In this lab, we first put two eggs in vinegar and left them for 48 hours. This was to insure that that the shell of the egg broke down. Next, we measured the circumference and the mass of both eggs. We submerged one egg in dark corn syrup (sugar water) and another in deionized water. We left the eggs in their respective solutions for 48 hours. After 48 hours, we measured the circumference and the mass of both eggs.
Looking at the class data, the mass and circumference of the egg in sugar water went down. On average, the mass decreased by 51.7% and the circumference decreased by 23.67%. This was because of diffusion. There was more solute, sugar, than solvent, water, in the outside of the egg. The opposite was true inside the egg. Diffusion involves the moving of stuff from high to low concentration. The solute cannot move through the membrane, so water from the egg had to move out.
A cell's membrane changes as a result of its external environment because of its semi-permeable membrane, and forces such as passive diffusion acted on it. When we put the egg in vinegar, there was no change because the egg shell prevented stuff from moving out. However, once we put the egg in deionized or sugar water, the egg shell was gone because the vinegar caused the shell to erode. When we put the egg in sugar water, water diffused out, When we put the egg in deionized water, water diffused into the egg.
This lab demonstrates the biological concept of diffusion. In the egg with sugar water, there was a low concentration of water outside and a high concentration inside. The solution was hypertonic. In order to keep the concentration the same, water needed diffuse out. Since sugar cannot move through the membrane, only water could diffuse out. With the egg in deionized water, there was a high concentration outside and a low concentration inside. The water diffused in, and as a result, the egg got bigger.
This lab can be applied to real life solutions. Have you ever wondered why water is sprinkled on vegetables? The principles of diffusion easily explain this. Since there is less water on the outside of the cells than on the inside, through diffusion,water will move into the vegetable cells, expanding them. This creates the impression of a larger vegetable. Also, roads are sometimes salted to melt ice. Salt mixes with the water to form salt water. This effects plants on the side of the road. Since the water on the outside has salt, water diffuses out of the plant to balance it out. This results in shriveled up plants. As you can see, diffusion is everywhere.
Based on this experiment, I would want to test whether fruits with a thin skin, such as apples perform diffusion. The shell or skin sometimes blocks diffusion, but what happens if the skin is thick. The setup would be the exact same thing. A whole apple would be placed in corn syrup and a whole apple would be placed in deionized water.
Looking at the class data, the mass and circumference of the egg in sugar water went down. On average, the mass decreased by 51.7% and the circumference decreased by 23.67%. This was because of diffusion. There was more solute, sugar, than solvent, water, in the outside of the egg. The opposite was true inside the egg. Diffusion involves the moving of stuff from high to low concentration. The solute cannot move through the membrane, so water from the egg had to move out.
A cell's membrane changes as a result of its external environment because of its semi-permeable membrane, and forces such as passive diffusion acted on it. When we put the egg in vinegar, there was no change because the egg shell prevented stuff from moving out. However, once we put the egg in deionized or sugar water, the egg shell was gone because the vinegar caused the shell to erode. When we put the egg in sugar water, water diffused out, When we put the egg in deionized water, water diffused into the egg.
This lab demonstrates the biological concept of diffusion. In the egg with sugar water, there was a low concentration of water outside and a high concentration inside. The solution was hypertonic. In order to keep the concentration the same, water needed diffuse out. Since sugar cannot move through the membrane, only water could diffuse out. With the egg in deionized water, there was a high concentration outside and a low concentration inside. The water diffused in, and as a result, the egg got bigger.
This lab can be applied to real life solutions. Have you ever wondered why water is sprinkled on vegetables? The principles of diffusion easily explain this. Since there is less water on the outside of the cells than on the inside, through diffusion,water will move into the vegetable cells, expanding them. This creates the impression of a larger vegetable. Also, roads are sometimes salted to melt ice. Salt mixes with the water to form salt water. This effects plants on the side of the road. Since the water on the outside has salt, water diffuses out of the plant to balance it out. This results in shriveled up plants. As you can see, diffusion is everywhere.
Based on this experiment, I would want to test whether fruits with a thin skin, such as apples perform diffusion. The shell or skin sometimes blocks diffusion, but what happens if the skin is thick. The setup would be the exact same thing. A whole apple would be placed in corn syrup and a whole apple would be placed in deionized water.
Control (DI Water)
Group #
|
2
|
3
|
4
|
5
|
6
|
7
|
AVG
|
% Change in Mass
|
-0.54
|
-1.47
|
10.5
|
.74
|
-4.2
|
-5.1
|
.176
|
% Change in Circumference
|
-2.89
|
0
|
2.1
|
0
|
-12.9
|
-4
|
.201
|
Sugar Water
Group #
|
2
|
3
|
4
|
5
|
6
|
7
|
AVG
|
% Change in Mass
|
-49.77
|
-55
|
-52
|
-44.6
|
-52.4
|
-56.7
|
-51.7
|
% Change in Circumference
|
-23.6
|
-28
|
-20.6
|
-29.4
|
-37.5
|
-37.5
|
-23.6
|
 |
| Before |
 |
| After |
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