THE EGG-SPERIMENT

SAFETY NOTES:

1. RAW EGGS CAN CARRY SALMONELLA (HARMFUL BACTERIA). BE SURE TO WASH YOUR HANDS AFTER HANDLING THE EGGS. 2. HANDLE YOUR EGG VERY CAREFULLY SO THAT IT DOES NOT BREAK.

PURPOSE:

1. TO SOAK AN EGG IN VARIOUS LIQUIDS AND OBSERVE HOW THE EGG CHANGES. 2. TO RELATE THESE CHANGES TO CELL MEMBRANES & PROCESSES.

MATERIALS:

RAW EGG, 150-200 ML VINEGAR, TAP WATER, SALT WATER, AND OTHER LIQUIDS, METRIC TAPE, TRIPLE BEAM, BALANCE, PLASTIC CUP TO HOLD EGG, BEAKER, MARKER, MASKING TAPE & JOURNAL

PROCEDURE

DAY 1

1. OBTAIN AN UNCOOKED EGG. LOOK AT IT CAREFULLY CHECK IT FOR CRACKS. ASK FOR A DIFFERENT EGG IF A CRACK IS FOUND. 2. IN YOUR JOURNAL RECORD THE LAB TITLE AND OBSERVATIONS. INCLUDE A DRAWINGS OF BOTH SIDES OF THE EGG & WRITTEN OBSERVATIONS ABOUT THE EGG SHELL. 3. MEASURE THE CIRCUMFERENCE OF THE EGG AROUND THE “EQUATOR” AS SHOWN AND RECORD IT IN MILLIMETERS.

4 . MASS OF THE PLASTIC CUP AND RECORD IT IN THE DATA TABLE. GENTLY PLACE THE EGG INSIDE AND TAKE THE MASS AGAIN.

RECORD: EGG MASS = (MASS OF CUP + EGG) – MASS OF CUP

5. ADD ENOUGH VINEGAR TO COVER THE EGG UNTIL IT IS JUST BARELY FLOATING, ABOUT 150 200 ML. AVOID USING TOO MUCH VINEGAR.

6. COVER THE CUP WITH PLASTIC WRAP; SECURE IT WITH A RUBBER BAND.

7. WAIT SEVERAL MINUTES, THEN MAKE YOUR OBSERVATIONS & RECORD THEM IN YOUR JOURNAL. DESCRIBE WHAT YOU SEE & TELL WHY THIS CHANGE IS HAPPENING. 8. CLEAN UP THE TABLE AND COUNTER AREAS. STORE ALL CUPS ON THE CLASS TRAY UNTIL THE NEXT OBSERVATION TIME. YOU WILL BE OBSERVING THIS EGG OVER THE NEXT WEEK.

PROCEDURE DAY 2:

1. OBTAIN YOUR TEAM’S EGG CUP FROM THE CLASS TRAY. MAKE SOME QUICK OBSERVATIONS OF THE CHANGES YOU OBSERVE IN THE EGG AND THE VINEGAR AND RECORD THEM. 2. AT THE SINK, HOLD YOUR HAND OVER THE CUP OPENING AND CAREFULLY POUR THE VINEGAR OFF INTO THE SINK. RINSE THE CUP. 3. CLEAN THE EGG USING A GENTLE TRICKLE OF COOL WATER. GENTLY RUB THE MEMBRANE TO REMOVE ANY OF THE SOFTENED EGG SHELL. IF THE SHELL SEEMS TOUGH DO NOT TRY TO PEEL IT OFF. CAREFULLY PLACE THE EGG BACK INTO YOUR CUP. 4. MEASURE THE MASS OF THE EGG IN THE CUP. CALCULATE THE MASS OF THE EGG ALONE. RECORD IT IN THE DATA TABLE. USE THE STRING TO MEASURE THE CIRCUMFERENCE OF THE EGG; RECORD. 5. MAKE ANOTHER DRAWING IN YOUR JOURNAL. SHOW THE DETAILS OF YOUR OBSERVATION; USE COLORED PENCILS. KEEP THE EGG IN THE CUP IN CASE THE MEMBRANE BREAKS.

IF DISASTER HAPPENS EVERYONE HELPS TO CLEAN UP IMMEDIATELY!

6.

VERY GENTLY

TABLE.

, TAKE TURNS TO FEEL THE EGG MEMBRANE WITH YOUR FINGER TIP. HOW DOES IT FEEL AND LOOK? RECORD THESE QUALITATIVE OBSERVATIONS IN YOUR DATA 7. ADD 150-200 ML OF OTHER LIQUIDS TO THE CUP AND REPLACE THE PLASTIC COVER AGAIN. RETURN THE CUP TO THE CLASS TRAY. CLEAN UP WORK SPACES AND WASH HANDS. DISCUSSION: WHAT PROCESS COULD HAVE CHANGED YOUR EGG SO MUCH? WHAT IS YOUR EVIDENCE OF THIS?

