Egg Diffusion Lab

In this lab, we had one group test an egg in deionized water and the other group tested an egg in sugar water(corn syrup) after we dissolved the egg shells. Then we observed the eggs the next class to see whether the eggs circumference or mass changed. From our results, we found out that the egg in corn syrup was in an hypertonic solution which is when the solute concentration is greater than the inside of the cell and the cell loses water so the cell shrinks and the corn syrup could've had a higher solute concentration than water.

When we looked at the class data, the mass and the circumference decreased when the sugar concentration increased. There was probably more solute concentration outside the cell which made the egg shrink. The egg that my group tested decreased by over forty grams in mass and four centimeters in circumference, which shows that the egg lost a lot of its water from its cells.

The cell's internal environmental changes when molecules go in and out of cells and it can change through osmosis, which is the diffusion of water across a permeable membrane, and also passive diffusion where there is no energy exerted and it moves from high to low concentration.

This lab demonstrates how diffusion and osmosis works by using eggs as the cell. We also found out whether the egg was hypotonic, hypertonic, or isotonic.

Fresh vegetables are sprinkled with water, because if the cells in the plants don't get a lot of water, then the cell would start to lose water which would make the cell shrink. Roads are probably salted to melt ice, because salt has a higher solute concentration, so it make the cell lose its water which makes it shrink.

I would like to test to see what solutions would make egg hypertonic, hypotonic, or isotonic, because in this lab we only found out that corn syrup makes it hypertonic, and deionized water makes it isotonic because it stayed the same shape.