Egg lab Conclusion
When we place an egg into a solution of vinegar it showed how things get into and out of the cell. The solution that the egg was placed in was 30% vinegar and 70% water. This is called hypertonic because it had more solute (vinegar) than inside of the cell (the egg). Therefore, the osmotic pressure was outside of the egg and the egg soaked up the vinegar.
We then placed the egg into the corn syrup solution and observed what happened. We noticed that the egg released water into the corn syrup. This occurred because the solution outside of the cell had less water than inside of the cell (hypotonic) and the osmotic pressure was inside of the cell and force the water out. Because the solution was not balanced inside and outside of the cell, diffusion takes place until the two solutions are isotonic or balance. This made the egg soft, mushy, and easily broken.
