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Transcript of Science Fair
2. Prepare control solution made up of 3.5 liters of purified tap water , with no salt added
3. Pour 0.25 cup granulated, plain salt into a plastic, transparent water jug. Pour purified tap water into jar until it reaches the 3.5 liter mark on jar. Mix with wooden spoon until salt is dissolved to form salt water solution
4. Keep adding salt by quarter cups
5. Transfer room temperature eggs with wooden spoon in each solution to see if egg will float
6. Record data by measuring cups of salt to the height of float by the egg on top
7. Construct table, line graph, and histograph with experiment data
8. Repeat experiment 4 times and record data to see if it matches what data you wrote before Different breeds of chickens produce different colors of eggs. In addition to the typical white and brown, some chickens produce blue, blue-green, reddish-brown, or even speckled eggs A potential food safety concern with eggs is Salmonella bacteria Occasionally, a hen will produce double-yolked eggs. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all. Price, Sean. The Story Behind Gravity. Chicago, Illinois: Heinemann Library, 2009
Newmark, Ann. Eyewitness Chemistry. NY, NY: DK Publishing, Inc., 2005
Meiani, Antonella. Water. Minneapolis, MN: Lerner Publication, 1999
Kurlansky, Mark. Salt: A World History. New York: St. Martin\È\ÜÈNNLBÅ66Væ6TM¥¹8¹@¸°¸¹¸]¸ÄÀ9½ظÈÀÄÈ4( My science fair project is about the buoyancy of an unboiled, room temperature egg and how salt might affect (help) the egg float. My hypothesis about this is that the egg will float after 2 cups of salt in 3.5 liters of water. I think this because if the water has more density than the egg, the egg will float because it has less density against the water. I also think there also need to be only 2 cups because I think that will be enough to make the water denser than the egg. The salt chemically breaks down and dissolves into the water by the negatives and positives breaking each other apart and joining together to create a chemical break down. But over all I do think my hypothesis is partially right and partially wrong Plain granulated salt
Purified tap water (3.5 liters)
5 grade A medium-sized Room Temperature eggs
Plastic, Transparent water Jug
Wooden spoons for mixing salt and egg transfer