Typical Chocolate Chip Soup

We had to first gather 3 eggs and 3 cups. Put one egg in each cup then we had to get the 3 solutions that were being used for the experiment, which was mouthwash, syrup, and salt water. We labeled the cups for which solution went which what egg and then we had to measure each egg before putting it in the substance for 24 hours. To measure we got a string and wrapped it around each egg to get its circumference then we took that measurement(the circumference of the string) and converted the string to a ruler to find out the circumference.

By the end of the experiment, it was predicted that the egg would be swollen when left in water and shriveled when left in corn syrup. Based on the data given from the table above, the prediction is, more or less, right. The egg did, in fact, shrivel up and the weight of the egg did go down as well. Compared to the beginning of the experiment where the egg had an initial mass of 81.50 grams, but by the end of the water aspect of the research the egg ended up weighing 93.74 grams, therefore, there was an increase of 12.24 grams. Using the data table the weight from the start the syrup aspect of the experiment was 93.74 grams, after being left in syrup the egg weighed a total of 57.32 grams, thus, the egg decreased in weight by 36.42 grams.

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.

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.

Wide range of flavours- Ben & Jerry’s has a wide assortment of flavours to cater to the various preferences and please the taste buds of its consumer.

To use the properties of diffusion and osmosis to see the effects of either corn syrup or water on a shell-less raw egg over a three day period. While looking to see the effects of these liquids on the raw egg, one can also apply the properties of hypotonic, hypertonic, and isotonic solutions.

I changed 1 large to two eggs to make it thicker and changed the jelly two straw berry the changes I mad the the crumble bars taste way much better for me and putting ingredents in order make it a lot easier for the maker so they can list everything they need and think of ways to change items if they

Each type of food has a different type of flavor and texture. Oreos have two opposite flavors which clash to make it crunchy and

The first, and possibly most important step to delicious cookies, is selecting the right ingredients. It is extremely important to select quality chocolate morsels to ensure the adequate amount of melting takes place. The Hershey’s brand of morsel is made to become warm but retain its shape during the baking process which makes it the ideal selection for cookies. It is also important to select all-purpose flour. Be careful not to choose self-rising flour by accident as this would cause the cookies to bake

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 two most common flavors of sweets are undoubtedly chocolate and vanilla. For years, people have been debating between the two attempting to conclude the ultimate flavor. Polls in which the participants choose their favorite flavor are also ways the world has decided which flavor was preferred more. Results show that vanilla had been the most desired, with chocolate following not too far behind. These two flavors have been grown and processed for the masses for centuries. However, out of the two flavors, vanilla has a more complicated natural growing and production process.

1. Thin slices of cooked egg white with same size (about 0.5 cm²) are placed in four test tubes.

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.

Since the age of fifteen, I have been dating my boyfriend, Damon, whose family has accepted me as their own. Last year, Damon’s step-brother Elijah had a wonderful little girl named Korra. She is now 11 months old and beginning to exhibit signs of development that we have been exploring in our class work. Since I am close with Damon’s family, I have been able to see at least once a week and watch her develop and learn new things, allowing me to compare her to one of our recent chapters, which was development.

When Jane Austen placed her novels in the leisured English middle class, it was in a society she knew best: a world in which ladies did charity, paid morning calls on each other whilst men were sportsmen, hunting, socializing, and developing their wealth. Her scale has already been reflected in discussion of her use of places which serve as settings, with an ideal of three or four families in a country village. Characteristic of this select social world are lavish rendezvouses, whose attendees, through their interactions, reveal the Georgian ideals on status, wealth, and gender. Even more is said about the Georgian society that Austen lived in through the speech, and more specifically, the manners, of this class. Such decorum provided a way