Vinegar Egg Lab

When the experiment was finalized the vinegar solution enlarged the eggs mass. Before the vinegar solution it was 55.1 grams and after the solution it was 67.9 grams. The volume of the egg was also increased. At the beginning it was 50 mL after the solution it was 60 mL; it had a 10 mL difference. It is visible that a hypotonic solution was present. This rejects the hypothesis made. When the egg was placed in 150 mL of vinegar and left intact overnight the egg did sink to the bottom and remain that way, however, the mass was increased instead of keeping it the same, by approximately 13 grams. Furthermore, the volume was also increased it did not remain the same. By analyzing the data it can be determined that the water had a larger concentration and did not have to balance out with the vinegar. The vinegar acted in a peculiar way although it eroded the shell and took some weight off the water flowed inside the egg due to the low concentration of the vinegar.
In this section a hypertonic section was visible. At the end of the vinegar solution the mass ended up as 67.9 grams after the sugar solution it resulted as 42.8 grams. The volume of the egg was also changed before the sugar solution it was 60 mL after the solution it was 45 mL. The decrease in mass and volume signals that a hypertonic solution occurred. The hypothesis made that if an egg is placed in 150 mL of syrup it would decrease in mass and volume ended up being correct, however, the reasoning behind it was incorrect. The hypertonic solution must have of taken place because the sugar and the water had to balance out. The concentration of the syrup was far greater than that of the egg, meaning it had to balance it out. The job of the water was to equalize the concentration meaning the syrup invaded the water so it could be less concentrated. Rather than having it to deal with