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.
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