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