Anika and Bobby
The term water-soluble refers to something being capable of dissolving in water
The procedure advised blotting the egg to remove any extra mass that the liquid may have added to
the egg, resulting in incorrect data being recorded.
The difference between the two liquids is that the syrup has a thicker texture than water, which is a thin liquid. The syrup is sticky
and not as flowing as the water. Syrup does not contain a significant amount/percentage of water. Meanwhile, water is pure H2O
In Data Table 2, I will record the data of the egg that was placed in the syrup. The data will show the change in mass
of the egg over 10 minute intervals of the egg submerged in the syrup.
To be more effective and exact with the data, we had to record the times that the egg was immersed.
The data will be easier to graph and visually view if it is recorded at fixed intervals.
90
12:05
12:16
12:27
12:38
12:15
12:26
12:37
12:48
90
0%
0%
90
0%
91
92
92
1.11% increase
1.1% increase
0%
12:06
12:16
92
0%
12:17
12:27
87
-5.43%
12:27
12:37
79
-9.20%
79
0%
12:39
12:49
The water was clear
Syrup was smooth and thick
Water was a bit cloudy
Syrup was thinner and had water bubbles
and streaks in it from the water from the
egg
Yes, the egg that grew in mass was the one that was immersed in water.
Yes, the egg that had been submerged in the syrup lost mass over time.
The water's appearance changed in the end, becoming more cloudy than when the experiment began. The
syrup changed in the perspective that it was thick and smooth at first, but it became thinner when water was
added and bubbles and streaks emerged.
The reason for the mass's loss or gain is because the eggs were gaining or losing mass due to osmosis. The
water travel out of the egg and into the syrup due to osmosis. This is the opposite of the egg in water
because the water has a higher concentration than the water in the egg, therefore the egg collects it.
The water, which was initially clear, became a little cloudy at the end of the experiment. The egg had been sitting there for a while, which could
have caused the water to become opaque. The syrup, which was thick and smooth with few bubbles, developed water streaks and more
noticeable bubbles. The syrup became substantially thinner and easier to stir as well. This was due to the water that was released from the egg
into the syrup. This is why the water was visible on the syrup as it was released from the egg, thinning it out and causing water bubbles to form.
Water will try to become isotonic by moving toward the hypertonic side of a membrane and away from the
hypotonic side. This means that it will drift toward areas with low water concentrations. This will affect the
egg's mass because it indicates whether the egg will increase or lose mass based on the liquid it is in. The egg
will take in the water if it's submerged in the water and will release the water if its in the syrup.
If the shell was on the egg, I would not expect the same outcomes. Soaking an egg in vinegar causes the eggshell to absorb
the acid and break down, or dissolve. This is required in order to disintegrate the eggshell and leave only the membrane
remaining. Osmosis causes the water to enter through the egg's semi-permeable membrane and into the egg.
If the syrup's color darkens, I can conclude that it contains a higher concentration of water. It loses water
and goes to the egg since it has a larger concentration of water. This is due to the fact that higher
concentrations goes to lower concentrations.
This approach may prevent bacterial development because most bacteria cannot thrive in certain salt
concentrations. Some bacteria are killed by salt by sucking the water out of them. Water moves out of a
microorganism through osmosis to balance salt concentrations on each side of its cell membrane.