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I'm trying to think of a legitimate reason for needing to know this and coming up blank. So I'll just pretend you're asking for the pure joy of knowledge and have absolutely no actual need to dissolve meat, so that I'm not constrained by safety concerns.


Walter White and Jesse Pinkman used hydrofluoric acid. This was probably overkill (any strong mineral acid will do the trick, if you use enough of it and wait long enough), but it would certainly be effective.

Disclaimer: don't mess around with hydrofluoric acid. Pinkman got off lucky what with only dissolving his bathtub and floor in the process. By rights, he should have died (horribly) along with it, since he obviously had no clue what he was doing and HF is a particularly nasty substance.


Oh, I finally thought of a legitimate reason:


Dissolving meat is an important part of Kjeldahl analysis, in which case what's used is concentrated sulfuric acid, along with a bit of potassium and copper sulfate and heat. Lots and lots of heat. Look up "Kjeldahl method" in any good analytical chemistry textbook for details.

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12y ago

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