Our stomachs produce gastric acid, which contains hydrochloric acid (around 0.5%, or 5000 parts per million). Ever wonder what a Cheeseburger looks like after it’s dunked in the acid?
After three and a half hours of dipping a cheeseburger in hydrochloric acid, the burger turns into a jiggly, black mess. Much of the burger has dissolved, although not all of it. The fats of the burger don’t dissolve well. Your digestive system contains bile which does a better job breaking down the fats.