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Egg Osmosis

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Introduction

Introduction: The experiment of egg osmosis. The cell or plasma membrane is made up of phospholipids and different types of proteins that move laterally. These include peripheral proteins, which are attached to the interior and exterior surface of the cell membrane. Integral proteins are embedded in the lipid bilayer. Attached to these integral proteins are carbohydrate chains. These carbohydrates may hold adjoining cells together, or act as sites where viruses or chemical messengers such as hormones can attach. The experiment is divided for three parts: 1) In the first part we will weight eggs on the scale before putting to the jar with 10% solution of vinegar. Next we will observing what happen after three days in the jar and what is the weight of eggs. 2) In the second we will be observing reaction of eggs in two substances which are safranin and raspberry syrup. And again we will weighting eggs after this two reactions, then we will compare results of first and second weight. 3) And in the last third part we will cut eggs shell and observing what happen inside eggs. Background: Osmosis is the diffusion of water across a selectively permeable membrane. This means that water can go through membranes from areas where there are a lot of water molecules to areas where there are not so many water molecules.

Middle

We put the weight each egg. The result is: Egg 'a' - 85.71g Egg 'b' - 88.63g We can observed that eggs are heavier then at the beginning. Egg 'a' : Egg 'b' : Part 2 Steps: At the begining we prepare two beakers. One with safranin and the second one with raspberry syrup. And we weight them and compare with the first weight before experiment and the second after three day in jar with vinegar. Egg 'a' - goes to beaker with raspberry syrup Egg ' b' - goes to beaker with safranin Egg 'a' in beaker with raspberry syrup : Egg 'a' in beaker with safranin : We left eggs in the beaker for 10 minutes. Observation 3 : Egg 'a' which were in beaker with raspberry syrup have very light pink color, and the egg started to be thinner, so we can see the bubbles under the membrane. Egg 'b' were in beaker with safranin have very deep red color, egg is a little bit bigger, and we cant see anything beside red color. Egg 'a' : Egg ' b' : Egg 'a' and 'b' : The result of last weighting : Egg 'a' - 82.19g Egg 'b' - 88.80g We decide to calculate the difference between this weights: 1)

Conclusion

Part 3 Steps: We cut the egg, contents of eggs we put into petrie dish, and the shells of the eggs put into the round laboratory paper. Shell of the egg 'a' : Shell of the egg 'b' : Weight of the egg shells : Shell of the egg 'a' - 1.33g Shell of the egg 'b' - 2.36g Observation 5 : Both still have yolk and curdle, nothing happen with them during experiment. Observation 6 : Egg 'a' - we can observe that egg have pink color but it is not as clear as in the second one. Egg 'b' - half of internal part of egg have similar color to shell Egg 'a' : Egg 'b' : When the eggs were placed in the syrup, their masses decreased greatly. This shows that the interior of the eggs must have had a lower solute concentration than their surrounding environment of syrup. The water within the eggs left through the membrane and diffused into the syrup, decreasing its solute concentration. When the eggs were placed in the distilled water, their masses greatly increased. This shows that the interior of the eggs must have had a higher solute concentration than their surrounding environment of distilled water. The distilled water diffused into the eggs' membrane, decreasing the interior of the eggs' solute concentration. It is our proof to define osmosis in eggs, more precisely in cells. 1 9

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