Diffusion and Cell Membranes
Purpose: The purpose of this lab is to test the effects of osmosis on eggs in hypertonic solutions and hypotonic solutions.
Hypothesis: If the corn syrup is a hypertonic solution, then the egg's size will shrink. If the water is a hypotonic solution, then the egg will swell.
Materials:
Styrofoam cups (2 per group) Styrofoam cups to weigh down egg (2)
Balance Paper towels
Vinegar (enough to cover egg) Distilled water
Corn syrup
Fresh eggs (2 per group)
Procedure:
Day 1:
1. Take 1 clear cup and label it “Egg 1 : water”. Label the other clear cup “Egg 2 : syrup” (you may receive a cup that is already labeled). Also, label the cups with the initials of each member of your group. Also, label your class block.
2. Using a balance, measure the mass of each of the two eggs to the nearest 0.1 gram, and record your measurements in the table that follows. DO NOT MIX UP THE EGGS.
3. Place the egg in the correct clear cup and slowly pour enough vinegar to cover the egg. YOU ARE PUTTING VINEGAR IN BOTH CUPS TODAY. WE WILL CHANGE TO WATER AND SYRUP TOMORROW.
4. Place a cup containing water on each egg to keep it submerged as shown below. Add more vinegar to the egg if the egg is not covered by the vinegar already in the beaker. Be careful not to overflow the vinegar.
5. Clean up your work area and wash your hands.
6. After 48 hours, observe the eggs. Record your observations in the data table.
Day 2:
1. Get 2 pieces of brown paper towel and write EGG 1 on one piece and EGG 2 on the other paper towel.
2. Pour the vinegar from your egg carefully down the sink drain. Don't drop the egg or puncture it. RINSE YOUR CUP OUT CAREFULLY.
3. Remove the egg and carefully rinse it with water.
4. Place your egg on your paper towel (keep the egg from cup 1 on the paper towel labeled egg 1, etc.).
5. Go to the balance and carefully mass your egg again.
6. Fill in the rest of the chart above (the fresh egg mass is the
Hypothesis: If the corn syrup is a hypertonic solution, then the egg's size will shrink. If the water is a hypotonic solution, then the egg will swell.
Materials:
Styrofoam cups (2 per group) Styrofoam cups to weigh down egg (2)
Balance Paper towels
Vinegar (enough to cover egg) Distilled water
Corn syrup
Fresh eggs (2 per group)
Procedure:
Day 1:
1. Take 1 clear cup and label it “Egg 1 : water”. Label the other clear cup “Egg 2 : syrup” (you may receive a cup that is already labeled). Also, label the cups with the initials of each member of your group. Also, label your class block.
2. Using a balance, measure the mass of each of the two eggs to the nearest 0.1 gram, and record your measurements in the table that follows. DO NOT MIX UP THE EGGS.
3. Place the egg in the correct clear cup and slowly pour enough vinegar to cover the egg. YOU ARE PUTTING VINEGAR IN BOTH CUPS TODAY. WE WILL CHANGE TO WATER AND SYRUP TOMORROW.
4. Place a cup containing water on each egg to keep it submerged as shown below. Add more vinegar to the egg if the egg is not covered by the vinegar already in the beaker. Be careful not to overflow the vinegar.
5. Clean up your work area and wash your hands.
6. After 48 hours, observe the eggs. Record your observations in the data table.
Day 2:
1. Get 2 pieces of brown paper towel and write EGG 1 on one piece and EGG 2 on the other paper towel.
2. Pour the vinegar from your egg carefully down the sink drain. Don't drop the egg or puncture it. RINSE YOUR CUP OUT CAREFULLY.
3. Remove the egg and carefully rinse it with water.
4. Place your egg on your paper towel (keep the egg from cup 1 on the paper towel labeled egg 1, etc.).
5. Go to the balance and carefully mass your egg again.
6. Fill in the rest of the chart above (the fresh egg mass is the