Volvox
The raw and the cooked
The influence of temperature on the colour of meat
Summary
Different portions of minced meat are warmed up in a hot water bath to different temperatures from 50 to 80 °C and immediately cooled down in iced water. The meat is filtered and the colour of the supernatant is evaluated.
Educational objectives
The protocol is simple and the results are visually evaluated.
Pre-knowledge and skills required by students
None.
Time taken in lesson
45 minutes
Preparation time
60 minutes
Specialist equipment and materials required
All of the ingredients for this work may be obtained in a supermarket or market.
Context where originally used
The experiment is used in a more quantitative way in laboratory courses for food chemistry students of Copenhagen University, Department of Life Sciences. Here, it has been adapted for used by secondary school students.
Additional information
None.
AuthorS
Claudia Girnth-Diamba, Karen Lunden, Liselotte Unger, Hanne Thomsen, Lone Brinkmann Sørensen, Lykke Thostrup, Michael Bom Frøst and Marie Kielsgaard. (University of Copenhagen, Faculty of Life Sciences, Association of Danish Biologists and the Chemistry teachers' association).
NOMINATED CONTACT AUTHOR
Claudia Girnth-Diamba
Solrød Gymnasium
Solrød Center 2
2680 Solrød Strand
Denmark
Copyright
Copyright © Authors listed above, 2005
COPYRIGHT TERMS
 Attribution required
 No derivative works
 No endorsement
 Share and share alike
 No commercial use without permission
 No practical kits without permission
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