Egg Osmosis Lab Report

I then compared the three volume measurements and provided observation. The ext experiment was to determine the effects of salt concentration on bacterial growth. The tubes of broth were labeled as directed and antiseptically inoculated with the appropriate organism, and incubated for 24-rash. After incubation I observed the tubes for the presence or absence of growth. Methods 1. Start with a graduated beaker, or some other container marked at known volume levels. Fill the beaker or measuring cup to 200 ml with water.

. Set that measuring device aside for later. 3. Then get a cup and place the raw egg in the cup and fill it with vinegar until the egg is covered.

Let sit in vinegar for 24 hrs. . After soaking for 24 hrs remove the egg and rinse with water to remove any remainder of the egg shell. 5. Place egg in the designated cup with water and measure volume. 6. Record the starting volume of the egg (final volume)-(starting volume)=egg volume. 7. Then place the egg in another cup and fill it with corn syrup until egg is covered.

Let sit for 24 hrs. 8. After soaking for 24 hrs remove the egg and rinse with water. 9. Place egg in the designated cup with water in it and measure volume and record volume. 10. Then place the egg in another cup and fill with water until egg is covered. Let it for 24 hrs. 11. After soaking remove the egg and place in the designated cup with water and measure and record volume 12. Compare the three volume measurements. Results The vinegar resolved the shell of the egg and some of the vinegar when into the egg by osmosis.

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The egg was bigger and really slimy and had no shell. Egg volume results: (IF) 200 – (SF) 185 = 15 The egg has shrunk in the corn syrup, it looked like it was deflated and you could see the yolk. Egg volume results: (IF) 237-(SF) 200= 37 The egg got much bigger when placed into the water, the membrane went from very loose to really tight. It looked like it was back to the size it was before it was placed in the corn syrup. Egg volume results: (IF) 112-(SF) 200= 88 Interpretation The vinegar was a hypotonic solution and the egg was hypersonic solution.

Solute And Solvent Of Corn Syrup

The vinegar went from an area with lesser concentration to an area with greater concentration. The membrane of the egg in the vinegar is impermeable leaving the membrane very tight and didn’t let mulch liquid through. When placed in the corn syrup instead of the egg being a hypersonic solution the corn syrup was and the egg was hypotonic. So the egg when through osmosis once again but he liquid went outside the membrane because there was lesser concentration outside and higher inside.

The membrane was permeable and the corn syrup being the solvent increased because the solute of the egg diffused. When placed in the water, the water being hypotonic diffused into the egg, and the egg hypersonic got bigger. The membrane was very permeable to the water and osmosis occurred. There was greater concentration in the water and lower in the egg and that why osmosis occurred. The water was the solvent and the egg was the solute. In conclusion the eggs membrane has a different reaction to every liquid that it is in.

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Egg Osmosis Lab Report. (2019, Dec 05). Retrieved from

Egg Osmosis Lab Report
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