Egg Diffusion Lab

Egg Diffusion Lab

1.As the sugar concentration increased the change in mass, and the circumference greatly improved. In the Deionized Water, the %change of Mass was greater than the % of Change in circumference with 3.06% greater than 0.05%, which would be the Solvent greater than the Solute greater, making it Hypertonic. This is because the water is diffusing from the outside of the cell(high concentration) to interior of the cell(low concentration). Same as the Sugar Water where the change in mass which was -52.9% is greater than -21.3 %, the water inside the container is having diffusion where it is moving from the high concentration(cup) to low concentration (outside of the cup).

2.A cell’s internal environment changes along with the external environment because the solute is greater on the outside of the cell membrane than in the membrane. In the Lab, as we put the Egg inside the water, the egg expanded bigger and bigger because of Osmosis ;when we put the Egg inside the vinegar, the egg’s shell came out and when the egg was in sugar it does not change because the sugar is the solute of the egg, that contains water. So with water, vinegar, and sugar as external conditions for the Egg cell, it does have significant changes of it.

3. This lab demonstrates about Hypotonic and Hypertonic changes in the cell along with passive diffusion among the cell.  Even though the Egg cell had mostly Hypertonic changes, it can be possible that it has Hypotonic changes. For example, if the lab eliminated sugar, then the Egg cell would be mostly water interior, which is greater inside the Egg cell than outside of the cell. Then, the Hypertonic changes would be the Egg cell right now where outside of the cell is greater than inside the cell. Also, since water can pass through the Egg Membrane by diffusing and that the Membrane is semipermeable, this leads to passive diffusion for water among the egg cell.

4. This lab can be applied in the real-life where now there is a reason that they put salt on roads during the winter seasons because to help decrease the temperature of the freezing, causing the water to diffuse from high concentration to low concentration. By the water mainly transferring out of the egg cell, the Egg diffusion lab taught how eggs and their shapes are made, which is by losing water by diffusion. So by learning this, we can apply to it of how fruits like apple and grapes are made at normal size, because of diffusion.

5. Based on the Egg Diffusion Lab, I would test whether if scrambled eggs or fried eggs can be diffused to be a normal egg again. If a boiled egg can be diffused as a normal egg, can the scrambled egg or fried egg be also diffused to a normal egg as a boiled egg could?