Argumentative Essay On Crushed Egg Shells

It is very vital that women replace the bone density that they lose while aging. Women should also try to conserve the density they already have and work to protect their bones. Apples contain a variety of bone-building minerals, polyphenols, and flavonoids. Phloridzin, a flavonoid found only in apples, may protect post-menopausal women from osteoporosis and may even increase bone density. Apples also contain a great amount of Vitamin C, which is needed for the creation of collagen to maintain blood vessels, muscles, cartilage, and bones.

Hypothesis: If I place an egg in vinegar, then the outer layer of the egg is going to become slimy and look like rubber. It will also become larger and bubbles will form on and around the egg.

The primary purpose of the lab was to test and observe the effects of the process of osmosis on decalcified eggs. Before the process, the initial weights of the eggs were taken and noted. Two eggs were then immersed in a deionized water solution. The same was repeated to the other two solutions of 20% and 40% sucrose. The weights of the eggs were measured after 15 minutes to note the change in mass due to osmosis and again after 60 minutes to take the final measurement. Overall, while some human error might arise in the weighing process, care was taken in handling the eggs and during the weighing process. As such, it was found that the eggs behaved as predicted. It was found that the eggs placed in the hypertonic solution lost

The science behind this project is conservation of momentum, conservation of energy, force time trade off, and Newton’s first, second, and third laws. These can be used to ensure the eggs safety before, during, and after the egg is dropped. When dropped there are many forces that act upon the egg, some of these are gravity, speed, velocity, and acceleration. When the project is built it is important that this is taken into account. If the science behind all of it is used properly the egg should not break when it hits the ground.

26-Paturized liquid or dry eggs products shall be substituted for raw shell eggs when ver ---

The purpose to this experiment was to study the effect of osmosis in de-shelled chicken eggs in different percentages of sucrose solutions. Osmosis is the process, in which, water moves across a differentially permeable membrane. The eggs were soaked in vinegar to remove the outside hard shell but still leave the egg in its membrane. By placing the six de-shelled in different sucrose solutions, we tested the rate of osmosis. The eggs were placed in the solutions for an hour and weighed in fifteen minute intervals. Then, each weight was recorded and graphed. The results showed that the egg in the water solution gained the most weigh and the only other egg that gained a little weight was the one in the 10% solution. All the other eggs in the different solutions lost weight, even the unknown solution. According to the results the egg that was in the distilled water solution gained weight because it is the hypertonic solution. All the other eggs lost weight because they were placed in hypotonic solutions with different concentrations of sucrose. The egg that was placed in the higher concentration of sucrose lost the most weight. So, the higher the concentration of sucrose, the more water the egg lost.

An egg has a semi-permeable membrane, thus processes like osmosis could occur. Osmosis is the movement of water molecules from an area of higher water concentration to an area of a lower water concentration. Osmosis is important, especially for living organisms, as they help distribute nutrients in the body. An egg’s mass would change when it is soaked in different substances. The goal of this experiment was to investigate how an egg changes through osmosis. This experiment was done to show how substances affect the mass of an egg. To start off, an egg’s mass was measured by putting the egg in a beaker then placing it on a mass scale. The beaker was then filled with vinegar and left alone for twenty-four hours. After a day, the egg was taken

In my STEM class we all did the egg drop challenge. We had to drop it from the second to top step of the gym bleachers. We had to make sure it didn’t break. We had to make it were you could see all six sides of the egg.

3.I was surprised that the vinegar didn’t cause a change in the egg’s mass. Vinegar was the most acidic liquid tested, so this makes me wonder if eggs have the same pH as vinegar. Since vinegar was used to destroy the shell of the egg, my reasoning was that since the shell is stronger than the inside barrier, then it will destroy that barrier easily as

After the shell is finally gone, the egg will be placed in the salt-water solution. Since only water can move in and out of the egg, the semipermeable membrane allows for an “exploration for the concepts of diffusion and osmosis” (Ryczkowski 2014). If the solution is hypotonic, the egg’s mass (quantitative data) will increase because the water will pass from an area with high concentration (water), to an area with low concentration (egg). It is predicted that the egg will gain mass and look larger (qualitative data) because of

This is the final step of the experiment. The shell-less egg was now placed into a new cup, but very carefully, as the egg was more fragile than when it was soaked in vinegar. The egg in the new cup was then covered with water. The egg sat in the water for a 24 hour time period once again. During this 24 hour time period the eggs appearance and size were once again recorded. After the time period had completed, the egg was removed from the water and was very carefully patted dry. Since the egg was now swollen, extra care was needed when holding the egg. The swollen egg was placed on the scale on last time and its mass was recorded as M3.

In this experiment, 4 different eggs were placed in different substances to see the changes in their masses. All three eggs had similar effects and grew/shrunk at around the same rate. On the first day, the eggs had a shell and after 3 days the shell disappeared. This was due to the acetic acid and water of the vinegar that it was put in. The acetic acid and calcium carbonate of the shell creates a reaction in which calcium acetate and carbonic acids are formed.

When the 4 eggs were weighed it was found that out of the 4 solutions, 2 were hypotonic and 2 were hypertonic. The mass of 2 of the eggs increased and the other 2 decreased after 60 minutes in the various solutions. Out of the 4, the most hypotonic solution was the distilled water; and the most hypertonic solution was the solution with 2.0M glucose. The

4.15. The purpose of this investigation was to use our knowledge on osmosis and diffusion and apply it to a de-shelled egg and see how it reacts being submerged in a sodium chloride solution. The hypothesis was that the egg would expand and increase in both size and weight this is proven correct in the table of

The raising of poultry mainly fulfills the purposes of meat,eggs and feather production, and sometimes for religious ceremonies (Scanes et al., 2004). Poultry are efficient converters of feed to food. Food of poultry origin serves the highest nutritional values, with egg being not only delicious but extremely nutritious and balance of all nutrients (Scanes et al., 2004).