Osmosis Is The Outer Layer Of A Solvent

1395 WordsMay 29, 20156 Pages
Osmosis is process of the diffusion or movement of a solvent (usually water molecules) through a semipermeable cell membrane from an area of low solute concentration to an area of high solute concentration [Biology-online, 2008]. The cell membrane is the outer layer of a cell [Helms, n.d.] All cells are enclosed by a membrane that selectively enables and permits in what the cell requires but averts and avoids unwanted molecules from invading. Due to the membrane encompassing copious tiny holes, the membrane allows and permits anything minor through but prevents outsized molecules from moving into the cell. Osmosis can be tested and visually observed with the use of eggs, being adjacent representations of a cell for the reason that it has…show more content…
It was apparent through the data that was recorded that there was a substantial approximate 27 gram increase in egg mass from 56.5 grams to 83.5 grams when the eggs were submerged in vinegar. This is because the water contained in the vinegar can pass into the egg through the membrane, shifting from the higher water concentration in vinegar to the lower water concentration in the egg. In saying this, it was again ostensible through the egg masses that were recorded after the eggs were immerged in distilled water that the egg had expanded even more significantly in size by approximately 12 grams from 80.13 to 92.2, as exhibited in Appendix 8, image 4. This is due to the water being hypotonic, with a considerably higher water concentration gradient across the membrane - as can be comprehended by scrutinizing the image found in Appendix 7. A hypotonic solution is interpreted as a solution whose solute concentration is lower than that inside a cell [Helms, n.d.]. Contrariwise, by putting an egg with no shell in syrup, the egg membrane splits and divides into two solutions with different concentrations of water: “the egg white is about 90% water; syrup is about 25% water” [Oregon, n.d.]. There was a substantial diminution by approximately 38.8 grams in egg mass from 83.5 grams to 44.7 grams when the eggs were immerged in syrup causing the egg shrivel as demonstrated in Appendix 8, image 3; when an egg is immerged in syrup of any type after firstly being immerged in vinegar,
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