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?
この２つのことを組み合わせて仮説を立てました もしかすると マリネすることで発癌性が弱まるのでは？ それはpHの違いのためだろうか？