INTRODUCTION:

Osmosis is a kind of diffusion that allows water to flow across into cells. The movement of water molecules through a permeable membrane from a higher water concentration to a lower water concentration is alluded to as osmosis. A partially permeable membrane that surrounds each cell, simultaneously enabling molecules to flow across. The analyst will need egg membranes to simulate whether osmotic works throughout this scientific experiment. This experimentation may understand what happens toward an egg whenever it is placed under vinegar, purified water, as well as with the inclusion of corn syrup after this altercation in the fridge. (Byju's date unknown). These outcomes may not be same to current previous egg-related activity, but they will undoubtedly provide the researcher with a particular outcome on expanding or maybe diminishing an egg.

STATEMENT OF THE PROBLEM:

• What is a fundamental process that goes through all of these procedures?

• Which implications can be reached regarding the origins of these bubbles when it's placed on the vinegar?

• How did the mass of the egg change after it had been sitting in each of the different solutions for 24 hours?

• How do the daily changes in the egg’s size change its buoyancy?

EXPERIMENTAL PROCEDURES:

FIGURE 1: Boiling an egg.

FIGURE 1.2: Day 1 of the eggsperiment.

FIGURE 1.3: Day 2 to day 4 of the eggsperiment.

FIGURE 1.4: Day 5 to day 8 of the eggsperiment.

FIGURE 1.5: Day 9 and day 10 of the eggsperiment.

FIGURE 1.6: Day 11 to day 13 of the eggsperiment.

FIGURE 1.7: Last days of the eggsperiment.

FIGURE 2: Actual Set-up

RESULTS OF THE EGGSPERIMENTS:

FIGURE 1: Results in raw eggs.

FIGURE 1.2: Results in Boiled eggs.

FIGURE 2: Actual Set-up of changing the solutions.

Overall after the eggsperiment, the researcher observed that each egg changed in appearance as well as its measured weight for every observation. In raw egg 1 and raw egg 2 the eggs appeared to be yellowish and became more bouncy and also its shell appeared to dissolve after a day of soaking it with pure white vinegar. In terms of changing the solutions after a day or two, the raw egg 1 became bigger than the raw egg 2 but its color and texture stayed the same. Now in boiled egg 1 and boiled egg 2, their shell does appear to dissolve but only half of the egg shell. Furthermore, the boiled egg 1 appeared to enlarge in size and it also appeared to be white after a few days of soaking with different solutions. In terms of observational touch, the egg was not that bouncy but its texture appeared to be squishy. Compared to boiled egg 1, boiled egg 2 does also appear to be white and squishy but not bouncy at the same time. Additionally, the difference between the sample eggs is that the boiled egg 2 is the smallest eggsperiment among the 4 experimental eggs.

Prior to the 4 eggsperiment being soaked in different solutions for every day of the observation up to the last day of the examination. The raw egg 1 weighed about 95 grams to 119 grams, raw egg 2 weighed 94 grams to 117 grams, boiled egg 1 weighed 96 grams to 104 grams, and lastly, boiled egg 2 weighed about 95 grams to 103 grams. Now, after the experiment, when weighed, each eggsperiment yielded different results in different solutions. Eventually, whenever the eggs are soaked into purified water, the overall size and weight of every egg expands or stays depending on the solution, however the consistency remains changed every solution. This indicates that information molecules went from a highly concentrated place into the egg, which is much less dense in terms of water molecules, process of osmosis.

