May 27th, 2009
Egg Lab
Raw Data:
Qualitative data
Egg Inside Solution
Egg Outside Solution
Quantitative Data:
Table #1: Egg Mass in Water, Sucrose and Salty Water
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:
=
= = ...
This is a preview of the whole essay
Quantitative Data:
Table #1: Egg Mass in Water, Sucrose and Salty Water
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:
Conclusion:
From the preceding lab, it can be concluded that the eggs increased their mass size as shown by the numbers and graphs. The largest change in mass can be seen in the salty water solution with a change of 13.84 ± 0.005g. This might have occurred because osmosis took place as the egg was put into the solution. Because there was no shell to act as a protecting barrier, it was easier for water to penetrate through and increase the mass and size of it. Because the sugar molecules are bigger, the dilution process is longer, thus it did not have enough time to be absorbed into the egg like the other two solutions.
Evaluating:
The amount of solution in each beaker was different as it was not measured. This could reflect both in the observations and in the numbers as the egg might not be able to absorb as much or absorb less.
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.
