The saltwater marinade and the brown sugar marinade also worked very well, decreasing the carcinogens by about 60 percent.

So this is great for pickled vegetables, which is what we're canning here.

Today I had some kipper for breakfast.

So the best way to marinate chicken, based on this, is to, not under cook, but definitely don't over cook and char the chicken, and marinate in either lemon juice, brown sugar or saltwater.

And then my pickled jellyfish at the Hong Kong Supermarket on Route 18 in East Brunswick.

Now I'm not saying that if you eat grilled chicken that's not marinated, you're definitely going to catch cancer and die.

I remember having to use vodka my own vodka to pickle it because we don't carry formaldehyde.

The first stage was completed at home, which consisted of marinating the chicken, grilling the chicken, amassing it and preparing it to be transported to the lab.

So when I went through the data, I had very surprising results, because I found that four out of the five marinating ingredients actually inhibited the carcinogen formation.

When compared with the unmarinated chicken, which is what I used as my control, I found that lemon juice worked by far the best, which decreased the carcinogens by about 98 percent.

When women work in the field of fishery, they are usually employed in processing fishery products (processing frozen produce, cannery, preparation of smoked and salted food) and in trade.

So I combined these two ideas and I formulated a hypothesis, saying that, could possibly the carcinogens be decreased due to a marinade and could it be due to the differences in PH?

There are many remedies for this kind of waste from the curing of roots and tubers to minimize damage, to more expensive refrigeration. So why aren t these technologies widely used in richer countries adopted in the developing world?