Hypothesis

Our group has decided to soak 8 eggs in total. 2 in sucrose solution, and 2 in tomato sauce, 2 in F&N cherry and 2 in plain water. Each liquid has a different water potential. The reason why we put the eggs in 4 different solutions is because we want to test the movement of water molecules in more solutions and also for fun. :)

Therefore, our hypothesis is:

The eggs soaked in sucrose solution, plain water and F&N cherry will increase in size and the eggs soaked in tomato sauce and will decrease in size.

This is because we think that the sucrose solution, plain water and F&N cherry has a higher water potential compared to the eggs and thus water will enter the eggs via osmosis. Vice versa for the one in tomato sauce.

Variables

Here are some of the variables that affect the experiment.

Independent Variables:

1) Water
2) Sucrose solution
3) F&N Cherry
4) Tomato sauce

Dependent Variables:

1) The final circumference of the eggs / Circumference change
2) The final mass of the eggs / Mass change

Controlled Variables:

1) Temperature
2) Egg size, brand and type
3) Time
4) Containers

If most the variables are not properly measured or used, it can affect the results of the experiment. For example, the type and brand of eggs used must be the same, as different brands of eggs might have different masses. Thus, the results of the experiment will be inaccurate, as the mass of the eggs might differ greatly.

Procedures / Method

Procedure to carry out the experiment:

1) Get 8 eggs and soak them in vinegar for about a day or 2 to de-shell them.
*(This must be done as the egg shell is too hard and does not allow water molecules to pass through it, therefore preventing osmosis.)
*( Before de-shelling, the egg is hard and strong. But after soaking it in vinegar, the egg becomes rather translucent, and it feels bouncy and soft)

2) After the egg has completely de-shelled, measure the circumference of each egg using a measuring strip and record it down.

3) Then take use a small measuring scale and measure the mass of each of the eggs.

4) Get 8 containers and fill 2 with the same amount of sucrose solution, 2 with the same amount of tomato sauce, 2 with F&N cherry and 2 with plain water.

5) Soak the eggs into the containers filled with the different solutions.
*( Soaking two eggs in each solution would make the results of the final circumference more accurate.)
*( Make sure that the cover of the container is in place at all times to ensure that heat is not lost or gained and to prevent evaporation. All these can cause the experiment results to be inaccurate)

6) Leave the eggs to soak for 1 day

7) After 1 day, take the eggs out, wipe it dry and measure the new circumference and compare them with the initial circumference for each egg.

8) Do the same for the mass.

9) Compare your results for both the initial and final measurements and see if they fulfill your hypothesis.

10) Conclude your experiment.

Apparatus / Materials

List of apparatus used:

1) 8 plastic containers (regtangular or circular)
2) Flexible measuring strip.
3) Small weighing scale

List of materials used:
1) 8 hen eggs
2) 3/4 container full Sucrose solution
3) 3/4 container full Plain water
4) 3/4 cotainer full F&N cherry
5) 3/4 container full tomato sauce
6) Vinegar

Collected Data - Circumference

Measurements of Circumference:

1) Eggs soaked in sucrose solution (average):
Initial - 14.9cm
Final - 15.8cm

2) Eggs soaked in tomato sauce (average): I
nitial: 15.7cm
Final: 15.4cm

3) Eggs soaked in F&N cherry (average):
Initial: 15.6cm
Final: 16.1cm

4) Eggs soaked in plain water (average):
Initial: 16.7
Final: 17.1

Collected Data - Mass

These are the masses of the eggs ( de-shelled )( The average of the 2 eggs are taken ) -

1) Eggs soaked in sucrose solution :
Initial: 50.1 grams
Final: 58.4 grams

2) Eggs soaked in tomato sauce :
Initial: 51.5 grams
Final: 49.8 grams

3) Eggs soaked in F&N cherry:
Initial: 50.4 grams
Final: 53.4 grams

4) Eggs soaked in plain water:
Initial: 51.1 grams
Final: 54.3 grams

Conclusion

Given the initial and final circumference of the eggs, we can tell that all the eggs have an increased circumference except for the one in tomato sauce, which has shrunk. We have made sure that we conducted the experiment fairly and we kept the variables constant. Judging from the results, we can say that the eggs in the sucrose solution, plain water and F&N cherry have increased in size as the circumference has increased. Thus, the solutions have a higher water potential then the eggs.

The results for the eggs in tomato sauce are the opposite of the ones in the first 3 solutions i have mentioned. The circumference as decreased, leading us to say that the eggs have decreased in size overall. Thus, the water potential in the tomato is lower than the eggs.

To further clarify if our hypothesis can be accepted, we also calculated the initial and final mass to see if the eggs have increased or decreased in size. From our results, we see that the eggs soaked in sucrose solution, plain water and F&N cherry have increased in mass and the ones in the tomato sauce has decreased in mass. These back-up results definitely prove that there is an increase is size of the eggs soaked in the sucrose solution, plain water and F&N cherry, and that there is a decrease in the size of the egg soaked in tomato sauce.

Therefore.....

OUR HYPOTHESIS IS EXCEPTED!! :)

*P.S: Click 'older posts' at the bottom to see pictures