I am buying 3 types of meat: turkey pork and beef and measuring the fat content by boiling and then cooling the meat. The 3 meats will cook in identical pots on identical heat for same amount of time and then cool for the same amount of time. Pork had most fat beef in the middle and turkey the least. Whta is the controlled, responding, and manipulative variable? ThanksWhat is the resonding, controlled, and manipulative variable in this experiment?
The answer is:the weight of the meat or meat is the manipulated,the water per product is the responding and the temp.and cooling times is the controlled.What is the resonding, controlled, and manipulative variable in this experiment?
What do you mean water per product?
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