Egg Osmosis Lab-
By: Yasmin, Heidi and Lauren
Purpose:
The purpose of this experiment is to investigate the theory of osmosis and diffussion by using eggs submerged in different substances.
Hypothesis:
If an egg is submerged in any type of liquid (lemonade, hot chocolate, water, and water with food colouring) then the egg will swell as a result of the diffusion of water moving into the egg.
Materials:
4 eggs
white vinegar
4 250ml beaker
150ml water
150ml coloured water
150ml hot chocolate
150ml lemonade
digital scale
string ruler
Procedure:
1.Place 4 eggs into separate
beakers.
2.Cover each egg with vinegar.
3.Refrigerate for 24hrs.
4.After 24hrs have elapsed, carefully remove the egg from the beaker.
5.Observe the egg's appearance.
6.Record it in Data Table 1.
7. Measure the mass of the egg and record it in Data Table 2.
8.Pour 150ml of plain water, coloured water, lemonade, or hot chocolate into its own beaker.
9.Label each beaker, and record the volume for each substance in Data Table 3.
10. Place egg 1 into the beaker with plain water, egg 2 into beaker with coloured water, egg 3 into beaker with lemonade, and egg 4 into beaker with hot chocolate.
11.Refrigerate for 24hrs.
12. After 24hrs, remove the eggs from beakers.
13. Observe the appearance of each egg and record it in Data Table 1.
14. Measure the mass of each egg and record it in Data Table 2.
15. Measure the volume of liquid left over in the beaker and record in Data Table 3.
16. Use a toothpick to carefully pop the egg membrane and record their observations in Data Table 1.
Discussion:
In my hypothesis, I predicted that
if an egg is submerged in any type of liquid, then the egg will swell as a
result of the diffusion of water moving into the egg. In my experiment, the
eggs swelled as predicted in my hypothesis. Although in appearance they seemed
smaller and that they had shrunk, they had actually increased in mass. Osmosis is when water moves from a place
with high concentration to a place with low concentration. Diffusion is when
particles move from a place with high concentration to a place with low
concentration. In this experiment I placed 4 eggs into 4 different types of
liquid. There was lemonade, hot chocolate, plain water, and water with food
colouring. In light of the experiment, I believe all variables were accounted
for, and as a result nothing could have been done differently. The dependent
variable was the different types of solution (lemonade, hot chocolate, plain
water, water with food colouring). The dependent variable was the mass and
volume of the eggs. Lastly, the controlled variables were the amount of the
different types of solutions, the size of the eggs, the amount of vinegar, the
temperature, and the types of beakers. The eggs were hard and small before they
were submerged in the solutions, but after spending 24 hours in either of the
liquid solutions, the egg in the plane water was cracked, soft and appeared
smaller than before. The others were also cracked however the egg in the food
colouring water was hard and smaller and the eggs in the lemonade and hot
chocolate were hard, not cracked and also appeared smaller than before. The
appearance of the inside of the eggs after being submerged in the substances had
different results. The egg in the plain water had a soft egg white that turned
more fluid and watery. The egg white in the food colouring water turned green.
The inside of the egg in the lemonade looked normal. Lastly, the inside of the
egg in the hot chocolate became softer and more watery. Overall, the experiment
was successful, and as a result nothing could have been done differently. I
didn't identify any problems nor errors in this experiment. If I could repeat
this project, I would use lemon or a different type of fruit to submerge in the
substances.
Conclusion:
In conclusion, my hypothesis was proven correct. In the
experiment, after the egg was submerged in the substances, it swelled. The
inside of the egg had a high concentration of water before it was placed in the
beaker full of different substances. When the egg was placed in the beaker,
osmosis occurred. My data showed that osmosis did occur because the mass of the
eggs increased after being submerged in the substances. The egg in the plain
water increased by 13.7grams, while the egg in the coloured water increased by
5.3grams. The egg in the lemonade increased by 2.8grams, while the egg in the
hot chocolate increased by 1.1grams. The independent variable was the
substances. The dependent variables was the mass of the eggs and volume of the
substances. The controlled variables were the amount of the substances, the size
of the eggs, the amount of vinegars, the temperature of the room, and the type
of beakers that were used.
