Egg Osmosis

In the rubber egg lab also known as the osmosis lab, I first measured the circumference of the egg which was 6 inches. The egg had no cracks and was hard. I placed the egg in the vinegar and within seconds the egg started to bubble. These bubbles were carbon dioxide. After 72 hours the shell of the egg had started to dissolve or flake. This would be considered passive transport as the vinegar diffused across the egg shell without any force. Seventy-two hours into the experiment the membrane was exposed, and had a circumference of 8 inches. Before the egg had a shell and you couldn’t see through it but once the vinegar acted as an acetic acid it broke down the shell and left a yellow membrane that felt like rubber this is an example of diffusion. I then placed the egg in another container and put corn syrup over the egg for 24 hours. The egg had shriveled and shrunk, the water had left the egg and went into the syrup and that is what caused the egg to shrink. The corn syrup is essentially pure sugar with very little water so the osmotic pressure is very low. I then placed the shriveled egg in water and waited for another 24 hours. After observation the egg had no

The purpose of this lab is to determine what is the concentration of the unknown solution along with what concentration would be more isotonic to the chicken egg?

Hypothesis: If the egg is placed into water, then it will increase in size since water is a hypotonic liquid because it contains more water than 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 osmolarity of a solution is the concentration measured of a solute. To determine the concentration of a solution, one must first understand what osmosis is and how it works. Osmosis is the spontaneous passage or diffusion of water or other solvents through a semipermeable membrane according to the Britannica Encyclopedia. The semipermeable membrane is one that blocks the passages of dissolved substances such as solutes. This process, in more recent times, provides a more accurate study of how water can diffuse across a cell membrane when water molecules have a high concentration to an area in which they have a low concentration. It was originally studied in 1877 by plant physiologist, Wilhelm, Pfeffer. (Britannica Encyclopedia 2015).

Rinse off the egg and cup again and descrive the new changes in your obsevations

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.

When the final mass was measured the excess water in the potato cube might have not been completely removed, thus it adds to the final mass of the potato cubes. This acts as a major error because it gives an inaccurate representation of the actual percentage change in mass of the potato cubes, also while measuring the mass of each cube of potato; the value fluctuated and was not consistent.

Table 1, shows the average change in mass and average rate of osmosis of the egg after it had been soaking for ten minutes in the distilled water, 1%, 2%, 5% and 10% Sodium Chloride solutions. The table also shows the SEM for each of the averages. All of the averages show that as the salt concentration increases from 0% to 2%, the rate of change in mass decreases. From the 5% salt concentration to 10%, the rate of change in mass begins to increase. This indicates that somewhere between 2% and 5%, an isotonic environment was reached. This is all shown in the results, as the average rate of osmosis in the egg after being submerged in the distilled water is 0.105 g/min, the average rate of osmosis after being submerged in the 1% solution is

More specifically for the experiment we will need four deshelled eggs, four beakers and distilled water with a certain percentage of sucrose, a timer, and a scale to weigh the eggs. Using the process of osmosis, we will determine the weight of the eggs after being soaked in the solution. The four beakers each had distilled water in them with sucrose but all contained different amounts. One beaker contained 0% sucrose. The other beakers contained 10%, 40%, and an “unknown” amount of sucrose. Before placing the eggs into the solution, we are to weigh each egg separately to the nearest 0.1g and record this in table. Once that step has been completed, we then place one egg in each of the beakers separately that was marked with the amounts of sucrose. At fifteen-minute intervals, remove the deshelled egg from the water inside the beaker and wipe off all the excess water. After that process has been completed, we will weigh each egg separately to see if they have gained or lost their mass/weight. Once each egg has been weighed accurately, the recorded data is placed in the table provided. This step goes on for an hour. The deshelled eggs in this experiment will increase in mass in the different types of distilled water. This lab session provided the class with the evidence that diffusion and osmosis occurs within the different types of solutions.

The lid was then placed on the jar and an observation was made and recorded. Observations of the egg were then made after 12 hours and 24 hours had passed and the observations were recorded. After 24 hours had passed, the egg was removed from the syrup and rinsed with tap water and observations were made and recorded.

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

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 conclusion, the data that was collected helped tell us that the solutions greatly affected the cell of the egg because it caused the egg’s mass to increase than decrease. Also saw how the solutions played a role in the phospholipid bilayer and saw how it altered the shape of the egg. However, it does not support my hypothesis on the affect the egg would undergo onced placed in sugar and water but sugar was not used in this experiment, but water was used and it didn’t affect the shape of the egg, all it did was cause the egg to be in a isotonic state. According to Khan Academy (2017), states that a cell is isotonic “When the extracellular fluid has the same osmolarity as the cell, there will be no net movement in or out of the cell”. Which

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