Name: Pranay Duggal.

Grade #11.

BIOLOGY FAT CONTENT

EXPERIMENT.
RESEARCH QUESTION​:
What effect will the different type of ground meat utilized (ground turkey, ground beef, and
ground chicken) have on the difference in fat content, as a percentage of the mass of the meat sample, of
the 3 varying types of meat, as measured by conducting acid hydrolysis with 0.5 M sulfuric acid (H​2​SO​4​)
and a modified Babcock method for fat determination?

BACKGROUND INFORMATION​:
In this experiment, I will be assessing the difference between the percentage fat content of 3
different types of ground meat: ground turkey, ground beef, and ground chicken. It is quite important to
be able to accurately determine the fat content of any type of meat or product that you are producing or
purchasing. Manufacturing of processed meats in the olden days was inconsistent resulting in products
that varied from day to day in terms of sensory and quality attributes. As a general rule, product
formulations were not written down, and determining fat content was a guess, at best, by eyeballing the
product as it was made. Determining the fat content of products and raw materials today is essential,
especially for establishments such as a processed meat manufacturer. It is important for consistently
meeting the target fat content set by the company's formulations or to be within allowed limits of fat set
by regulatory agencies. When putting a meat product on the shelves, manufacturers must provide accurate
information to federal organizations in order to attain approval. Additionally, keeping product quality
parameters consistent can also lead to increased sales by ensuring more repeat business and expanding
your customer base through improved brand reputation. Fat content concerns also frequently arise when
talking about how healthy it is to eat a certain type of meat or food.

I will be finding the percentage fat content of the 3 different meat samples through a specific type
of acid hydrolysis known as the Babcock method (commonly used for fat determination). Although, I will
be slightly modifying the traditional interpretation of this method. This process is generally utilized by
dairy farmers to find the fat content of milk and dairy products. While most of the steps implemented
were the same, I went forward with meat instead of milk. I still used warm distilled water, concentrated
sulfuric acid (H​2​SO​4​) to facilitate the actual separation of the insoluble fat from the soluble non-fat, and a
centrifuge to improve and clarify the separation and maintain the fat in a liquid state for easy reading of
the volume. The sulfuric acid carries out one of the most important functions, as it acts as a catalyst and
causes the hydrolysis reaction to take place. It digests and breaks down proteins and carbohydrates within
the meat. These are all hydrophilic, which means they dissolve in the distilled water. However, the
triglycerides and the fat layers within the meat are not broken down by the acid and are strongly
hydrophobic, so it doesn’t dissolve in water. Thus, a separate fat layer forms after centrifugation, enabling
the percentage fat content to simply be read off the neck of the Babcock, or Paley, bottle.

HYPOTHESIS​:
Name: Pranay Duggal.
Grade #11.

Based on the information that I have gathered, I can hypothesize that the ground turkey will have
the highest percentage of fat content. It will be followed by ground beef with the second-highest fat
content, and finally ground chicken as the lowest. This comes with the assumption that both the ground
beef and ground turkey samples are 85% lean, which is the normal and most common standard for these 2
types of meat around the world. It is also vital to remember that this occurs when my sample size for each
meat is constant at 9 grams. Ground turkey has 17 grams of fat in a 3 ounce, or 85.05 gram, sample. This
denotes that the fat content (in percent, %) is approximately 20% or 1.8 grams of fat in a 9 gram sample.
Ground beef, however, has 13 grams of fat in a 3 ounce (85.05 gram) sample. Hence, the percentage of fat
content is approximately 15.3%, denoting that the beef would have 1.4 grams of fat in a 9 gram sample.
Finally, ground chicken has 9 grams of fat in a 3 ounce (85.05 gram) sample. The percent fat content is
approximately 10.6%, with 0.95 grams of fat in a 9 gram sample.

INDEPENDENT VARIABLE:
The independent variable in a scientific investigation is the variable, or factor, in the experiment
that is changed and controlled by the scientist to then measure the dependent variable. In this specific
experiment, the independent variable is the different type of ground meat used to conduct the experiment.
The 3 different types of ground meat (independent variable variations) to be utilized are ground turkey,
ground beef, & ground chicken. The ground meat will first be chopped and blended in a mini food
processor. A small portion of this blended sample will then be utilized in the primary experiment. I will
vary the independent variable by simply changing the ground meat that I am conducting the experiment
with.

