depends on what you mean dissolve, if you are saying as in acids, then hydrochloric acid can dissolve it just like it does in our stomachs.
But if you are saying like decomposed and 'disappear into thin air', then bacteria and fungi, with the help of some helpers like wood-louses or maggots, will 'dissolve' it.
Anyway, what does meat have to do with ADOLF HITLER?
It depends on from what animal the meat came from and the cut of the meat.
A solute is a solid that dissolves in the liquid. The liquid is called the solvent. Together, they make the solution.If the solute dissolves in the solvent, it means that the solid is soluble. If it doesn't, it is insoluble.
The Meat Inspection Act helped consumers by promoting meat safety. It set standards for meat that had to be met in order for meat to be sold to consumers.
meat, raw meat
Meat wasn't invented, it was always in animals.
It does not dissolve meat.
It does not turn meat into fat it actually dissolves it.
it starts to stink and then it dissolves
It shribbles and if you leave it in there too long it dissolves
The gastric juice dissolves the fatty part of the meat, therefore starting the fat's chemical digestion into fatty acids in the stomach.
They are very acidic, so things marinaded in soft drinks break down quickly. The acid dissolves fibres that keep the meat together.
If you boil your meat until all the protein dissolves, you are over cooking it. Even so, you can use the water with all the dissolved protein as a soup base. Add vegetables and seasoning, and you could have a nice soup, full of dissolved protein.
The solvent dissolves the solute. (The solute dissolves in the solvent.)
The solvent dissolves the solute. (The solute dissolves in the solvent.)
=Soda is usually acidic and acids take electrons from materials they come in contact with. This weakens the enamel on a molecular level and cause it to break apart in peices smaller then what can be seen. =
Although salt draws out some moisture from the meat initially, it also dissolves some proteins which are reabsorbed along with the salt into the meat. This allows the meat to retain more moisture during the cooking process, resulting in juicier meat overall. Additionally, the salt helps break down muscle fibers, making the meat more tender.
The substance that dissolves is called the "solute" and the substance that the solute dissolves in is called the "solvent".