We just introduced this subject and one prac teacher wants to do is determination of water in fruit, veg and meat. She is planning to dry it over few days in lab . No good. I do not want fresh meat laying around in heat for days.
What is the easiest way of doing this prac?
I was going to ground small amount of beef with a known amount of sand and dry overnight at 105oC. Same with fruit and veg. Would this work?
Lada
We have done this in the past with junior year groups. We would use ham and other fruit, vege, fats etc and dry them in the oven for a few days. You only need it at a lowish temperature say 60deg. The ham doesn't smell as it dries out quite quickly.
Thanks, Rae
I will ask teacher if processed pork (ham) still classify as meat.
But it could work with fresh meat too, if temp only 60o, it will not cook it
Any meat is OK! as long as you keep above 80 C in drying oven!
Some of the fruits though present a problem as they remain soft and never dry completly
I just had a thought! Has anyone tried this experiment in a solar dessicator?
Yep...dehydrator from home science works best. I will never allow meat to be dried in the incubator oven again. Took years to get the smell out. Also with the dehydrator and fan the moisture from the food evaporates better than in the oven.
We place them in labelled paper bags and dry in oven over a few days and the students measure the weight before and after drying without taking items out of paper bag. then we dispose of the bags with contents inside.
our SS teacher burns the crap out of it..weighing it before and after - and thats the water content. He requests ham & tomato.
I hate it - it stinks out the place.
The other teachers don't think it is effective - but he wont listen...so burning it is!!!
. No good. I do not want fresh meat laying around in heat for days.
