Experiment 9 - % Fat in beef

REPORT FOR EXPERIMENT #9 Name: Julia Blackburn Section: 11-6-23 Instructor: Gunay Ozkan DATA TABLES AND RESULTS Part A. Boiling Method Table 1. % Fat in meat (boiling) (3 points) Sample 1 Sample 2 Sample 3 Mass of meat 51g 49 g 52g Mass of fat 2g 1.5g 3.5g % Fat in meat 3.9% 3% 6.7% Table 2. Average Density of Fat (3 points) Sample 1 Sample 2 Sample 3 Mass of fat 2g 1.5g 3.5g Initial volume from graduated cylinder 21ml 15ml 9ml Final volume 23ml 16.5ml 12.5ml Volume of fat 0.09ml .1ml 0.35ml Density of fat 2.22g 15g 9.21g Average density of fat: 8.91g Part B. Heating Method Table 3. % Fat in meat (heating) (3 points) Method-1 Method-2 Mass of meat 21g 20g Mass of small cup 2g 2g Mass of cup + fat 23g 19g Mass of cooked, drained meat 19g 18g Mass of fat 8g 8g % Fat in meat 38% 38% Note: For all calculations show your work to be able to earn full points. QUESTIONS 1. Create a comparison table for the % fat from the labels and your results. Explain the discrepancies from the label percentages of fat and your results. (3 points) % fat from lables % fat-results 1