Egg Diffusion Lab

EGG DIFFUSION LAB

In this Lab we asked what would happen if we put an egg in corn syrup, or if we put it in water, what would happen to it. We found that in the Syrup the egg shrank due to diffusion, which is when a cell gets Passive diffusion due to a mixture from a high concentration to a low concentration. The sugar made it Hypertonic, or when it losses water and shrinks. The water solution was a Hypotonic, so the cell used passive diffusion to grow bigger. This was all due to diffusion. 

We should have washed of the shell because we couldn't see the membrane and We didn't put enough corn syrup. Avoid this by taking extra care and don't make these mistakes. One way to improve this Lab would to be to try different times, and multiple eggs.

 In society today we use this a lot, like when we put salt and ice, and we pickle things in vinegar. This is used to preserve food. A experiment we could do is that we could put cucumbers in DI water, and some in salt water and see what happens to them. This would test if diffusion can help preserve food and if it gets bigger or smaller when reserved.

This is some Data we collected:
Water
Circumference:101.12% AVG
Mass: 99.65% AVG
 Syrup
 Circumference:87.42% AVG
 Mass:56.55% AVG
 (This is the eggs increase/decrease in size and mass from originals)


This lab helped us see the realities of diffusion and how it can happen over time. It tells me the importance of balance.

 We had an error in water measurements, because some groups measured wrong, and said that the egg was smaller. This is not true and we only caught this after the experiment was over.








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