Egg lab

The purpose of this lab was to depicted the many properties of diffusion such as isotonic, hypotonic, and hypersonic, so that students could have a clear visual example to go by for future references. We also did this to learn about selective permeability and osmosis. Our original hypothesis stated that the vinegar would react with the calcium in the shell to create CA bubbles. Note I said the original hypothesis as this experiment took coarse over a four day period, in which a new arable was added each day therefore changing our hypothesis.We took our 600 ml beaker with the egg in it and allowed the egg to soak overnight in vinegar to dissolve the shell. On day two the vinegar was removed, the egg observed, and data was recorded.

Following these actions, the egg was then soaked over night in syrup. It was mine and my partner’s mistake that we did not make a new hypothesis until we had already seen what had taken place the next day. On day three we were instructed to smell the syrup drenched egg.Unfortunately results were inconclusive due to a minor cold blocking my sinus’ and ability to smell. Next the egg was rinsed multiple times, then an observation of its appearance was taken. The egg was then placed back into water and allowed to soak overnight.

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On the fourth and final day the egg was dried thoroughly and a straight pin was poke into the shell. Results were recorded and then the lab was over we cleaned up our area and observed our data as a whole.