Osmosis in chicken eggs

Osmosis in chicken eggs

Internal Assessment Design Plan

How does the concentration Gradient of salt affect the Mass of raw chicken eggs through osmosis ?

Osmosis is the diffusion of water from a lower concentration solution to a higher concentration solution separating the two solutions. The difference in the concentration of molecules across a space is called concentration gradient.

If there

To observe osmosis in the eggs, I have to put them in vinegar for 24 hours so the shell can dissolve itself and so the membrane could allow the solutions to go in and out of it. When the eggs are without the shell, I have to weight them before putting them in four solutions with different concentration of salt ( o%, 20%, 25%, 30% ). After leaving the eggs in the solutions for 24 hours, I take them out of the solutions and weight them again to observe the changes of osmosis.

If the eggs are placed in solutions of different concentrations of salt, then their mass will increase.

Units & uncertainty Range

Independent Variable

Concentration of salt ± 0.5 % 0-75 %

Dependent Variable

Osmosis in percent change ± 0.5 %

To identify the differences of weight between the eggs after 24 hours in salted water.

Materials:

-12 raw chicken eggs (if the

-250 mL breaker x12

-20%, 25%, 30% concentration of salt each 150 mL

-One beaker with 150mL of distilled water

-String stick

-ScoutPro scale

-Big spoon

- 15 plastic cups

-1L vinegar

- Plastic wrapper

-Mask tape

-Pencil

Procedure:

1-Put an egg into 250mL beaker; add 200ml of vinegar into the beaker and cover with a plastic wrapper, repeat this procedure 3 times.

2-Place the 12 beakers with the eggs into the refrigerator for 24 hours

3-Put the plastic cup on the ScoutPro scale and put the mass to 0.

4-After take out the egg out of the vinegar with a big spoon and put each egg in plastic cup and measure its mass

5-Place each chicken egg in an empty 250 mL backer

6-Add 150mL of 0% concentration of salt in one of the beaker

7-Repeat step 6 for 20%, 25% and 30% concentration of salt in the beaker

8-Use tape and pencil to label the concentration gradient of salt in each beaker

9-Cover

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