• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Egg Lab Bio 10 IB HL

Extracts from this document...

Introduction

Egg Lab Raw Data: Qualitative data Egg Inside Solution H2O Sucrose Salt y water Day 1 * Does not float * Tip is out of water * Clear water * Egg is pale yellow with some white regions * Floats * of egg is out of water * Pale yellow solution * Egg is pale yellow with some white regions * Floats * 1/3 to 1/4 of egg is out of water * Translucent solution * Egg is pale yellow with some white regions Day 2 * Fully Underwater * Egg is yellow with white spots * Bubbles formed on egg * Floating * 1/5 to 1/6 of eggs is outside water * Some bubbles formed on egg * Egg is pale yellow with some white regions * Fully Submerged * Barely any bubbles on egg * Egg is pale yellow with some white regions Egg Outside Solution H2O Sucrose Salty water Before put in solution * pale yellow with some ...read more.

Middle

75.49 92.63 6 69.80 84.34 74.02 83.07 75.68 93.35 7 69.35 80.37 78.91 88.44 76.29 89.32 8 71.28 79.36 70.99 83.09 79.43 89.98 9 69.48 81.85 76.42 85.15 73.84 88.08 Processing Raw Data: Mean: Mean = = = 68.90g (�0.005g) Water Average Initial Mass = 68.90 � 0.005g Average Final Mass = 81.06 � 0.005g Difference = 12.16 � 0.005g Sucrose Average Initial Mass = 71.38 � 0.09g Average Final Mass = 79.75 � 0.09g Difference = 8.37 � 0.18g Salty Water Average Initial Mass = 74.04 � 0.09g Average Final Mass = 87.88 � 0.09g Difference in mass = 13.84 � 0.18g Standard Deviation: = = = 2.47 Water Initial Mass Std. Dev = 2.47 Final Mass Std. Dev = 3.52 Sucrose Initial Mass Std. Dev = 4.63 Final Mass Std. Dev = 5.90 Salty Water Initial Mass Std. Dev = 3.92 Final Mass Std. Dev = 5.34 Presenting Data: Solution Average Difference of Mass (�0.005g) Standard Deviation of Weight (�0.005g) ...read more.

Conclusion

The eggs were different from one another. Some were softer and had a more bouncy feeling to them, while others were hard. This can become a problem in the observations and in the size and mass increase. Some of the egg shells were not completely eroded by the acid. This could have resulted in different masses, and might have let in more or less water. Improving: To control the amount of solution in each beaker, it should be measured. There should be enough to top the egg by about 1-2 cm to ensure we can see if it floats or sinks. The eggs should be made sure to be about the same softness. This ensures more accurate numbers, mass, and size changes. The eggs should be left in acid until the shell is completely eroded. This ensures there is no more shell that could change the mass and size changes. ?? ?? ?? ?? May 27th, 2009 ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Biology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related International Baccalaureate Biology essays

  1. Biology HL IA - Transpiration lab report

    Area of leaves provided (m2, �0,005) Transpiration rate (mL/m2min1) All leaves 0,11250 0,02250 0,530 0,043 2/3 of leaves 0,07625 0,01525 0,376 0,041 1/3 of leaves 0,06125 0,01225 0,180 0,068 No leaves 0,02250 0,00450 0,000 0,000 Conclusion and evaluation A branch of maple was placed in the hole of the rubber bung and inserted into the water filled test tube.

  2. The effect on osmosis on the egg shell

    It would be the best if the experiment was carried in room temperature (23�C) 2. Type of specimen (quail's egg) It may affect content of e.g. nutrients, water in egg 3. Origin of specimen 4. Condition (i.e. freshenss) of eggs 5.

  1. Plant Tropism Lab

    J-5 - - - - - - P-1 - - - - - - P-2 - - - - - - P-3 - - - - - - P-4 - - - - - - P-5 - - - - - - H-1 - - - - - - H-2

  2. Bio lab - Oxygen Consumption in germinating and non-germinating seeds

    value Germinating seeds at room temperature 0.00980 0.00500 0.486 0.320 Non-Germinating seeds at room temperature 0.000533 0.00533 Processed Table 14: The mean, standard deviation, t-value and p-value are calculated and represented on the table. The values used were germinating seeds and non-germinating seeds at room temperature.

  1. Biology Industrial Melanism of Peppered Moth Lab

    Calculations of the percentages of light-coloured moths and melanic moths left on light-coloured "tree bark". Trial Number Percentage of Melanic Moths (%) Percentage of Light-Coloured Moths (%) 1 36.7 63.3 2 33.3 66.7 3 23.3 76.7 4 20.0 80.0 5 20.0 80.0 Processed Table 3.

  2. Biology Extended Essay 2009

    loss of its original flavor and development of foreign flavors and also off-colors of fresh juice.20 The most significant loss of nutrients indicated is Vitamin C, also known as ascorbic acid. 21The information is gathered by 'the shelf life studies of food and beverage.'

  1. Protein Purification Lab

    The stomach is about 30.5 cm long and 15.2 cm wide. The capacity is about 0.94 liters in an adult. Food enters stomach and the gastric juices break down the food. Some substances are absorbed before entering the intestines. Gastric acid is hydrochloric acid secreted by the stomach.

  2. Enzyme Lab

    Controlled Variables Temperature The temperature of the water was always held at a constant of room temperature (20 - 25�C). To make sure that the temperature would always stay the same, we placed our experiments at the same place where the same amount of sunlight was hitting.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work