Egg Diffusion Lab

For this lab called egg diffusion lab, we had to put 2 eggs in vinegar for 48 hours or more to break down the egg's membrane. After this was done we had to measure the eggs mass and circumference. Then we put one egg in deionized water, and the other in sugar water (corn syrup). After they had been in the liquids for 48 hours we washed the eggs off and measured the mass and circumference again to see what the difference was from the original egg to the egg that had been in sugar water and water.. And we could see how the egg's membrane that was in the sugar water had shriveled up, and water had been diffused from the egg.

When the concentration of sugar water was increased the mass and circumference decreased. This happened because the water diffused from the egg and went from a high concentration to a low concentration, because there was more hypertonic in the egg than in the fluid. And there was more solute in the sugar and more solvent in the water. The difference of circumference was -21.3% and for mass it was -52.4%.

    A cell's internal environments changes at the same time as the external environment because if water is diffused into the sugar both external and internal, losses and gains solvent and solute, so the concentration changes for both. This happens because if one thing changes both have to change.

This demonstrates the biological principle of Diffusion and also Passive diffusion. And we have learned about these in our vodcasts, CFU and in the class.

Fresh vegetables are sprinkled with water at markets, because the water gets diffused into the plant, and keeps it from losing water and getting wrinkly. Salting to the plants along the road makes them lose water and gain salt, so the cell shrivels up, and to die.

After doing this experiment I would want to test what different liquids like salt water, or soda would do to the egg and not just sugar water. I would want to test this because it would be interesting to know which substances changes the eggs cells internal environment, but also how the liquid would be changed.

Class Data: control (DI Water)                                                            Percent change

Group #	1	2	3	4	5	6	7	AVG
% Change in mass		-38.4%	4.5%	N/A	.76%	6.4%	.58%	3.06%
% Change in Circumference		-20.7%	0%	N/A	.2%	0%	0%	0.5%

                            Group 2, had a little sugar mixed in with the water, so it isn't accurate

Class Data: Sugar Water                                                       Percent Change

Group #	1	2	3	4	5	6	7	AVG
% Change In Mass		-42.7%	-48.5%	-46.5%	-56.5%	-62.4%	-46.5%	-52.04%
% Change In Circumference		-30.3%	-23.3%	-25%	-1.5%	-11.1%	-15.38 %	-21.3%