Name: Date: Score:

Group: Percentage:

Activity No.___
Egg Osmosis

Osmosis is a process in which water moves through a membrane. In this case, water moves around
to different areas based on a concentration gradient, i.e. solutions which have different concentrations
of dissolved particles (solutes) in them. The natural movement of water is from the side of the membrane
with a high concentration of water to the side with a low concentration of water. This occurs naturally so
that I the end both solutions have an equal concentration of solutes. In biological systems, the different
solutions are usually separated by a semipermeable membrane, like cell membranes. These act sort of
like a net that keeps solute trapped, but they will allow water to pass through freely. In this way, cells can
keep all their “guts” contained but still exchange water.

After dissolving the eggshell, we are left with a membrane that holds the insides of the egg. This
membrane is selectively permeable. This means that it lets some molecules move through it and blocks
out other molecules. Water moves through membrane easily. Bigger molecules like sugar molecules in
the corn syrup, do not pass through the membrane. Osmosis work just the same way in your cells as it
does in our egg “cell” model.

OBJECTIVE(S): (2 pts)

MATERIALS:

4 uncooked egg (1 per group) 4 beakers, 250mL 4 petri dish cover

CHEMICALS:

Distilled water, corn syrup, brine solution, distilled water with coloring

PROCEDURE:

1. Naked egg: Soak the egg in white vinegar for 24 hours, or until all the eggshells is removed by the
acid in vinegar. Replace the vinegar if needed during the process.
2. Weigh the petri dish using the electronic balance.
3. Weigh the naked egg on the petri dish. Record the weights. Get the weight of the egg by
difference.
4. Place one egg on a beaker and completely cover it with distilled water. Do the same with the
remaining egg using syrup, brine solution and distilled water with coloring. Use spoon to keep the
egg soaked in the liquid.
5. Let the egg sit overnight.
6. Next day: remove the eggs from the beakers and rinse lightly with distilled water to remove any
liquids.
7. Weigh each egg in the same petri dish as before; make sure the eggs are dry.
8. Record your results.
RESULTS:

1. Complete the table below. (2 pts each)

Liquids Weight of egg (before soaking) Weight of egg (after soaking)
1. Distilled water

2. Syrup

3. Brine solution

4. Distilled water
with coloring

QUESTIONS:

1. Describe the appearance of the egg before and after soaking in the following liquids: (2 pts each)
a. Distilled water

b. Syrup

c. Brine solution

d. Distilled water with coloring

2. Why is your naked egg that was soaked in vinegar bigger than a shelled egg? (3 pts)

3. Why does an egg in corn syrup and brine solution change shape and weight? (3 pts)

4. Define the following: (2 pts each)

a. Osmotic pressure
b. Hypertonic solution
c. Hypotonic solution
d. Isotonic solution

CONCLUSION: (4 pts)