COLOR CHANGING FLOWER

Presented by:
Caracol, Ryden Ham D.
Ceniza, Fatima Ivan S.
Daplin, Kassandra Claire R.
Flores, Elaiza May
Ong-oh, Jafaar Fritz Jerald
Salam, Amirah P.

An experiment submitted by the students of Bachelor of Science in Nursing section 1C

October 2020
Objectives:
 To make the flowers change its color
 To see how the color moves into the flower
 To identify if the flower’s Xylem works and active

Methodology:
There are 2 different ways in doing the Color Changing
I. Materials:
▪ White Flowers (such as Roses or Chrysanthemums)
▪ Container
▪ Water
▪ Food Coloring (violet, yellow, blue)
▪ Scissors or Cutter

II. Procedure
1. Fill each 200ml container with 150ml of water.
2. Add 6-10 drops of food coloring into each of the container (more drops, more
pigmentation happen).
3. Carefully cut the stem half inches of its size.
4. After cutting the stem half of its size, cut the stem from the bottom to 3 inches
in half (lengthwise).
5. Place each flower on the container
6. Wait an hour and observe your flowers’ petals, full pigmentation will be
observe in 12hrs from experimentation.
Another way:
1. Prepare a 300ml water.
2. Cut the stem to 45 degree angle.
3. Fill the vase with the prepared water.
4. Put at least 20-30 drops of food coloring. You can also add more to make the
color of the flower darker.
5. Keep them in a cool place overnight.
 III. Results:
As we observe the process, the result were successful. The color was vibrant and
visible to the eyes. It was also observed the movement of the color into the
flowers. Xylem was present and active in the flowers since we can see how the
color improves as time pass by, which means the flowers consumes the water and
getting moisture from it, Therefore, the objectives were attained. The color results
may vary by the flowers’ size or its water absorption.

Significance:
The significance of this experiment is to see the water movement in the flower. By doing
this we can learn or observed the Xylem was present. This can happen because water
sticks to itself (cohesion) and because the tubes in the plant stem are very tiny. This
water movement process through tiny tubes is called capillary action. Coloring the water
with food coloring does not harm the plant but it allows you to see the movement of
water into the flower.

Generalization/Concept:
We conducted this experiment to observed and see the movement of the water into the
flower. By doing this experiment we saw the Xylem was present in the flower that we
have use. We, who conducted the experiment observed that flowers are constant in
“consuming” water.

In conducting this experiment, we used various materials that will make things possible
for this experiment.White Flowers (such as Roses or Chrysanthemums), container, water,
food Coloring (violet, yellow, blue), scissors or cutter. Before proceeding on doing this
experiment, we followed the proper precaution though we are not using hazardous
materials but we practicing proper ways in making laboratory experiment. We followed
two procedures in this experiment and used different variety of flowers to see the effect
in the flower.

To conclude, we saw the effect of the water to the plant, and we can that plants are alike
to use they use water as the source of their survival. The color results may vary on the
flowers that was used and how much water and food coloring added. Also the food
coloring can’t harm the plant it just add color to the flower.

Documentation:
 Osmosis Experiment: Dissolving
Egg Shells with Vinegar

Presented by:
Caracol, Ryden Ham D.
Ceniza, Fatima Ivan S.
Daplin, Kassandra Claire R.
Flores, Elaiza May
Ong-oh, Jafaar Fritz Jerald
Salam, Amirah P.

An experiment submitted by the students of Bachelor of Science in Nursing section 1C

October 2020
Objectives:
 Describe osmosis.
 Determine the direction of water movement based on solution concentrations.
 Describe the function of a semi-permeable membrane.
 Describe the effects of an acid-base reaction.

