Osmosis Experiment
Osmosis Experiment
Subject: Professor Egg-avier
Duration: 3 weeks (Oct 2nd – Oct 16th)
Week 1
On October 2nd my group was giving a raw egg (weighing 58.8 grams) and placed it into a clear mason jar with 200mL of vinegar. The ph levels of our vinegar equaled a 2 which tells us that vinegar is a fairly acidic liquid. Once submerged in the vinegar, little bubbles began to appear around the egg’s shell. We believed this to be carbon dioxide escaping from the shell. We left our egg to sit in the sealed mason jar for one week.
Week 2
On October 9th we returned to find that the entire egg shell had disappeared. The egg looked much larger and it weighed 89.3 grams. It had gained weight! The amount of vinegar left in the jar was down to 150mL, meaning that 50mL of the liquid had been absorbed into the egg. The body of the egg was very translucent and firm to the touch.
Once the egg was washed and the jar was clean we placed the egg back into the jar but added 200mL of maple syrup. Again, we left our egg to sit in this new environment for one more week.
Week 3
On October 16th we came back to our experiment to see that the egg had shrunk and changed color. This week our egg appeared much smaller, it looked very dark brown (similar to the syrup) and weighed only 50 grams. The volume of the syrup increased to 210mL. The egg felt like a half filled water balloon; limp and mushy.
Data:
Final Observations:
The purpose of this experiment was to learn more about the process of osmosis. Osmosis is the diffusion of water through a semipermeable membrane according to the concentration gradient of water across the membrane. Osmosis transports water across a membrane and the membrane limits the diffusion of solutes in the water (pg. 80).1 When we submerged the egg in vinegar, the shell dissolved because vinegar contains acetic acid, which breaks apart the solid calcium carbonate crystals that make up the eggshell into their calcium and carbonate parts. The
Subject: Professor Egg-avier
Duration: 3 weeks (Oct 2nd – Oct 16th)
Week 1
On October 2nd my group was giving a raw egg (weighing 58.8 grams) and placed it into a clear mason jar with 200mL of vinegar. The ph levels of our vinegar equaled a 2 which tells us that vinegar is a fairly acidic liquid. Once submerged in the vinegar, little bubbles began to appear around the egg’s shell. We believed this to be carbon dioxide escaping from the shell. We left our egg to sit in the sealed mason jar for one week.
Week 2
On October 9th we returned to find that the entire egg shell had disappeared. The egg looked much larger and it weighed 89.3 grams. It had gained weight! The amount of vinegar left in the jar was down to 150mL, meaning that 50mL of the liquid had been absorbed into the egg. The body of the egg was very translucent and firm to the touch.
Once the egg was washed and the jar was clean we placed the egg back into the jar but added 200mL of maple syrup. Again, we left our egg to sit in this new environment for one more week.
Week 3
On October 16th we came back to our experiment to see that the egg had shrunk and changed color. This week our egg appeared much smaller, it looked very dark brown (similar to the syrup) and weighed only 50 grams. The volume of the syrup increased to 210mL. The egg felt like a half filled water balloon; limp and mushy.
Data:
Final Observations:
The purpose of this experiment was to learn more about the process of osmosis. Osmosis is the diffusion of water through a semipermeable membrane according to the concentration gradient of water across the membrane. Osmosis transports water across a membrane and the membrane limits the diffusion of solutes in the water (pg. 80).1 When we submerged the egg in vinegar, the shell dissolved because vinegar contains acetic acid, which breaks apart the solid calcium carbonate crystals that make up the eggshell into their calcium and carbonate parts. The