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Introduction and Background of the study
Eggshell, as for what we know, is the outer covering of an egg. According
to Sonenklar, the US food industry generate 150,000 tons of eggshell wastes per
year. The percentage on how the eggshells are disposed are 26.6% as fertilizer,
21.1% used for animal feeds, 26.3% being thrown in municipal dumps, and
26.0% used for other purposes. The eggshell is mostly made up of calcium
carbonate. It is the ingredient which makes the egg shells strong and hard. A
good quality eggshell will consist of an average of 2.2 grams of calcium. Also, the
membrane of it is a valuable source of protein. When separated, both products
have an array of uses.
Calcium carbonate is insoluble
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Sonenklar C (1999) Egg Waste research. Penn State.
2. Segatto SILVA M. Physicochemical study of CaCO3 from egg shells
[Internet]. 2006 [cited 14 November 2006]. Available from:
http://www.scielo.br/pdf/cta/v27n3/a35v27n3.pdf
3. Choudhary R, Koppala S, Swamiappan S. Bioactivity studies of calcium
magnesium silicate prepared from eggshell waste by sol–gel combustion
synthesis.
4. Calcium Carbonate Content of Eggshells [Internet]. Inquiry-Based
Experiments in Chemistry;. 2000. Available from:
http://marric.us/files/HS_Chem_Egg_labpdf.pdf
5. Eggshell powder, a comparable or better source of calcium than purified
calcium carbonate [Internet]. 1999 [cited 19 December 2017]. Available from:
http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-
0010(199909)79:12%3C1596::AID-JSFA406%3E3.0.CO;2-A/abstract
6. Hunton P. Research on eggshell structure and quality: an historical overview.
7. The Ability of Hens to Maintain Calcium Deposition in the Egg Shell and Egg
Yolk as the Hen Ages [Internet]. 1975 . Available from:
https://www.researchgate.net/publication/272650650_The_Ability_of_Hens_t
o_Maintain_Calcium_Deposition_in_the_Egg_Shell_and_Egg_Yolk_as_the_
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Only those individuals/organizations authorized to see
the study will be able to access these.
Ang impormasyong aming nakalap ay para lamang sa inyong
pagkakakilanlan. Ang resulta ng aming pagaaral ay ihahayag at maaaring ipakita
sa publiko ngunit ang mga personal na impormasyong nakalap ay hindi ipapakita
at hindi ihahayag. Ang mga indibidwal/organisasyon na may kinalaman at may
pahintulot ang siyang maaaring makakita ng mga impormasyong ito.
Storage and Future Use of Data
(Pagtago at paggamit ng nakalapnaimprmasyon)
As we have mentioned, anything obtained in this study will be stored.
Sensitive information, such as your personal information, will be stored securely.
Data stored for future reference, the ones that will be viewed by other
researchers later on, will not contain information about you.
Tulad nga ng mganasabi, lahat ng mga nakalap na impormasyon ay
itatago. Ang mga sensitibong impormasyon ay itatago nang may seguridad. Ang
mga impormasyon at datos na gagamiting sanggunian o basehan ng mga
susunod na mananaliksik ay hindi maaaring magkaroon ng mga personal na
impormasyon patungkol sa inyo.
Voluntary Nature of the Study
(Boluntaryong pakikilahok sa
In the lab of “The Falling Eggs and Automotive Lab”, we had to design a protective device able to hold the egg and allowing it survive from the impact of hitting the ground from the top of the staircase. We did this lab to investigate newton’s Laws and prove how they work. In the lab, we have to observe the forces that act on the egg and evaluate the way they work. We do this lab with an egg to relate to a real life collision with a car. The egg is essentially the person and the device that the egg is in is the Airbag. We use our knowledge about airbags and apply that to this lab in order to make the egg survive and not crack.
For this project, I made a capsule for an egg that is to be dropped from about twenty feet. This capsule that I made was not what I was thinking at first but when I started to build it, I saw that this capsule would hold better than the one that I was thinking which was a triangular capsule with the egg in the middle but I saw later one that the egg would break if it hit one of the flat sides. The capsule is a cube that is made out of the tongue depressors and I used most of the yarn for the big cage and I used the Elmer’s glue to glue the tongue depressors together. I used pieces of the paper clips to hold the popsicle sticks together with the tongue depressors and some
The goal of this experiment was to find out how an shell-less egg’s mass and volume changed when it was placed first in corn syrup (hypertonic) and then in water (hypotonic) and why. The hypothesis was that when the egg was placed in corn syrup, it would lose mass and shrink, but when it was placed back in water, it would gain mass and swell up. The independent variable was the different tonicity of solutions that the egg was placed in; the dependent variable was the mass and volume of the egg. A pickled egg without shell was rinsed, weighed, and its dimension was measured. Then, it was placed in a cup and soaked in corn syrup.
After gently blotting, weigh all three eggs separately inside their own individual weigh boats to the nearest 0.1g and record the weights in Table 1 at time 0. Place eggs 1, 2, 3 into separate culture dishes containing solutions of distilled water (0% sucrose), 14% sucrose, and 40% sucrose respectively. The sucrose must cover the entire egg inside the culture dish before proceeding to the next step. Place a napkin down on the lab counter, at 15-minute intervals, remove the eggs from the dishes with large spoon; place on napkin and wipe off all excess water each weigh boat must be clean as well before weighing; and again, weigh each egg separately. Record the weight in Table 1: Weight of Eggs vs. Time (minutes). Replace the egg in the dish for the next interval. After the experiment is complete, return the eggs to their container and each solution to its labeled container. Clean the dishes and weigh boats and return all materials to the setup
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.
It is time to take measurements and collect data. Take a ruler and measure the height of both eggs. The take a bit of yarn (enough to wrap around the eggs) and wrap the yarn around both eggs separately to get their individual circumferences. Then place both eggs on the grams scale individually to get their weights. Observe their color and shape to get some qualitative data. Rinse the beakers and fill both with 125 ml of water each. Place one egg in a beaker and place the other egg in the other beaker. Record the density by subtracting the current reading of water in the cup by the original amount of water in the beaker. To begin the experiment, remove the egg shells from the eggs. Take one beaker and fill it with 100 ml of vinegar. Take
We had to do an egg drop so when it is dropped from 20 ft it wouldn’t crack.. But I really didn’t have any background knowledge on egg drops because I never did one. But I did know that by putting a plate on the bottom it would make it float down and not fall. So when it was dropped from 20ft it wouldn’t crack.
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
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.
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.
The eggs will increase and decrease in mass when placed solutions with different amount of solutes. This
26-Paturized liquid or dry eggs products shall be substituted for raw shell eggs when ver ---
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
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
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