jjchia
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Hmmm I am doing the second experiment now, and the first experiment's results were (starting mass was 1 gram) Chicken: 0.4 grams Fish: 0.5 Grams Beef: 0.6 grams Yes, it does follow what your hypothesis was.
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Which dissolves in Hydrochloric acid faster, Chicken, beef or fish? Why so? I think its got to do with denaturation of proteins... T_T HELP ME IM A POOR SCIENTIST btw: is this counted as Chemistry?