DISCUSSION:

Through the very first day up to the last day of the eggsperiment were very challenging as well as exciting, the way the researcher took care of the experimental eggs did a very well job. Through the process of changing the eggsperiment with different solutions including the everyday observation they became even larger than it was before. This procedure through which water is flowing through biological tissues is called osmosis. All cells have all been enclosed by such a membrane which preferentially permits in what the cells needed while keeping out undesirable substances. Users could use an egg to illustrate a cell and demonstrate how osmosis works since it has a membrane enclosing it. (Biocircuits Institute date unknown). Vinegar is an acidic substance. Calcium carbonate is used to make eggshells. When an egg is soaked in vinegar, the shell absorbs the acidity as well as disintegrates, or dissolves. Calcium carbonate will decompose producing carbon dioxide gas, which will then be released into the atmosphere. (Science Experiment 2020). Overall outcomes of the trial signifies whether soaking the four experimental eggs throughout vinegar enhanced their mass. This seems to be attributed to the reason because vinegar seems to have a significantly bigger osmotic pressure than the eggs, consequently water migrated from the highly concentrated vinegar to the egg, which also has a lower concentration of water molecules, by osmosis.

The researcher observed that perhaps the eggs appear larger than they were before they originally began. This is since some of the vinegar (along with some of the corn syrup in the water) actually made its way through into eggs through to the membranes. When a naked egg is placed into the purified water with the additional of corn syrup, it shrinks. Osmosis seems responsible for this as well, although in the reverse direction. The corn syrup is mostly sugar. It has a lower concentration of water (25% water) than the egg (90% water). (Science World date unknown). The raw egg 2 and the boiled egg 2 were submerged into the purified water with corn syrup, creating a condition in which the egg membrane divides two solutions with varying water concentrations. Random water molecule movements cause them to travel from the side of the membrane where they are more plentiful to the side where they are less abundant in this condition. As a result, water migrates from the inside to the outside of the egg, leaving it limp and flabby. After observing the experimental egg through weeks, the final result of the raw egg 1 became even larger than the rest of the experiment, the estimated and final weight of the raw egg 1 is 119 grams. The raw egg 2 measured 117 grams, which is not that far from the result with the raw egg 1. Both of the raw eggsperiment became yellowish as well as bouncy and soft but their weight are completely different. This may noticed that their weight is not that far from each other because of the solutions were added day by day of observation. Regarding for the results for boiled egg 1, only the inner shell membrane left for being its cover. Half of the boiled egg 2's egg shell dissolves which its inner shell membrane left and being its cover. Both of the boiled eggsperiment stayed with the color white since the very first day of the experiment, because of the harden egg that surrounds the whole membrane. Overall, the eggsperiment acts as a semipermeable membrane which keeps all the the egg shells dissolves separately and it also allows the water passes through.

CONCLUSION:

The aim of this experiment would have been to soak an egg in varying concentrations (pure vinegar, purified water with corn syrup, and pure purified water) and then see how the size of the four experimental eggs changed as water was gained or lost through the membrane. Furthermore, this observational study most likely followed a procedure which directed leaving an egg in a solution overnight. In this experiment, the researcher has a saving time and resources to do otherwise. The researcher can examine whether substances access the egg if somehow the egg is submerged in several solutions for a day or more. Water molecules transferred from such a high-gradient area to a low-gradient area. Water molecules move out from the eggs when these are placed in corn syrup, lowering the mass of the raw egg 2 and the boiled egg 2. In the case of purified water, the opposite is true. Finally, the experiment's goal was achieved because the osmosis process was investigated.

REFERENCES:

• Biocircuits Institute. [Internet]. date unknown. Egg Osmosis [updated: date unknown, cited: 2021, Oct. 8]. Available from: https://biocircuits.ucsd.edu/outreach/?p=55

• Byju’s. [Internet]. date unknown. What is osmosis? [updated: date unknown, cited: 2021, Oct. 6]. Available from: https://byjus.com/biology/osmosis

• Science Experiment. [Internet]. 2020. Bouncing Egg [updated: 2020, July 13. Cited: 2021, Oct 8]. Available from: https://www.indypl.org/blog/for-kids/science-experiment-acids-bouncing-egg#:~:text=Vinegar%20is%20an%20acid.,will%20go%20into%20the%20air.

• Science World. [Internet]. date unknown [updated: date unknown, cited: 2021, Oct 12.] Available from: https://www.scienceworld.ca/resource/naked-eggs-osmosis/#:~:text=If%20a%20naked%20egg%20is,egg%20(90%25%20water).