DEPENDENT VARIABLE:
The dependent variable in a scientific investigation is the variable, or factor, in the experiment
that is constantly measured and is always in proportion to the independent variable. The dependent
variable changes based on what the independent variable is. In this specific experiment, the dependent
variable is the unknown fat content (in percent, %) of the 3 different types of ground meat that will be
used. I will measure the dependent variable using both acid hydrolysis and the Babcock method. Since I
will be conducting 5 different trials for each meat sample, I will add the 5 percentage fat content readings
and divide the sum by 5 to attain the average percentage of fat content for each meat. Thus, I will be able
to properly assess the difference in fat content in the 3 varying types of meat provided (ground turkey,
ground beef, & ground chicken).

CONTROLLED VARIABLES​:
Variable: The Method Of Controlling:

The amount of time for which each type of meat is
kept in the mini food processor.
Each sample of ground meat being used (ground
turkey, ground beef, and ground chicken) will be
chopped and blended in the mini food processor
for a total of 15 seconds to maintain consistency
between the samples.

The temperature of the distilled water when it is The temperature of the hot distilled water when it
Name: Pranay Duggal.
Grade #11.

added to the meat. is added to the Paley bottle in each trial of the
experiment will be kept constant at 90℃. This
will be done using a glass mercury thermometer.

The volume of sulfuric acid (H​2​SO​4​) added to the
meat within the Paley bottle.
For every trial of the acid hydrolysis, I will use a
100 cm​3​ graduated measuring cylinder to add 15
cm​3​ of sulfuric acid to each type of meat as I begin
the hydrolysis. I will add the acid in 3 cm​3​ - 5 cm​3
increments as I swirl the bottle.

The concentration of the H​2​SO​4​ solution used in I will control the concentration of the H​2​SO​4
the experiment. solution in every trial of the experiment at 0.5
mol/dm​3​ to ensure that it does not cause any
changes to the experimental result.

The temperature of the location at which the The temperature of the location at which the entire
experiment is conducted. experiment is to be conducted will be kept
constant for all of the trials at 25℃. This will be
done using a thermostat.

The mass of the meat utilized in each trial. For each of the 3 types of ground meat, the mass
of the meat sample used in the Paley bottle to
determine the percentage meat content in all 5
trials of each will be kept constant at 9 grams.

The volume of distilled water added to the meat For every trial of the acid hydrolysis, I will use a
within the Paley bottle. 100 cm​3​ graduated measuring cylinder to add 10
cm​3​ of hot distilled water to each type of meat
before I add acid and begin the hydrolysis.

The Rotations Per Minute (RPM) of the The RPM of the centrifuge will be kept constant at
centrifuge. a certain medium-speed setting for every trial that
is conducted.

APPARATUS:
1 Digital Weighing Scale (± 0.01 g), 1 Metal Spatula, 60 grams of ground turkey, 60 grams of ground
beef, 60 grams of ground chicken, 1 Centrifuge, 3 Borosilicate-Glass Graduated Paley/Babcock Bottles, 1
Mini Food Processor, 3 Borosilicate-Glass Graduated 250 cm​3​ Beakers (± 10 cm​3​), 2 Graduated 100 cm​3
Measuring Cylinders (± 0.1 cm​3​), 1 Bunsen Burner, 1 Glass Mercury Thermometer (± 0.5℃), 150 cm​3​ of
0.5 mol/dm​3​ Sulfuric Acid (H​2​SO​4​), & Distilled Water.

METHOD​:
1. Obtain approximately 50 grams of the ground turkey sample.
2. Ensure that the sample has been ground through a one-half inch or three-eighths inch grinding
plate.
3. Place this 30 grams representative sample of the meat into a mini food processor.
Name: Pranay Duggal.
Grade #11.

