Discussion
In my hypothesis, I stated that if osmosis across a selectively permeable membrane is related to the substance the membrane is submersed in, then an egg submerged in 150 ml of colored water will swell as a result of the diffusion of water into the egg. My hypothesis was proven correct by my experiment. My results show that the egg placed in colorful water swelled, and gained 9.5 grams. Osmosis is the process of water diffusing through a selectively permeable membrane to have equal concentration of it on both sides. The water moves from an area of higher concentration to a lower concentration through the selectively permeable membrane. This happens because the molecules of the solute are too big to pass through the holes on the semi-permeable membrane, and therefore only the water can move through.
In my procedure, I made sure that all the control variables were considered and controlled. The two beakers were identical, and the two eggs were refrigerated together and taken out together, therefore making the temperature and the location of the egg the same at all times. However, the liquid could have evaporated in the time that it was left out, which could have possibly made an extremely small difference. Also, some bits of shell still remained on the eggs after being placed in vinegar, having not completely gone away. It would not have made a major effect on the entire experiment.
In my first table, comparing the appearance of the egg from before and after it was submerged, my egg submerged in colored-water seems to have swollen. The outer color changed and the egg looked bigger than it did before. The other egg, submerged in corn syrup, obviously has shrunk. The outside looked somewhat brownish and the egg membrane seemed cracked and was drooping down. There was almost nothing but the egg white and yolk inside the egg with the corn syrup. However, there was a lot of water in the egg that was in colored water. When popped, the water squirted out. Generally, the yolk and the whites of the egg did not change. The mass of the two eggs were different to start with. However, after being submerged, the first egg gained 9.5 grams, while the second egg lost 6.4 grams. This shows that through the process of osmosis, the hypotonic solution, colored water, made the egg gain 9.5 grams of water while the hypertonic solution, the corn syrup, cause 6.4 grams of water to diffuse out of the egg. The volume of the colored water before submerging the egg was 150 mL, and corn syrup was the same. However, after the egg was submerged, the volume of the colored water went down to 140 mL, while the corn syrup went up to 175. All these results were in my expectation. I expected the inside of the egg submerged in colored water to be filled with water because there is more concentration of water on the outside than the inside. Therefore through the process off osmosis the water will diffuse into the egg. Because the egg is filled with fluid, it would look bigger from the outside. The mass would change because there is more liquid inside the egg and the volume of the substance in the beaker would change because the water has diffused into the egg. For the corn syrup, because the concentration of water is greater on the inside, so the water, through the processes of osmosis will diffuse out of the egg. Therefore there would be barely any water left in the egg and it will shrink. The egg will also weigh less because of less fluid inside of it and there will be more fluid in the beaker, as a result of the water diffusing out of the egg.
The experiment was overall very successful. Most of the control variables were controlled and there were very little sources of error. The results all corresponded to research and were completely in my expectations. The only sources of error could have been that liquid from the beaker might have accidentally spilled out while transporting them and that liquid could have evaporated. I would change the time that the eggs were put in the vinegar for a little bit longer, as there were still some hard spots on the egg where the shell has not completely gone. If this project was to be repeated, I would perhaps try to test a different hypertonic solution, such as ketchup.
In my procedure, I made sure that all the control variables were considered and controlled. The two beakers were identical, and the two eggs were refrigerated together and taken out together, therefore making the temperature and the location of the egg the same at all times. However, the liquid could have evaporated in the time that it was left out, which could have possibly made an extremely small difference. Also, some bits of shell still remained on the eggs after being placed in vinegar, having not completely gone away. It would not have made a major effect on the entire experiment.
In my first table, comparing the appearance of the egg from before and after it was submerged, my egg submerged in colored-water seems to have swollen. The outer color changed and the egg looked bigger than it did before. The other egg, submerged in corn syrup, obviously has shrunk. The outside looked somewhat brownish and the egg membrane seemed cracked and was drooping down. There was almost nothing but the egg white and yolk inside the egg with the corn syrup. However, there was a lot of water in the egg that was in colored water. When popped, the water squirted out. Generally, the yolk and the whites of the egg did not change. The mass of the two eggs were different to start with. However, after being submerged, the first egg gained 9.5 grams, while the second egg lost 6.4 grams. This shows that through the process of osmosis, the hypotonic solution, colored water, made the egg gain 9.5 grams of water while the hypertonic solution, the corn syrup, cause 6.4 grams of water to diffuse out of the egg. The volume of the colored water before submerging the egg was 150 mL, and corn syrup was the same. However, after the egg was submerged, the volume of the colored water went down to 140 mL, while the corn syrup went up to 175. All these results were in my expectation. I expected the inside of the egg submerged in colored water to be filled with water because there is more concentration of water on the outside than the inside. Therefore through the process off osmosis the water will diffuse into the egg. Because the egg is filled with fluid, it would look bigger from the outside. The mass would change because there is more liquid inside the egg and the volume of the substance in the beaker would change because the water has diffused into the egg. For the corn syrup, because the concentration of water is greater on the inside, so the water, through the processes of osmosis will diffuse out of the egg. Therefore there would be barely any water left in the egg and it will shrink. The egg will also weigh less because of less fluid inside of it and there will be more fluid in the beaker, as a result of the water diffusing out of the egg.
The experiment was overall very successful. Most of the control variables were controlled and there were very little sources of error. The results all corresponded to research and were completely in my expectations. The only sources of error could have been that liquid from the beaker might have accidentally spilled out while transporting them and that liquid could have evaporated. I would change the time that the eggs were put in the vinegar for a little bit longer, as there were still some hard spots on the egg where the shell has not completely gone. If this project was to be repeated, I would perhaps try to test a different hypertonic solution, such as ketchup.