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Osmosis Egg Cell Lab
Transcript of Osmosis Egg Cell Lab
• Corn syrup (solution 1)
• Tap water (solution 2)
• 1 glass jar/cup
• Paper towel Materials Factors of Experiment Will water transfer in or out of a chicken egg? Problem Hypothesis (1) Hypothesis (2) Independent Variable: Dependent Variable: Type of Solution Length Circumference, Width Circumference, and Weight of Chicken Egg Control Group: Experimental Groups: Egg soaked in water/vinegar Egg soaked in tap water and egg soaked in corn syrup/water Constants: Amount of solution per cup, time egg is in solution If an egg is put into a corn syrup solution, then the egg will shrivel and become lighter because this is a hypertonic solution (the syrup) and water molecules will exit the egg due to osmosis. If an egg is put into a tap water solution, then the egg will swell up and become heavier because this is a hypotonic solution (the water) and water molecules will enter the egg due to osmosis. Procedure 1.Gather materials
2.Make a mix of water and vinegar (mostly vinegar) and pour it into a cup
3.Totally submerge chicken egg into vinegar/water mix, the period of submersion for the egg is 48 hours
4.Remove egg from mix and place it onto a paper towel to dry
5.There should be no shell, if there is clearly still one, submerge egg for one more day
6.Take string/yarn to measure length and place it around the longer circumference of the egg with the end of one side if the string touching the middle of the same string; use a ruler to measure the distance between each point. Measure in centimeters
7.Record data label length
8.Do steps 5 and 6 for width, but replace the length with width and longer circumference with shorter circumference.
9.Record data label width
10.Place egg onto scale (with a paper towel in between the two objects to prevent any mess) to measure the weight of egg in grams.
11.Record data label weight
12.Clean the cup from any of the previous substance (vinegar)
13.Totally submerge the egg into the corn syrup/water mix for 24 hours
14.After period of submersion, take egg out of the solution/cup and dry it with a paper towel; step 4
15.Do steps 6-11 for the measurements of the egg.
16.Clean the cup from any of the previous substance which was syrup/water; try your best to remove all the sticky part of it.
17.Fill the cup with tap water (water from sinks)
18.Completely submerge egg for 48 hours inside the water
19.After the 48 hours, take out the egg and place it onto a paper towel to dry it
20.Do steps 6-11 for the measurements of the egg
21.Gather all quantitative data into a chart
22.Write qualitative as a day-by-day journal format
23.Clean up anything that was used or touch by the egg (only cup should apply)
24.(Finish rest of steps) Data Qualitative Data: Day 1: The egg started out with no shell on it. The egg felt very squishy and rubbery, almost as if it could be broken from just holding it. It seemed regular size but heavier.
Day 2: The egg after it was submerged 24 hours into corn syrup felt sticky (obviously) and much smaller. Even though it looked longer, it was thinner and whole bunch lighter in weight.
Day 3: The egg after it submerged 48 hours into corn syrup appeared fatter. It was also a ton heavier. Even though it was, it seemed much more fragile and easy to pop (which it was). Citation(s): Postlethwait, John H., and Janet L. Hopson. Modern Biology. Austin: HOLT, RINEHEART, and WINSTON, 2006. Print. After-experiment-stuff Analysis Questions: 1.The independent variable of this experiment is the type of solution used for the egg. The dependent variables of the experiment are the length circumference, width circumference, and the weight of the egg.
2.The control group of this experiment was the egg (provided by teacher) that was submerged in a water and (mostly) vinegar solution mix for 24 hours. The purpose for this is because the other solutions alter the egg’s shape and we needed a solution to just take off the shell while the membrane of the egg stays put. The control group is for comparison between the other groups to determine the change/difference on the test subject.
3.The egg swelled up when it was in the hypotonic (tap water) condition/solution. This happened because there were more water molecules out the egg than there are inside the egg, osmosis activated by making water enter the egg and swell up.
4.The egg shriveled up when it was in the hypertonic (corn syrup) condition/solution. This happened because there are more water molecules inside the egg than there are outside the egg; osmosis is then activated by making the water exit the egg and making it shrink.
5.The results that were discussed by me in questions 3 and 4 did support my hypotheses. In the data received, the corn syrup egg shrank and lost almost 10 grams of weight meaning that this was hypertonic. On the other hand, the tap water egg grew in size (yet it wasn’t as big as the control egg) and it gained about 13 grams in weight (which is a lot for an egg). The egg grew because it was in a hypotonic environment. My hypotheses explained both of my answers given to this question.
6.Osmosis is the diffusion of water molecules across a concentration gradient. First: there should be two sides with some type of membrane in between. Second: one side should a high concentration of water molecules, while the other side has a low concentration of water molecules. This is a type of passive transport (no energy required) in which water molecules move across the concentration gradient which also means from a high to low concentration until equilibrium.
7.Passive transport and active transport have many differences. One difference is that passive transport does not require ATP (adenosine triphosphate) energy, but active transport does require it. Another difference is that passive transport goes across the concentration gradient (high to low), while active transport goes against the concentration gradient (low to high). The last difference is that passive transport works to equilibrium, while active transport makes things the opposite of equilibrium Conclusion: Based on the data of this experiment, my hypotheses were both supported. My first hypothesis stated that the egg would shrink when it would be in a corn syrup solution because it was hypertonic. In the data the egg grew half a centimeter in length from the control egg measurements, yet it lost 1.5 centimeters in width and 7.5 grams in weight. This data proves that there was an overall loss in water (size+mass), thus proving that the corn syrup solution was hypertonic. From the corn syrup solution to the tap water solution, the egg had the same length, gained half a centimeter in width, and gained an overwhelming 13.3 grams in weight. This data proves that the egg had an overall gain in water amount, size and weight; this also means this solution has hypotonic. Sources of Error: There were two sources of error in this experiment that really affected our results. The first one was that there was no way to measure the solution before it was put into the cup because there weren’t any instruments to do so. This really affected the reaction of what happened to the egg because there were different amounts of solutions which could limit the amount of intake or outtake of water by the egg. The second source of error is that for the tap water part of the experiment, the egg was submerged in water for 48 hours while all the corn syrup was for only 24 hours. It was 48 hours because there was a holiday/day-off-school between the day we put the egg in and the day we took it out making the submersion time 48 hours/two days. This problem is the reason why the egg after being submerged in the tap water had a giant gain of size and mass, thus making it harder to find some sort of trend.