Egg data

Day Mass (g) Remaining Volume Observations

(mL)

1 44.3 200 Fizzing or bubbles around egg and egg is

floating.

4 82.7 120 The egg now has a yellow tint and is

floating with about 10% above the vinegar.

5 55.6 215 The egg is noticeable smaller and appears

deflated. It was also 50% see-through.

6 84.9 160 The egg is noticeable larger and is very

firm. The egg has a yellow tint from the
syrup still. It is also floating.

Mass (g) Remaining Volume (mL)

Egg Osmosis lab data chart

90 220

67.5 165
Remaining Volume (mL)
Mass (g)

45 110

22.5 55

0 0
1 4 5 6
Days

Hypothesis: If the egg shell is removed, then osmosis can occur by

passing through the membrane.

My hypothesis was validated because we observed the shell become

dissolved. Then the egg gained mass or lost mass depending on
which substance we placed the egg in.

1. When the egg was placed in vinegar, the water molecules moved from the vinegar, through the membrane and into the egg
once the shell was dissolved from the acid. This process of water moving from one area to another until it is balanced is called
osmosis. It moved because the percentage of water in the egg was less than the percentage of water in the vinegar. I can also
tell that the water moved into the cell because the mass of the egg increased by 86.7% to 82.7 grams. The egg in the vinegar
was a hypotonic solution.

2. When the egg was placed in the syrup, the water molecules moved out of the cell. Because of the lower amount of water in
syrup, osmosis occurred which took water out of the egg. The egg was left "deflated" because of the lack of water to give the
membrane support. It looked deflated because it had lost 33% of its mass from losing water. The egg in syrup was a

1
syrup, osmosis occurred which took water out of the egg. The egg was left "deflated" because of the lack of water to give the
membrane support. It looked deflated because it had lost 33% of its mass from losing water. The egg in syrup was a
hypertonic solution.

3. The amount of water in the egg was about 60% of what it was before it was placed in the syrup. Syrup doesn't have much
water so there could have been even less water in the egg if we had left it for longer. I am not sure of the exact type of syrup we
used so I can not give a very accurate percent of how much water could have been in the egg.

4. When the egg was placed in the water, the water moved from the water into the egg. Once again, this is from osmosis
because it was distilled water, which is 100% water. The water wanted to go into the egg until the egg had the same amount of
water as the water. The egg in the water is hypotonic solution. The egg also gained 35% more mass from the water flowing into
the egg.