Observations

1. The Cooking Onion
My mom chopped the onion and we put it in the blender with warm water and salt. After it was blended, I put it into a small bowl and added the soap. I mixed it for five minutes. Then I got a coffee filter and put it into the strainer on top of the custard cup. I put the cooking onion mixture into the coffee filter. A few minutes later there was some liquid in the custard cup. The coffee filter and strainer were removed and I added the meat tenderizer to the liquid that was left in the custard cup. I stirred the mixture for 5 minutes and then added the rubbing alcohol. I could see the DNA strands I the custard cup.
2. The Spanish Onion
We did the same experiment with the spanish onion. When the liquid was being strained into the custard cup, it took longer than for both the other types of onions.
3. The Yellow Onion
We did the same experiment with the yellow onion. When the liquid was being strained into the custard cup, it went much faster and there was much more liquid in the custard cup.

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