Methodology:
I. Materials:
▪ 2 Raw egg
▪ Vinegar (about 2 cups)
▪ 2 Glasses (large enough to fit the egg plus liquid)
▪ 2 butter knives or spoon
II. Procedure:
Note: It’s okay to touch the eggs, but remember to wash your hands afterwards to
avoid any nasty surprises!
1. Place one egg in each glass. Pour in enough vinegar to cover each egg.
Bubbles will start to form around the egg, and it’ll float up. To keep it
submerged, put a butter knife or spoon in the glass to hold it down.
2. Put the Two glasses in the refrigerator and allow to sit for 24 hours.
3. Gently holding the egg in the glass, pour out the old vinegar. Replace with
fresh vinegar, and let sit in the refrigerator for another 24 hours. Repeat this
process until the shells are fully dissolved and only the membrane remains.
This should take about 2-3 days.
4. Gently remove the eggs using the slotted spoon and rinse with tap water in
the sink. Rinse out the empty glasses as well.
5. Gently put the shell-less eggs on a plate.
III. Results:
Significance:
Osmosis is particular to solutions (dissolved mixtures) separated by a membrane. 
Osmosis is the process in which water moves through a membrane. 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.
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. 

In biological systems, the different solutions are usually separated by a semipermeable

membrane, like cell membranes or kidney tubules. These act sort of like a net that keeps
solutes trapped, but they still allow water to pass through freely. In this way, cells can
keep all of their “guts” contained but still exchange water.

Now, think about the inside of an egg. There’s a lot of water inside of the egg, but a lot
of other things (i.e. solutes) too, like protein and fat. The egg membrane acts as a
semipermeable membrane and keeps all of the dissolved solutes separated but allows the
water to pass through. So, after soaking in vinegar you should have also noticed that the
egg increases a little in size. This is because the water in the vinegar can enter the egg
through the membrane, moving from the higher water concentration in vinegar to the
lower concentration in the egg.

The effects of an acid-base reaction.

The reaction of the eggshell in vinegar is an acid-base reaction. When you submerge an
egg in vinegar, the shell dissolves, leaving the inner semi-permeable membrane intact.
Vinegar (acid) breaks apart the solid calcium carbonate crystals (base) in the eggshell
into their calcium and carbonate parts. The calcium ions stay dissolved in the vinegar
(calcium ions are atoms that are missing electrons), while the carbonate goes on to make
carbon dioxide — the bubbles that you see.

The acidic vinegar leaves the membrane that lines the inside of the shell intact. Some of
the vinegar permeates the membrane due to osmosis, which is why the egg swells. If you
shake the egg, you can see the yolk sloshing around in the white. If the membrane tears,
the contents will spill out just the same as with any raw egg, only now they have been
"pickled" in the vinegar.

Generalization:
In making the Osmosis Experiment: Dissolving Egg Shells with Vinegar we aimed to
dissolve the shell by conducting the experiment procedure, so that we can have the result
of the experiment. By conducting this experiment, we are able to know the connection
between vinegar and egg shell in the process of osmosis and how does acid-base reaction
react to the eggshell.

In conducting this experiment, the materials, we need is a raw egg, about two cups of
white vinegar, a glass container, and a butter knives or spoon. The first thing we do is to
put the egg into the glass container and pour out about 2 cups of vinegar enough to cover
the egg then put a butter knives or spoon to hold the egg down. And then put it to the
refrigerator and allow it to sit for 24hrs. If the egg shell is still not melted, gently  holding
the egg in the glass, pour out the old vinegar. Replace with fresh vinegar, and let sit in
the refrigerator for another 24 hours. Repeat this process until the shells are fully
dissolved and only the membrane remains. This should take about 2-3 days. And lastly
after 2-3 days of sitting the egg in the refrigerator, gently remove the eggs using the
slotted spoon and rinse with tap water in the sink. Rinse out the empty glasses as well
and then gently put the shell-less eggs on a plate.

The result in our experiment was obtained, the outcome of the experiment was aimed due
to the proper procedure that we make. We are able to know the connection between the
vinegar and the egg shell in the process of osmosis and how does acid-base reaction react
to the eggshell. In conclusion the eggshell is dissolved because vinegar is an acid and
eggshells contain calcium carbonate, which is a base. When these two chemicals are
combined, a chemical reaction occurs. Carbon dioxide is formed, which is why you see
the bubbles.