So, to sum things up. We did an experiment involving eggs, vinegar, water, and corn syrup. First, you pop two eggs in vinegar to dissolve their shell, and then wait 24 hours. Afterwards you put those two eggs in water and corn syrup separately and wait. When you take them out after 24 hours, the one in water should be swollen and the one in corn syrup will be shriveled. (h-heh, shriveled eggs.)
and like… shriveled heads from Harry Potter.

investigative design

investigative design + data table

observations + final model

 

 

 

 

 

 

 

 

My design is repeatable by another person because I have a procedure that states very clearly what to do and have an appropiate model as well. The investigative design says the liquids are vinegar, corn syrup and water. It also states what inquiry question topics we can observe! As well, it shows my prediction for what would happen. An improvement would definitely to be writing down the amount of liquid used and more specific instructions.

When I first watched the phenomenon, I thought that there might be air bubbles inside the egg escaping and going inside. However, it is much different after I weighed them, with their weight changing from around, not being the same, like my prediction. Also the egg in water didn’t float, because it should’ve if it had air bubbles. In corn syrup it turned from 75.4 to 51.56, which obviously shows it getting lighter, and 75.4 to 100.25 in water. After looking at the experiment, I believe that the egg membrane allows certain molecules to pass and certain not to pass with the size of the particle. Sort of like a netting? But a tiny microscopic one… So, in Karo Syrup, the glucose was to big to get in so water molecules went out of the egg so it shrunk, sort of an explanation for the watery consistency of the corn syrup (but it also did separate into layers), and how in the water, it enlarged because stuff couldn’t get out of the egg, but water molecules could flow freely in between the two.

This is called a selectively permeable membrane and apparently can also be seen in cells, letting nutrients get in and other things that might be useful to the cell. This is an effective way to sort things automatically as some molecules will harm the eggs while other molecules the egg needs. A cell is like an egg, with a membrane. The egg’s white fluid can also be like the cell’s cytoplasm and the yolk is like the nucleus. The nucleus contains genes, as does the egg. Some differences are that the egg can have a small baby in it and develop into a chicken while the nucleus cannot “hatch” a baby, but it can duplicate the cell.

Material moves in or out of a cell by passing through the membrane and the movement of matter is based upon particle’s sizes! Water molecules are smaller than sugar molecules so water can pass through the egg’s “netting” but glucose can’t.

 

 

Shrunken heads eggs for life and expanding eggs.