Cell Membrane Transport-Egg and Vinegar Lab

This picture is a result of an Egg and Vinegar Lab. This lab tested the permeability of an egg. To
start of with the experiment, the students took a plain white egg. On d ay one the egg was
placed on an electronic balance and then placed in a jar of vinegar. On day two we removed the
vinegar and the egg. The jar was filled with distilled water. On day three the distilled water was
removed [and replaced with syrup] and once again the egg was placed on an electronic
balance. On day four the syrup was poured out and for the last time the egg was placed on an
electronic balance.
Over the course of four days the outer white of the egg was transformed into a soft, yellow,
yolk looking egg. The mass of the egg increased with two of the solutions, but the syrup
caused the mass of the egg to decrease. This means the syrup was h ypertonic to the solution
inside of the egg, causing water to diffuse out of the egg; meanwhile the distilled water and
vinegar were hypotonic, causing water to diffuse inside the cell.