[ 485 ] Physical Science GED ® TEST SCIENCE FLASH REVIEW • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Refer to the following passage to answer the next six questions. A group of students want to know what effect meat tenderizer will have on starches, fats, and proteins. The group hypothesizes that meat tenderizer will break down proteins, but not starches or fats. They formulate the following experimental design: 1. Fill six jars with water. 2. Add nine grams of meat tenderizer to three of the jars of water; stir until dissolved. 3. Place one sample of starch, of fat, and of protein in each of the three jars containing meat tenderizer. 4. Place one sample of starch, of fat, and of protein in the three remaining jars. 5. Put lids on all six jars. 6. Observe changes after 24 hours. What possible sources of errors do you see in this design? Is the hypothesis stated adequately to make a predictable result? Look at the first step of the experimental design. Is there something not specified? What is unclear about step 2? Is there something not specified?