Egg Osmosis

The preparation which were observed:

• Two chicken eggs

Pre-lab discussion:

Transport can be either passive or active.

Passive transport is the movement of substances across the membrane without any input of energy by the cell.

Active transport is the movement of materials where a cell is required to expend energy. In the case of this lab the discussion will be centered on passive transport.

Part 1

Steps:

Firstly we prepare scale, two eggs and jar with 10% solution of vinegar. Next  we are weighting each egg in the scale, after weighting we are putting both eggs in the jar.

Eggs laying in the jar for three days. Last thing we do at this part we taking out the eggs and weighting them.

Weight of eggs before experiment:

First eggs we call egg ‘a’ and the second one we call eggs ‘b’.

Egg ‘a’ – 60.15g

Egg ‘b’ – 61.37g

Egg ‘a’ :

Egg ‘b’ :

Observation 1 :

When we open the jar we heart the characteristic sound of fermentation and typical smell of vinegar. We observe that the shell of eggs doesn’t exist and now eggs are protecting only by the membrane. This is effect of reaction between calcium carbonate (shell) and vinegar :

2CH3COOH + CaCO3 → 2CH3COO¯ + 2H   + Ca  + CO3 ¯  →  (CH3COO)2Ca + H2CO3

 The vinegar is a result of water and acid which decompose (electrolytic dissociation) ions. Molecules of this acid react with calcium in egg shell and destroyed them.

Observation 2 :

After three days when we take out eggs they look like balloons full up of water. 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) Egg ‘a’:

first weight – before the experiment – 60.15g

second weight – after three day in jar with vinegar – 85.71g

third weight – after the beaker with raspberry syrup – 82.19g

1. d1 - different between first and second weight:

d1 = 85.71g – 60.15g

d1= 25.56g

        The difference between this two weights is 25.56g, that’s mean the egg before the experiment is lighter.

2. d2 – different between second and third weight:

d2 = 85.71g – 82.19g

d2 = 3.52g

        The difference between this two weights is 3.52g, that’s mean the after the beaker with raspberry syrup is lighter then after the three days in the jar with vinegar.

3. d3 – different between first and third weight:

d3 = 82.19g – 60.15g

d3 = 22.04g

        The difference between this two weights is 20.04g, that’s mean the egg after the all experiment is heavier than at the begining.

2) Egg ‘b’ :

first weight – before the experiment – 61.37g

second weight – after three day in jar with vinegar – 88.63g

third weight – after the beaker with raspberry syrup – 88.80g

4. d4 - different between first and second weight:

d4= 88.63g – 61.37g

d4= 27.26g

        The difference between this two weights is 27.26g, that’s mean the egg before the experiment is lighter.

5. d5 – different between second and third weight:

d5 = 88.80g – 88.63g

d5 = 0.17g

        The difference between this two weights is 0.17g, that’s mean the after the beaker with raspberry syrup is lighter then after the three days in the jar with vinegar.

6. d6 – different between first and third weight:

d6 = 88.80g – 61.37g

d6 = 27.43g

        The difference between this two weights is 27.43g, that’s mean the egg after the all experiment is heavier than at the begining.

Observation 4 :

We can observed that safranin have diffusion with water into egg, and raspberry syrup have diffusion with water out of the egg.

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.