank you if you some up with and idea..

if you were to use different meats, you could ask the question, "what is the available fat content of different prepared meats?".

You might do the experiment using equal amounts of ground turkey, beef, pork, chicken, lamb, quantifying the amount of fat that is liberated (e.g. "available" to measure) from each by using the exploratorium method. Other more conclusions could be drawn by using light or dark meat from poultry, or ground vs. non-ground meats. Also, you could do this with different "grades" of ground beef to confirm (or refute) the store's claim as 80%, 90%, or 95% lean.