Osmotic Egg Lab
Introduction
The purpose of this lab is to find out which osmotic environment the eggs are in while sitting in different liquids. There are three different types of environments: hypotonic, isotonic, and hypertonic. Hypotonic solution causes the cell to swell until it bursts. Hypertonic solution causes the cell to shrink or to lose weight. Isotonic solution doesn’t cause the egg to shrink or swell, it keeps the cell the same it’s just in a different environment.
The hypothesis for the egg in one-hundred-percent water was that it was going to come out in hypertonic solution. For the egg in one-hundred-percent syrup was that it would come out in a hypotonic solution. The hypothesis for half water and half syrup was that it would be in an …show more content…
isotonic solution.
Osmosis is the diffusion of water. It pushes the water across the cell membrane. This membrane is selective permeable. Which means that it only lets some substances to pass through while keeping others out. Relying on the on the structure of the plasma membrane substances are controlled of how, when and how much of one substance can pass through the plasma membrane.
Methods and Materials
On day one we used a styrofoam cup and an egg.
We put the egg in the cup and then filled it with vinegar, took a piece of plastic wrap and put it around the top of the cup. We put an elastic band around the plastic wrap to keep the vinegar from spilling. We kept the egg in the vinegar for forty-eight hours.
On day two, we got our eggs out of the storing box thing, took the rubber band off, also the plastic wrap. We threw the plastic wrap away then poured the vinegar out of the cup. Took the egg out, and rubbed the shell off the egg because the vinegar deteriorated the shell. Washed the egg off until all the shell was off the egg. We got a different cup and but the egg in it. Then we put water in one of the cups, syrup in the other, and fifty/fifty in another cup. We put plastic wrap on the cup and then but the same rubber band around the plastic wrap to keep the vinegar from spilling.
On day three, we took the cups out of the storage box and the syrup cups dumped theirs out first and weighed them. Fifty/fifty did the same thing next. Then the one-hundred-percent water did the same thing. Then we threw the eggs away along with everything
else.
Results
One-hundred-percent water gained weight and felt the same only a little bigger. One-hundred- percent syrup looked gross, and felt mushy, which means it lost weight. Fifty-fifty lost some weight but not as much as the one-hundred-percent syrup.
Type Before After Observation
100% Water 82.0 89.4 Hypotonic
100% Syrup 82.4 43.8 Hypertonic
50%Syrup/50%Water 83.8 62.1 Isotonic Discussion
The eggs were put in vinegar to make the shell of the egg deteriorate. This works because eggs have calcium in the shell and the vinegar attacks the calcium which makes the eggshell dissolve. After the shell was just gooey, the eggs were removed from the cup. Then the shells whiteness was rubbed off under water. The eggs were put back into a cup and was either filled with water, syrup or both of the two together.
After the eggs sat in their substance they were taken out and washed off once again. The eggs were weighed before and after. The egg sitting in water gained the most weight, the egg that sat in both water and syrup mix lost weight but weighed less than the egg in water. The egg in syrup weighed less than its original weight and that egg weighed the least out of all three of the eggs experimented.
The purpose of this lab is to find out which osmotic environment the eggs are in while sitting in different liquids. There are three different types of environments: hypotonic, isotonic, and hypertonic. Hypotonic solution causes the cell to swell until it bursts. Hypertonic solution causes the cell to shrink or to lose weight. Isotonic solution doesn’t cause the egg to shrink or swell, it keeps the cell the same it’s just in a different environment.
The hypothesis for the egg in one-hundred-percent water was that it was going to come out in hypertonic solution. For the egg in one-hundred-percent syrup was that it would come out in a hypotonic solution. The hypothesis for half water and half syrup was that it would be in an …show more content…
isotonic solution.
Osmosis is the diffusion of water. It pushes the water across the cell membrane. This membrane is selective permeable. Which means that it only lets some substances to pass through while keeping others out. Relying on the on the structure of the plasma membrane substances are controlled of how, when and how much of one substance can pass through the plasma membrane.
Methods and Materials
On day one we used a styrofoam cup and an egg.
We put the egg in the cup and then filled it with vinegar, took a piece of plastic wrap and put it around the top of the cup. We put an elastic band around the plastic wrap to keep the vinegar from spilling. We kept the egg in the vinegar for forty-eight hours.
On day two, we got our eggs out of the storing box thing, took the rubber band off, also the plastic wrap. We threw the plastic wrap away then poured the vinegar out of the cup. Took the egg out, and rubbed the shell off the egg because the vinegar deteriorated the shell. Washed the egg off until all the shell was off the egg. We got a different cup and but the egg in it. Then we put water in one of the cups, syrup in the other, and fifty/fifty in another cup. We put plastic wrap on the cup and then but the same rubber band around the plastic wrap to keep the vinegar from spilling.
On day three, we took the cups out of the storage box and the syrup cups dumped theirs out first and weighed them. Fifty/fifty did the same thing next. Then the one-hundred-percent water did the same thing. Then we threw the eggs away along with everything
else.
Results
One-hundred-percent water gained weight and felt the same only a little bigger. One-hundred- percent syrup looked gross, and felt mushy, which means it lost weight. Fifty-fifty lost some weight but not as much as the one-hundred-percent syrup.
Type Before After Observation
100% Water 82.0 89.4 Hypotonic
100% Syrup 82.4 43.8 Hypertonic
50%Syrup/50%Water 83.8 62.1 Isotonic Discussion
The eggs were put in vinegar to make the shell of the egg deteriorate. This works because eggs have calcium in the shell and the vinegar attacks the calcium which makes the eggshell dissolve. After the shell was just gooey, the eggs were removed from the cup. Then the shells whiteness was rubbed off under water. The eggs were put back into a cup and was either filled with water, syrup or both of the two together.
After the eggs sat in their substance they were taken out and washed off once again. The eggs were weighed before and after. The egg sitting in water gained the most weight, the egg that sat in both water and syrup mix lost weight but weighed less than the egg in water. The egg in syrup weighed less than its original weight and that egg weighed the least out of all three of the eggs experimented.