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Gen Bio 2

This document summarizes the results of an experiment comparing boiled and unboiled eggs. It finds that unboiled eggshells dissolve faster in vinegar due to their more permeable structure. Eggs soaked in vinegar gain weight due to osmosis, whereas those in sugar water lose weight. When submerged in water, eggs regain their original mass and exceed it due to osmosis balancing water concentrations inside and outside the membrane.

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Iva Nicole
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22 views3 pages

Gen Bio 2

This document summarizes the results of an experiment comparing boiled and unboiled eggs. It finds that unboiled eggshells dissolve faster in vinegar due to their more permeable structure. Eggs soaked in vinegar gain weight due to osmosis, whereas those in sugar water lose weight. When submerged in water, eggs regain their original mass and exceed it due to osmosis balancing water concentrations inside and outside the membrane.

Uploaded by

Iva Nicole
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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GENERAL BIOLOGY 2

GROUP 5

Non boiled egg:


Weight- 71grams
Diameter- 13cm

Boiled egg:
Weight-71grams
Diameter-13cm

● What is the difference when the shell of hard-boiled and non


boiled egg dissolve?

● Did the eggs soaked in vinegar become bigger and gain weight?
Explain why.

● What happen when the eggs soaked with solutions?

● What do you observe in the movement of water molecules


during procedure no. 13?

v. Conclusions/Generalizations

Answer:

- When we were observing the reaction of normal and hard-boiled


eggs to vinegar, we found out that the shell of the normal egg
dissolved at a faster rate than that of the hard-boiled egg. This
can be attributed to the fact that the normal eggshell is more
permeable due to the presence of tiny pores that allow the
vinegar to penetrate and break down the calcium carbonate
structure of the shell. In contrast, the hard-boiled eggshell has
been heated, causing the proteins in the eggshell to denature
and form a more compact structure, making it less permeable to
the vinegar. As a result, the shell of the hard-boiled egg takes
longer to dissolve in vinegar-filled jars.

The eggs that were soaked in vinegar gained weight due to the
semipermeable membranes of eggs that only allow certain
substances with high water content, like vinegar, to enter the
egg. This process is a great example of osmosis.

When the eggs were submerged in two different solutions, their


mass changed. The egg in the sugar solution lost some of its
mass due to the lower water content in the solution. On the
other hand, the egg in the vinegar solution gained mass.
Interestingly, when the eggs were immersed in water-filled jars,
they not only regained their initial mass but also exceeded it.

When the eggs were submerged in water, the water molecules


outside the eggs' membranes quickly diffused through the
membrane to balance the concentration of water molecules
inside and outside the eggs. This resulted in a swift rebalancing
of water molecules inside the egg, restoring equilibrium between
the water inside and outside the egg.

Osmosis occurred in both eggs. Osmosis is a process where


water molecules move through a semi-permeable membrane
from an area of high concentration to an area of low
concentration. The vinegar solution helped to dissolve the eggs’
shells and it also made the egg bigger. On the other hand, the
sugar solution made the eggs shrink and lose some of their
mass. Lastly, water made the eggs gain back their shape and
exceed their original mass.
PROOF

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