Egg to Cell Comparison Lab
By: Spencer Rojas 2nd.
The objective of the lab was to see how substances, (vinegar, syrup, and water), would react with the egg. We also found if each substance was hypotonic or hypertonic.
Vinegar prediction- The vinegar will soften the shell of the egg and slowly dissolve the shell over time.
Syrup prediction- When the egg is placed in suryp I think it will shrink
Water with food coloring prediction- I think the egg will be dyed a darker color if the food coloring
Inside of the egg prediction- I think the yolk will be dyed and formable.
Vinegar - Put egg in cup, fill cup with 100-120ml of vinegar, cover cup with aluminum foil, and let sit for a few days.
Syrup- Take out egg and wash it, rub off the egg shell, put egg back in cup, add 100-120ml of syrup solution, and cover the cup up
Water with food coloring- Rinse off egg, rinse out cup, put egg back in cup, add 100-120ml of water, add 5 drops of food coloring, cover cup back up.
Egg yolk- Wash egg, use pencil to pop the outside of the shell, examine the yolk.
Egg before lab
- Transverse- 16cm
- Radical- 14.3cm
- Mass- 61g
Egg after vinegar
- Transverse- 17cm
- Radical- 16cm
- Mass- 74.1g
Our egg popped. No more data was collected.
The egg became larger after remaking on the vinegar because the vinegar is a hypotonic solution and the water is not. Water flowed into the egg in the during its time in the vinegar because there was more solution (water) outside the cell (egg) then inside. After we popped the egg the water inside was green because the green food coloring passed through the semi-permeable membrane of the cell. We can infer that there was no food coloring inside the egg so the egg had to balance it out ant let the color in.