of Osmosis on a chicken egg? What is the effect of different solutions with various concentrations on plant cells? Hypothesis: 1. In an animal cell in a hypertonic solution the egg will swell‚ in a hypotonic solution the egg will swell. 2. In a plant cell in a hypertonic solution it will shrink‚ and in a hypotonic solution it will swell. Methodology: Part 1. A chicken egg is consecutively over time placed in each of 3 jars‚ each containing vinegar‚ syrup and water. The eggs appearance was observed
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simple blends of oil‚ vinegar ‚ and herbs‚ and they are also used in many Asian dressings‚ along with ingredients such as soy sauce . Dairy products like cream‚ yogurt ‚ and creme fraiche‚ are also common bases for dressings‚ especially in Eastern Europe. In addition to a base‚ a dressing can include a wide variety of things‚ including fresh herbs‚ pickled vegetables or relish ‚ fermented foods like vinegar or soy sauce‚ nuts‚ and
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point for a chicken egg in corn syrup. They will also be able to apply this knowledge to human colonic (large intestine) epithelium‚ and the effects and consequences hypotonic‚ hypertonic‚ and isotonic solutions would have on these cells. Materials: This activity is designed for an entire class (from 20 to 36 students) working in pairs or trios‚ so that the class is divided into 11 groups. Each group (2-3 students) of students will need the following: • one raw egg • vinegar (approximately 5% acetic
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points of distilled water and saltwater were measured‚ and found to both be about 0 °C. The osmotic effects of different solutions on a dialysis bag and an egg membrane were observed and it was possible to distinguish between hypertonic and hypotonic solutions. Experiment and Observation: The first step in this experiment was to
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from chicken‚ veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added. Espagnole‚ or brown sauce‚ is traditionally made of a rich meat stock‚ a mirepoix of browned vegetables (most often a mixture of diced onion‚ carrots and celery)‚ a nicely browned roux‚ herbs and sometimes tomato paste. Hollandaise and Mayonnaise‚ are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter‚ egg yolks and lemon juice‚ usually in a double boiler to
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Can Mayonnaise-Sprite solution be a better hair conditioner than Cream Silk? HYPOTHESIS: Mayonnaise-Sprite solution can be a better hair conditioner than a commercial conditioner. OBJECTIVES: *To help woman achieve brilliant-looking hair that is bouncy‚ full of life‚ shiny and healthy. *We want others to know that things in their kitchen can be home made products to maintain a shinny and full of life hair. SIGNIFICANCE OF THE STUDY: As our generation advances to move forward woman are having a
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Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia‚ edible oils are used as the pickling medium with vinegar.[1] Another distinguishing characteristic is a pH less than 4.6‚[2] which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices‚ such as mustard seed‚ garlic‚ cinnamon or cloves‚ are
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first day‚ Friday‚ in the lab we took a graduated cylinder and filled it with 250ml of vinegar before pouring it into a beaker with an egg inside of it and covering it with saran wrap to let it sit out for two days. On Monday we drained the vinegar from the beaker‚ leaving the egg in it‚ and measured how much was not soaked into the egg. We recorded the results along with our observations. Then we rinsed off the egg and weighed it before putting it back in the beaker and smothering it in 250ml of corn
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Hypothesis If egg shells are soaked in tea‚ coffee‚ soda and fruit juice ‚ then coke should cause more stain damage because it has the most sugar.
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of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce‚ 3 tablespoons each. Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter‚ egg yolks and lemon juice‚ usually in a double boiler to prevent overheating‚ and served warm. It is generally used to
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