4. Contain to chop the meat sample in the mini food processor for 15 seconds until it appears to
have a fine consistency and is well-blended.
5. Using a digital weighing scale, weigh out approximately 9 grams of the chopped turkey sample
into a graduated 250 cm​3​ beaker.
6. Use a small metal spatula to transfer the sample to a graduated Paley bottle, also known as a
Babcock bottle (place the meat in the hole that directly opens into the wider portion of the bottle,
not the graduated tube extending from the bottle).
7. Heat 10 cm​3​ of distilled water to a temperature of approximately 90℃ using a Bunsen Burner.
8. Use a glass mercury thermometer to verify the temperature.
9. Next, transfer the 10 cm​3​ of hot distilled water to the Paley bottle by pouring it into the same hole
that the meat sample was placed in.
10. After adding the water, cap the rubber stopper in the large filling hole near the neck of the
graduated portion of the bottle.
11. At this point, slowly add 15 cm​3​ of 0.5 mol/dm​3​ sulfuric acid (H​2​SO​4​) by adding the liquid down
the neck of the bottle.
12. Add the acid in 3 cm​3​ - 5 cm​3​ increments.
13. After each addition, slowly and steadily swirl the Paley bottle. This motion will ensure an
appropriate hydrolysis reaction.
14. Continue to swirl the bottle until the sample is dissolved and no clumps of the meat product can
be seen.
15. Once this has taken place, pour hot water down the graduated neck of the bottle until it reaches
the 45% mark shown on the neck.
16. Place the sample bottle in a centrifuge for 5 minutes at medium speed to spin the sample down.
17. After this, you can read the sample by placing the bottle on a flat surface and observing the
extracted fat layer, which will be on top of the water layer within the neck of the bottle.
18. Read the graduated number at the top of the fat phase as well as at the bottom.
19. Subtract the bottom reading from the top to determine the fat content (in percent, %) of the meat
sample.
20. Repeat steps #5 to #19 four times more for the ground meat sample.
21. Add the 5 fat content values for the same meat and divide the sum by 5 to get the average fat
content in that specific meat.
22. Then, repeat steps #1 to #21 for the ground beef and ground chicken samples.

RISK ASSESSMENT & PRECAUTIONS TAKEN:

Measure Taken: Risk Assessment:

Lab coats, safety goggles, corrosion-resistant
rubber gloves, and close-toed shoes are to be worn
at all times.
Sulfuric acid is a highly corrosive chemical that is
potentially explosive in concentrated form. It can
cause severe skin burns, can irritate the nose and
throat and cause difficulties breathing if inhaled,
can burn the eyes and possibly cause blindness,
and can burn holes in the stomach if swallowed.
Name: Pranay Duggal.
Grade #11.
Be extremely careful while handling glassware, as
it is quite fragile.
Check all glassware and equipment beforehand to
ensure that they are in good condition.
Clean up any reagent or chemical spills with a
material that they will not react with and large
amounts of water.
Always add the acid to the distilled water, not the
water to the acid.
The individual performing the assay should have
access to eyewash and/or emergency shower.
The experimenter should also have access to an
ABC-rated fire extinguisher at all times.
Ensure that the centrifuge comes to a complete
stop before it is opened and the Paley bottle is
removed.
BIBLIOGRAPHIES & REFERENCES:
● Allott, Andrew, and David Mindorff. Biology: Course Companion. Oxford University Press,
2014.
● ANALYSIS OF LIPIDS, people.umass.edu/~mcclemen/581Lipids.html.
Hence, it is vital to make sure that your skin and
eyes are protected from this chemical.
In this experiment, a great deal of glassware and
fragile equipment will be used. This includes
beakers, Paley bottles, and measuring cylinders.
Handle them carefully so they do not break
(especially glassware containing chemicals).
In this experiment, the glassware and equipment
will be used to hold reactive and harmful reagents
and mixtures. Hence, it is vital to confirm that
there are no cracks in the glassware before
pouring the solutions into them. This would
prevent any chemical or product from leaking out.
Concentrated sulfuric acid is quite corrosive and
dangerous to touch, with the potential to damage
your skin and body. Hence, in the case of a spill,
the proper precautions should be taken to ensure
that no one comes in direct contact with it.
Cleaning such a spill with lots of water dilutes it
and thus makes it less dangerous to clean up.
Pouring the acid directly into the distilled water
will prevent any acid from splattering all over
your nearby surroundings.
Since the individual is working with concentrated
corrosive acid, this precaution would be of
paramount importance in case of an accident.
Since electrical components like a Bunsen Burner
are being used, it is important to keep a fire
extinguisher nearby to ensure that no one is
adversely affected.
This will reduce the likelihood of breaking the
glass, spilling any reagents, and risking injury to
the individual performing the assay.
Name: Pranay Duggal.
Grade #11.

● “Babcock Methods for Milk Fat.” Babcock Methods for Milk Fat | Food Science,
www.uoguelph.ca/foodscience/book-page/babcock-methods-milk-fat.
● “Determining Fat Content in Meat.” Penn State Extension,
extension.psu.edu/determining-fat-content-in-meat.
● facebook.com/MyFearlessKitchen. “Types of Ground Meat.” My Fearless Kitchen, 2 Oct. 2019,
www.myfearlesskitchen.com/ground-meat-101/.