1. PROBLEM - How would a chicken egg react when immersed in multiple liquids
for 24 hours or more?
II. HYPOTHESIS - The egg color, size, and texture should change along with
possible Embro destruction.
III. OBSERVATIONS - The Vinegar should eat through the shell, corn syrup is
probably a base or oil. I do not know is water should somewhat enlarge the egg.
IV. EXPERIMENT -
Day 1 - We weighed egg (90.9 mg) and jotted down characteristics. We added 200 ml of vinegar, and let it for 48 hours.
Day 2 - We weighed egg (109.3 mg), and measured fluid (roughly 200 ML), cleaned egg, also placed it in 299 ml of corn syrup for 24 hours.
Day 3 - We weighed egg (49.9 mg), measured fluid (213 ml), and cleaned egg. We also placed egg in 200 ml of distilled water.
Day 4 - We weighed egg (90.6 mg), measured fluid (111 ml), cleaned egg,
then punctured the egg and let it go down the drain.
ANALYSIS - The egg shrank in the vinegar, the shell became shear, (see
through effect). The insides were kinda transparent too. The egg slightly
shrank in the corn syrup, and little "bubbles" started to appear. The egg
grew large in water and became clear inside and out.
VI. CONCLUSION - The vinegar was hypertonic, the corn syrup was also hypertonic, but not as much. The distilled water was hypotonic. The vinegar destroyed some chemicals in the shell to make it transparent and residues of vinegar destroyed the yolk and formed the corn syrup "bubbles".
| EXPERIMENT TABLE | ||||||
|---|---|---|---|---|---|---|
| -X- | Vinegar | Corn Syrup | Water | |||
| Put In | 178 | 207 | 166 | |||
| Mass Before | 90.9 | 109.3 | 49.9 | |||
| Mass After | 109.3 | 49.9 | 90.6 | |||
| Type | Hypo | Hyper | Hypo | |||