Egg Osmosis
When the egg was placed in vinegar, water traveled
Lab
By: Jake Holt
2. When the egg was placed in the syrup, the water molecules
moved out of the egg through the lipid bilayer and into the
syrup. I know this because upon viewing the egg I discovered
that it had become very shriveled and much smaller. Then I
observed that there appeared to be a thin layer of water, in
which the egg was floating, on top of the denser syrup. When
we measured the egg’s mass we found that it had decreased
37.9 grams (88.9-51g). We also found that the volume in the
beaker has increased 25 ML (200-225ML). The water moved
in this way because the concentration of water inside the egg
was higher than the concentration of water in the syrup, which
caused the water to move out of the egg through the lipid
bilayer into the beaker because of osmosis. The syrup was a
hypertonic liquid.
1.
through the lipid bilayer into the egg. I know this because
the egg went up 27.1 grams in mass (61.8-88.9g) and the
volume of vinegar left inside the beaker was 40 ML lower
(200-160ML). The water moved in this way because the
concentration of water inside the egg was lower than the
concentration in the vinegar causing the water to move
through the lipid bilayer because of osmosis. The vinegar
was a hypotonic liquid.
Hypothesis
If the liquid has a higher concentration of
water than the inside of the egg, water will
move through the lipid bilayer into the egg
causing the concentration of water inside
the egg to rise. If the liquid has a lower
concentration of water than the inside of the
egg, water will move through the lipid
bilayer out of the egg making the amount of
water inside lower.
3. When the egg removed from the syrup the volume of liquid in the beaker had gone up
25 ML. The water in the egg traveled through the lipid bilayer into the syrup on the outside.
This is because the syrup was a hypertonic solution. When a solution is hypertonic the
concentration of water outside the cell is lower than inside causing the water to move out
because of osmosis. This would also explain why the egg was shriveled further proving
that water left the egg to go into the syrup.

4. When the egg was placed in the distilled (pure) water, the water moved into the egg through
the lipid bilayer. When observing the egg after it had spent the night in the water it appeared
much more full and almost ready to burst instead of shriveled like it had been the day before.
After measuring it we found that the mass of the egg had increased 40 grams (51-91g) and the
volume left inside the beaker had decreased 40 ML (200-160ML). This happened because the
concentration of water inside the egg was lower than the distilled water causing the water to
move through the lipid bilayer into the egg because of osmosis. The water was a hypotonic
solution.

My hypothesis was validated because

when the solution had a higher
concentration of water than the egg,
water moved into the egg, and when the
egg had a higher concentration of water
than the solution water moved out of the
egg.