In this lab, we placed 2 eggs that were previously soaked in vinegar in different solutions for 48 hours. One was placed into deionized water and the other was placed into sugar water.
When the sugar concentration in the water was greater, the mass and the circumference decreased by an average of 45.9% and 22.1% respectively. This was because it was hypertonic and there was a higher concentration of the solute (sugar) outside the egg than inside the egg. This caused the water inside the egg to diffuse out of the membrane to dilute the sugar water outside. The loss of fluid made the egg have a lower mass and circumference.
Deionized Water Class Data
Sugar Water Class Data
The cell's internal conditions changed throughout this experiment because it wanted to maintain equilibrium with the solutions outside of the cell. Putting the egg in vinegar probably made the membrane of the egg have some vinegar on it. So when the egg was placed in water, it lost some of its mass because of the egg trying to maintain equilibrium by diluting the vinegar water. However, since there wasn't much vinegar, it just lost an average of 0.44% of its mass and 7.78% of its circumference.
This lab demonstrates passive transport where the sugar tried to move from high to low concentration, but was not small enough to go through the membrane, so the water moved to dilute the sugar instead.
A real life application of this is when water is sprinkled on vegetables to keep them fresh. The solution inside the vegetable is a mixture of water and fructose or fruit sugars. The sugar attempts to move outside the vegetable but can't, so instead, the water from outside diffuses inside and makes the vegetable more juicy. Another example is when icy roads are salted to melt all of the ice. This is because the salt is at a greater concentration outside the ice cubes. So the ice melts to dilute the salt. This is a fast and simple way to melt the ice.
Based on this experiment, I would now want to test this with different kinds of fruits and vegetables with different amounts of sugar in them. Based on the growth or shrinking of the vegetables you would be able to tell which ones have the highest sugar content.
When the sugar concentration in the water was greater, the mass and the circumference decreased by an average of 45.9% and 22.1% respectively. This was because it was hypertonic and there was a higher concentration of the solute (sugar) outside the egg than inside the egg. This caused the water inside the egg to diffuse out of the membrane to dilute the sugar water outside. The loss of fluid made the egg have a lower mass and circumference.
Deionized Water Class Data
GROUP #
|
1
|
3
|
6
|
8
|
AVG
|
% Change in Mass
|
-0.95%
|
0.4%
|
-0.38%
|
-0.84%
|
-0.44%
|
% Change in Circumference
|
5.88%
|
0.6%
|
25.9%
|
0%
|
7.78%
|
Sugar Water Class Data
GROUP #
|
2
|
4
|
5
|
7
|
AVG
|
% Change in Mass
|
-47.15%
|
-44.25%
|
-46.08%
|
-46.89%
|
-45.9%
|
% Change in Circumference
|
-24.24%
|
-17.64%
|
-18.75%
|
-27.8%
|
-22.1%
|
The cell's internal conditions changed throughout this experiment because it wanted to maintain equilibrium with the solutions outside of the cell. Putting the egg in vinegar probably made the membrane of the egg have some vinegar on it. So when the egg was placed in water, it lost some of its mass because of the egg trying to maintain equilibrium by diluting the vinegar water. However, since there wasn't much vinegar, it just lost an average of 0.44% of its mass and 7.78% of its circumference.
This lab demonstrates passive transport where the sugar tried to move from high to low concentration, but was not small enough to go through the membrane, so the water moved to dilute the sugar instead.
A real life application of this is when water is sprinkled on vegetables to keep them fresh. The solution inside the vegetable is a mixture of water and fructose or fruit sugars. The sugar attempts to move outside the vegetable but can't, so instead, the water from outside diffuses inside and makes the vegetable more juicy. Another example is when icy roads are salted to melt all of the ice. This is because the salt is at a greater concentration outside the ice cubes. So the ice melts to dilute the salt. This is a fast and simple way to melt the ice.
Based on this experiment, I would now want to test this with different kinds of fruits and vegetables with different amounts of sugar in them. Based on the growth or shrinking of the vegetables you would be able to tell which ones have the highest sugar content.
24 hour time lapse of our Egg Diffusion Lab. Egg on left in corn syrup, egg on right in DH2O pic.twitter.com/wdfujQyBXM— Mr. Orre's Class (@OrreBiology) October 5, 2016
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