Egg Osmosis Lab

Arnav Sama - PreAP Biology - 1st Period

Background:
Whenever two different solutions are separated by a selectively
permeable membrane, an osmotic system is established. Each cell,
therefore, represents an osmotic unit.

Hypothesis:
If a chicken egg is placed into various liquids, then it will expand,
contract, or stay the same depending if the experiment is a(n) hypertonic,
hypotonic, or isotonic solution.

Pictures & Graphs:

 Over a course
of four days, the
egg expanded,
contract, and
expanded once
again. First it was
placed in an
hypertonic, than a
hypotonic, and
once again a
hypertonic
solutions.
.
After four days in the vinegar, the egg
swole to 91.1g after starting at 64.8g.
This proves it being a hypotonic solution
as the vinegar had a less concentration
than the inside egg. Also, the eggs
calcium outer membrane dissolved due
to a chemical reaction with the vinegar,
producing bubbles and foam.

On day 5 the egg had already been in

200 mL of syrup for 24 hours and use to
weigh 91.1g. When in the syrup, the
solutions were hypertonic as the syrup
was more concentrated. In the end, the
egg shrivelled to 55.2g.
 On day 6 the egg was already placed
into the 200 mL of distilled water with
the mass of 55.2g. This solution was
hypotonic since the egg was more
concentrated than the distilled water,
which allowed the egg to eventually
swell as the water passed through the
phospholipid bilayer. Making it weigh
92.4g.

Conclusions:
1.Vinegar is made of acetic acid and water. When the egg was
placed in vinegar, which way did the water molecules move? How do
you know this?
When the egg was placed in vinegar, the water molecules passed
through the eggs phospholipid bilayer into the egg, as the egg had a higher
concentration of solutes than the vinegar, allowing a net inflow of H2 0. I
know this because after placing a 64.8g egg in 200 mL of vinegar for four
days the egg expanded to 91.1g with only 125 mL of liquids remaining,
which proves that the egg is hypotonic to the vinegar.
2. After the egg was placed in syrup, which way did the water
molecules move - in or out of the eg. Using the correct terminology,
describe what condition exists for the egg.
After the egg was placed into 200 mL of syrup, which has a higher
concentration of solutes than the 91.1g egg, the water molecules moved
out of the semi-permeable membrane into the beaker. The egg was
hypertonic to the syrup, causing the egg to shrivel up to 55.2g and leaving
behind 225 mL of various liquids in the beaker.
3. How can you explain the amount of liquid remaining when the
egg was removed from the syrup?
The 225 mL of liquid remaining in the beaker after the egg was
removed was a combination of syrup, water(H2O), and any other liquids
that managed to get through the phospholipid bilayer. The amount of liquid
left behind was the result of a swollen egg placed into a syrup, creating a
hypertonic solution. Without anywhere else to go, the eggs H2 0 was forced
through the membrane into the beaker.
4. When the egg was placed in the water after being removed
from the syrup, which way did the water move?
The shriveled egg at 55.2g was placed into 200 mL of distilled water
created a hypotonic environment once again. The water molecules passed
through the phospholipid bilayer into the egg because the egg had a
greater concentration of solutes than the distilled water. The egg expanded
its last time to 92.4g and left behind only 175 mL of water.
5. Was your hypothesis validated? Explain why or why not.
My hypothesis,If a chicken egg is placed into various liquids...
hypertonic, hypotonic, or isotonic solution, was validated in my egg
osmosis lab, it was placed in hypotonic and hypertonic solutions, and it
reacted the way I estimated. When I placed the egg in an hypotonic
solution it enlarged, likewise, when it was placed into a hypertonic solution
it shrunk.