Procedure of the Egg Osmosis Experiment
1. Place 2 eggs into the same 250 mL beakers. Cover the eggs with 150 mL of vinegar. Refrigerate for 24 hours.
2. After 24 hours have elapsed, carefully remove the eggs from the beaker. Observe the egg's appearance. Record it in Data Table 1.
3. Measure the mass of each egg and record it in Data Table 2.
4. Pour 150 ml of plain water or coloured water and molasses into its own beaker. Label each beaker. Record the volume for each substance in Data Table 3.
5. Place Egg 1 into the beaker with plain water or with coloured water and Egg 2 into the beaker withmolasses.
6. Refrigerate for 24 hours.
7. After 24 hours, remove the eggs from the beakers.
8. Observe the appearance of each egg and record it in Data Table 1.
9. Measure the mass of each egg and record it in Data Table 2.
10. Measure the volume of liquid left over in the beaker and record in Data Table 3.
11. Use a toothpick to carefully pop the egg membrane and record their observations in Data Table 1. Be sure to do this in a container then egg may squirt.
2. After 24 hours have elapsed, carefully remove the eggs from the beaker. Observe the egg's appearance. Record it in Data Table 1.
3. Measure the mass of each egg and record it in Data Table 2.
4. Pour 150 ml of plain water or coloured water and molasses into its own beaker. Label each beaker. Record the volume for each substance in Data Table 3.
5. Place Egg 1 into the beaker with plain water or with coloured water and Egg 2 into the beaker withmolasses.
6. Refrigerate for 24 hours.
7. After 24 hours, remove the eggs from the beakers.
8. Observe the appearance of each egg and record it in Data Table 1.
9. Measure the mass of each egg and record it in Data Table 2.
10. Measure the volume of liquid left over in the beaker and record in Data Table 3.
11. Use a toothpick to carefully pop the egg membrane and record their observations in Data Table 1. Be sure to do this in a container then egg may squirt.