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    Group 2: Laboratory Sheet # 2.1 "Naked Egg Experiment"

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    Mikel Ninalga
    The document describes an experiment where eggs are submerged in different solutions to observe the effects on the eggshell and contents. Three raw eggs were each placed in vinegar, glucose syrup, and a food coloring solution for 1-3 days. The vinegar caused the shells to soften and dissolve, allowing the yolk to be seen clearly. In glucose, the egg shrank and the yolk was more visible. In food coloring, the egg expanded and its color changed within. Observations of cell transport and differences between exocytosis and endocytosis are also discussed.

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    Group 2: Laboratory Sheet # 2.1 "Naked Egg Experiment"

    Uploaded by

    Mikel Ninalga
    119 views2 pages
    The document describes an experiment where eggs are submerged in different solutions to observe the effects on the eggshell and contents. Three raw eggs were each placed in vinegar, glucose syrup, and a food coloring solution for 1-3 days. The vinegar caused the shells to soften and dissolve, allowing the yolk to be seen clearly. In glucose, the egg shrank and the yolk was more visible. In food coloring, the egg expanded and its color changed within. Observations of cell transport and differences between exocytosis and endocytosis are also discussed.

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    Naked egg

    Original Title

    Group 2

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    The document describes an experiment where eggs are submerged in different solutions to observe the effects on the eggshell and contents. Three raw eggs were each placed in vinegar, glucose syrup, and a food coloring solution for 1-3 days. The vinegar caused the shells to soften and dissolve, allowing the yolk to be seen clearly. In glucose, the egg shrank and the yolk was more visible. In food coloring, the egg expanded and its color changed within. Observations of cell transport and differences between exocytosis and endocytosis are also discussed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    119 views2 pages

    Group 2: Laboratory Sheet # 2.1 "Naked Egg Experiment"

    Uploaded by

    Mikel Ninalga
    The document describes an experiment where eggs are submerged in different solutions to observe the effects on the eggshell and contents. Three raw eggs were each placed in vinegar, glucose syrup, and a food coloring solution for 1-3 days. The vinegar caused the shells to soften and dissolve, allowing the yolk to be seen clearly. In glucose, the egg shrank and the yolk was more visible. In food coloring, the egg expanded and its color changed within. Observations of cell transport and differences between exocytosis and endocytosis are also discussed.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Group 2: Laboratory Sheet # 2.

    “Naked Egg Experiment”

    Custodio, Niñalga, Flores, Serrano, Bonsol, Camano

    I. Materials Needed
     3 pcs of raw eggs
     Vinegar
     Glucose Syrup
     Food coloring
     Jar

    II. Procedure
    1. Prepare the needed materials.
    2. Put the vinegar in a jar.
    3. Submerge three raw eggs in a jar that contains vinegar.
    4. Leave the jar for two to three days.
    5. Get the raw egg and wash off the egg’s outer the shell.
    6. Put the glucose on a jar and submerged one egg and leave it for 1 day.
    7. On the second jar put a food coloring and add water then submerged the egg in the solution
    and leave it for 1 day.

    III. Observations
    Egg Submerged in the Vinegar
    - As the egg was submerged in the vinegar, bubbles start to emerge around the egg. After a
    couple of hours of being submerged in the vinegar, the yolk can be seen clearly in the light. On
    the fourth day of getting submerged, the shell softened and by washing the egg, the shell was
    no longer there. The texture of the egg is now smooth and a bit of rubber.

    Egg Submerged in Glucose


    - After the egg was removed from the vinegar, it was now then submerged into the glucose
    syrup. After a day of being submerged, the egg started shrinking, the yolk of the egg is now
    more visible here than in the vinegar submersion.

    Egg Submerged in Food Coloring


    - After the egg was removed from the glucose syrup, it was now the submerged into the food
    dye solution. After 24 hours of being submerged, the egg started to expand same as vinegar
    solution, the yolk is now less visible and there’s a change in color happened inside the egg.
    IV. Illustration

     How did the egg change in appearance after each set up?

    V. Question

    1. What are the components of each solution (vinegar, glucose, and food coloring) that had an effect on
    the egg?

     Vinegar contains acetic acid, acetic acid which is present in vinegar reacts with calcium
    carbonate that is present to egg shell. Glucose syrups is composed of 90% glucose, naked egg
    submerged in glucose syrup makes a hypertonic solution which makes the egg look shriveled.
    Food dye required water, it is permeable in egg membrane. Naked egg submerged in food dye
    solution makes a hypotonic solution which make the egg look bigger.

    2. What kind of cell transport did you observe in your experiment? Was it active or passive? Explain.

     Diffusion. Simple type of passive transport. Diffusion is a passive transport which moves the
    regions of concentration from high to low. Which explain the whitening of the vinegar because
    of the calcium that is concentrated in egg shell and floats away when engulf with vinegar.

    3. Differentiate exocytosis from endocytosis

     Exocytosis and endocytosis just differ in place. Exocytosis used to transport inside components
    to outside components of the cell which is transported with the help of vesicle to fuse with the
    plasma membrane. Endocytosis is a substance capturing mechanism which submerge a outside
    substance using cell membrane then being brought into the inside of the cell.

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