Velinova D. and Dimitrova D.

Eggs cured in salt

The goal of the science project was to prove the hypothesis that egg yolks would become solid and dry when covered in salt for the period of five days because of osmosis. Also, that each day, the difference between the present look of the yolk and the day before won’t be gradual but rather significant and easy to spot. In order to make a conclusion, four raw egg yolks were “buried” in salt and left there for approximately 120 hours. The result was that by the end of the experiment, the yolks had hardened and there was barely any moisture in them. We partially proved our hypothesis, as the osmosis had really been the cause of the transformation but the process was rather slow than drastic.