OTHER LIQUIDS: SUGAR WATER; SALT WATER; OTHER SUBSTANCES SUCH AS SYRUP, CORN SYRUP, SODA, ETC.

PROCEDURE DAY 3 [15 MINUTES] • TAKE DETAILED OBSERVATIONS OF YOUR EGG: • MASS • CIRCUMFERENCE • DRAW A PICTURE OF WHAT IT LOOKS LIKE • [THESE SHOULD ALL BE DONE IN YOUR COMPOSITION BOOK IN TABLE 1]

Liquid Type

Isopropyl Alcohol (70%) Corn Syrup PROCEDURE DAY 3 – CLASS DATA PERIOD 6

Weight (grams) Weight after soaking (grams) Total amount of Weight gained/lost (grams) Percent Weight Change Circumference Percent Circumference Change

73g 56g -17g = -17/73 - 23% Before: 13cm After: 10cm = -3/13 - 23% 68g 50.2g

- 17.8g

Salt Water Corn Syrup Corn Syrup Sugar Water 49.8g

87.7g

82.5g

95 g 88.8g

48.2g

49.7g

88 g +39g - 39.4g

- 32.8

- 7g = - 17.8/68 - 26% =+39/49.8

+78% = -39.4/87.7

- 45% = -32.8/82.5

- 40% = - 7/95 - 7% Before:13.1cm

After:13.0cm

Before:12.5 cm After:15.5cm

Before: 14cm After:13cm Before:13.5cm

After:13.5cm

Before: 15cm After: 17cm = - 0.1/13.1

- 1% =+3/12.5

+24% = - 1/14 - 7% =0% = +2/15 + 13%

Liquid Type

Isopropyl Alcohol (70%) Corn Syrup PROCEDURE DAY 3 – CLASS DATA PERIOD 4

Beginning Weight (grams)

51.5g

Weight after soaking (grams)

56g

Total amount of Weight gained/lost (grams)

+4.5g

Percent Weight Change

=+4.5/51.5

+9%

Circumference Percent Circumference Change

Before:15cm After: 13.5cm

= -1.5/15 - 10% 69.5 g 52.2 g - 17.3 g = -25% Salt Water Sugar Water Soda (Grape) 63.1g

47.5g

80.7g

85.1g

69.9g

86.5g

+22g +22.4g

+5.8

=+22/63.1

+35% =+22.4/47.5

+47% =+5.8/80.7

+7.2% Before:16cm After:14cm Before:8.5

After:6.5

Before:13.5cm

After: 15cm Before:14 cm After: 14 cm = -2/16 -12.5% =-2/8.5

- 24% =+1.5/13.5

+11% =0/14 = 0%

Liquid Type Beginning Weight (grams)

Isopropyl Alcohol (70%) 69.1

Maple Syrup 68 PROCEDURE DAY 3 – CLASS DATA PERIOD 2

Weight after soaking (grams)

50.3

67

Total amount of Weight gained/lost (grams)

-18.8

-1

Percent Weight Change

-7.27% -1.5%

Circumference Percent Circumference Change

Start: 15cm End: 13cm Start: 15cm End: 14cm =-2/15 = -13.3% =-1/15 = -6.7% Salt Water Sugar Water Flavored Water 51.6

45.5

70 68 +18.4

+22.5

+35.7% +49.5% Start: 14cm End: 15 cm Start:12.5cm

End:16.6cm

=+1/14 = +7% =+4.1/12.5 = +33%

PROCEDURE DAY 3 • WHAT LIQUIDS CAUSED THE EGG TO SWELL?

• WHAT LIQUIDS CAUSED THE EGG TO SHRINK?

• WHAT PROCESS CAUSED THE EGG TO SWELL OR SHRINK? • • BE SPECIFIC; DISCUSS EACH LIQUID DIFFUSION? - REVIEW • OSMOSIS? - REVIEW • WHICH COLUMNS WILL YOU USE TO CREATE YOUR GRAPH?

PROCEDURE DAY 3 • THE NAME OF YOUR INDEPENDENT VARIABLE IS _______________________________________ AND WILL BE PLACED ON THE _____ AXIS. THE NAME OF THE DEPENDENT VARIABLE IS _________________________________ AND WILL BE PLACED ON THE _____ AXIS.

• THE TITLE OF THE GRAPH SHOULD INCLUDE THE NAME OF BOTH THE INDEPENDENT AND DEPENDENT VARIABLES.

• WRITE DOWN A NAME FOR YOUR GRAPH: • WHAT TYPE OF GRAPH SHOULD YOU USE TO REPRESENT YOUR DATA? • CREATE A GRAPH TO REPRESENT YOUR DATA. MAKE SURE TO LABEL BOTH AXIS, TO INCLUDE A TITLE, TO FILL AS MUCH OF THE GRAPH PAPER AS POSSIBLE, EVENLY SPACE THE INTERVALS, AND TO LABEL EACH BAR WITH THE TYPE OF LIQUID THAT THE EGG SOAKED IN.