CONCLUSION

__ Conclusion __ Our investigation have shown that the meat in 0 minute (raw) has more bacteria and more acidic. This means, the more raw that the meat is, the more prone to bacteria and germs it is. Therefore it is recommended that we undergo a proper stage of cooking before we beef. Investigating from a physics' point of view, it can be seen that it takes a lot of energy (J) to cook meat for it to be either medium well or well done. It has also shown that there is an exponential increase of temperature when the meat is cooked; meaning that a lot of heat energy is immersed in the meat once it is cooked. The chemistry's investigation has shown that the pH level of raw meat is more acidic (6) compared to both medium well and well done (roughly around 7). This means that it is safer to eat cooked meat (well done), because as the pH level is neutral, it is safer to the body compared to a pH >7 or <7. Although eating meat can be safe looking at the pH level, the biology's investigation has proved that there are plenty of bacterial colonies present in meat. Neither raw, medium well, or cooked, there seems to be a decrease in the amount of bacterias present in the meat. However, it is agreed that bacteria colonies from 30 onwards (>30), the meat or substance is agreed to have active bacteria. Looking at the observation made from the Biology investigation, we can see that as the meat is cooked, there is less bacteria present. However, even the meat which is cooked for 2 minutes on each side (well done), still has >30 bacteria colonies. Therefore, it can be inferred that eating meat is not as healthy as people think, and although it is healthier to consume meat that is well cooked, it is still recommended that we avoid meat as much as possible because it contains active bacteria.