Egg Diffusion Lab
The mass and circumference of the egg when the salt concentration increased got a lot smaller, with an average percentage change in mass of -46.0925% and an average percentage change in circumference of -22.11%. A hypertonic solution caused the change because there was more solvent in the egg that left to dilute the corn syrup, causing the shrinkage. The solute moves from areas of high concentration to low until they reach equilibrium.
A cell's internal environment changes as it's external environment changes by using diffusion to adapt to different external environments in order to survive. When the egg was placed in vinegar, it got bigger because since vinegar is part water, it was able to diffuse the water into it to adapt to the new conditions of the vinegar. When placed in water, the egg returned to it's normal size because of an isotonic reaction with the water inside the egg and the water outside the egg. When the egg was placed in sugar, it shrunk because of the solute leaving the egg.
This lab demonstrates hypotonic, hypertonic, and isotonic reactions within a cell. Since we are learning about diffusion and these reactions in class, this lab was important for our proper understanding of the subject.
Fresh vegetables are sprinkled with water at markets so they can stay in a diffused state and remain healthy and fresh. Salting the vegetables would dehydrate them because of a hypertonic solution that would cause the water to diffuse and be replaced with salt water, causing the vegetables to dehydrate and shrivel.
Based on this experiment, I would want to know why snails bubble when they get into contact with salt. I'd want to find a snail-friendly way of testing this though, of course. I think it happens because of a hypertonic reaction with the moisture on the snail's skin conflicting with the salt.
A cell's internal environment changes as it's external environment changes by using diffusion to adapt to different external environments in order to survive. When the egg was placed in vinegar, it got bigger because since vinegar is part water, it was able to diffuse the water into it to adapt to the new conditions of the vinegar. When placed in water, the egg returned to it's normal size because of an isotonic reaction with the water inside the egg and the water outside the egg. When the egg was placed in sugar, it shrunk because of the solute leaving the egg.
This lab demonstrates hypotonic, hypertonic, and isotonic reactions within a cell. Since we are learning about diffusion and these reactions in class, this lab was important for our proper understanding of the subject.
Fresh vegetables are sprinkled with water at markets so they can stay in a diffused state and remain healthy and fresh. Salting the vegetables would dehydrate them because of a hypertonic solution that would cause the water to diffuse and be replaced with salt water, causing the vegetables to dehydrate and shrivel.
Based on this experiment, I would want to know why snails bubble when they get into contact with salt. I'd want to find a snail-friendly way of testing this though, of course. I think it happens because of a hypertonic reaction with the moisture on the snail's skin conflicting with the salt.
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