Osmosis on De-shelled Egg

The purpose of this experiment is to show the effects of osmosis on the De-shelled egg. I hypothesize that the egg will increase in size in the vinegar and shrink in the syrup, staying relatively the same size in the water. Methods: Fresh boiled and shelled eggs is used in this experiment. The eggs were soaked in vinegar for up to 48 hours and no less than 24. At the end of this period the eggs are dried off and mass is recorded.

The eggs are then placed in distilled water. They are removed and the mass recorded.

Lastly the eggs are put into corn syrup and again removed and the mass recorded. Results: The egg in the vinegar got bigger, as the fluid moved into the egg, and the fluid level went down. This is an example of a hypersonic solution. In the distilled water the egg got slightly larger, but not as much as in the vinegar, as only a small amount of water moved into the egg; a more isotonic environment.

After being in the syrup, the egg became smaller as the water moved out of the egg and into the syrup molecules. This is a hypotonic environment.

Egg Lab Report

Interpretation: The egg swelled in the vinegar because of diffusion. The vinegar moved into the egg which caused the egg to swell, as the egg was in a hypersonic solution. The egg that was placed into the distilled water swelled only slightly as the concentration of solvent in the egg was lower than that of the water.

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This is more consistent with an isotonic solution which is more even in the solvent distribution. The egg in the syrup shrunk, as the water moved out of the egg and into the syrup where the solvent was much lower than in that of the egg.

This supported my hypothesis that the egg would swell in the vinegar, or the hypersonic solution; that the egg wouldn’t change much in the isotonic solution or the distilled water, and that the egg would shrink in the hypotonic solution or the syrup. Osmosis caused the water to be able to move across the membrane of the egg depending on the concentration of solvent on the inside of the egg and the outside. In the case of the syrup, a selectively permeable membrane was demonstrated as the water could move through it, but the syrup could not.

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Osmosis on De-shelled Egg. (2019, Dec 05). Retrieved from https://paperap.com/paper-on-egg-lab-report-2/

Osmosis on De-shelled Egg
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