im going to extract the lipids out of different types of chocolate (milk, dark, white ect.) and since there is no such thing as "fat free" chocolate, any suggestions for a control?
2006-12-29 08:45:24 · 4 answers · asked by . 2 in Science & Mathematics ➔ Chemistry
You dont need to have a control surely, just a comparison;
2006-12-29 09:23:44 · answer #1 · answered by huggz 7 · 3⤊ 0⤋
No control necessary....you are just comparing the different types to see which has the least or most.
2006-12-29 09:01:18 · answer #2 · answered by Anonymous · 0⤊ 0⤋
You really don't need a control for this type of comparison.
2006-12-29 10:23:17 · answer #3 · answered by serf_tide 4 · 0⤊ 0⤋
Try using Nesquick or plain powdered cocoa. I have a can of Wal-Mart's version of Nesquick and it says there is no fat in it.
2006-12-29 12:17:14 · answer #4 · answered by xox_bass_player_xox 6 · 0⤊ 0⤋