The purpose of this experiment is to investigate the theory of osmosis and diffussion by using eggs submerged in different substances.
Hypothesis:
If an egg is submerged in any type of liquid (lemonade, hot chocolate, water, and water with food colouring) then the egg will swell as a result of the diffusion of water moving into the egg.
Materials:
4 eggs
white vinegar
4 250ml beaker
150ml water
150ml coloured water
150ml hot chocolate
150ml lemonade
digital scale
string ruler
Procedure:
1.Place 4 eggs into separate
beakers.
2.Cover each egg with vinegar.
3.Refrigerate for 24hrs.
4.After 24hrs have elapsed, carefully remove the egg from the beaker.
5.Observe the egg's appearance.
6.Record it in Data Table 1.
7. Measure the mass of the egg and record it in Data Table 2.
8.Pour 150ml of plain water, coloured water, lemonade, or hot chocolate into its own beaker.
9.Label each beaker, and record the volume for each substance in Data Table 3.
10. Place egg 1 into the beaker with plain water, egg 2 into beaker with coloured water, egg 3 into beaker with lemonade, and egg 4 into beaker with hot chocolate.
11.Refrigerate for 24hrs.
12. After 24hrs, remove the eggs from beakers.
13. Observe the appearance of each egg and record it in Data Table 1.
14. Measure the mass of each egg and record it in Data Table 2.
15. Measure the volume of liquid left over in the beaker and record in Data Table 3.
16. Use a toothpick to carefully pop the egg membrane and record their observations in Data Table 1.
Discussion:
In my hypothesis, I predicted that
if an egg is submerged in any type of liquid, then the egg will swell as a
result of the diffusion of water moving into the egg. In my experiment, the
eggs swelled as predicted in my hypothesis. Although in appearance they seemed
smaller and that they had shrunk, they had actually increased in mass. Osmosis is when water moves from a place
with high concentration to a place with low concentration. Diffusion is when
particles move from a place with high concentration to a place with low
concentration. In this experiment I placed 4 eggs into 4 different types of
liquid. There was lemonade, hot chocolate, plain water, and water with food
colouring. In light of the experiment, I believe all variables were accounted
for, and as a result nothing could have been done differently. The dependent
variable was the different types of solution (lemonade, hot chocolate, plain
water, water with food colouring). The dependent variable was the mass and
volume of the eggs. Lastly, the controlled variables were the amount of the
different types of solutions, the size of the eggs, the amount of vinegar, the
temperature, and the types of beakers. The eggs were hard and small before they
were submerged in the solutions, but after spending 24 hours in either of the
liquid solutions, the egg in the plane water was cracked, soft and appeared
smaller than before. The others were also cracked however the egg in the food
colouring water was hard and smaller and the eggs in the lemonade and hot
chocolate were hard, not cracked and also appeared smaller than before. The
appearance of the inside of the eggs after being submerged in the substances had
different results. The egg in the plain water had a soft egg white that turned
more fluid and watery. The egg white in the food colouring water turned green.
The inside of the egg in the lemonade looked normal. Lastly, the inside of the
egg in the hot chocolate became softer and more watery. Overall, the experiment
was successful, and as a result nothing could have been done differently. I
didn't identify any problems nor errors in this experiment. If I could repeat
this project, I would use lemon or a different type of fruit to submerge in the
substances.
Conclusion:
In conclusion, my hypothesis was proven correct. In the
experiment, after the egg was submerged in the substances, it swelled. The
inside of the egg had a high concentration of water before it was placed in the
beaker full of different substances. When the egg was placed in the beaker,
osmosis occurred. My data showed that osmosis did occur because the mass of the
eggs increased after being submerged in the substances. The egg in the plain
water increased by 13.7grams, while the egg in the coloured water increased by
5.3grams. The egg in the lemonade increased by 2.8grams, while the egg in the
hot chocolate increased by 1.1grams. The independent variable was the
substances. The dependent variables was the mass of the eggs and volume of the
substances. The controlled variables were the amount of the substances, the size
of the eggs, the amount of vinegars, the temperature of the room, and the type
of beakers that were used.