Experiment No. 21
Boric Acid in Meat
Cut into very small pieces 5 gms, of meat, removing all the fat possible. Place in an evaporating dish with 20 to 25 cc. of water to which a few drops of HCl have been added and warm slightly. Dip a piece of turmeric paper in the meat extract and dry. A rose-red color of the turmeric paper after drying (turned olive by a weak ammonia solution) is indicative of boric acid.
1. How may meat be tested for boric acid? 2. Why is HCl added to the water? 3. Why is the water containing the meat warmed slightly? 4. What is the appearance of the turmeric paper after being dipped in the meat extract and dried? 5. What change takes place when it is moistened with ammonia, and why?