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Egg Lab Bio 10 IB HL

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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.


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.


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.

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