Egg Diffusion Lab

        We began the egg diffusion lab by placing two eggs in cups that were filled with white vinegar. After a couple days the egg shell had dissolved in the vinegar. We washed the eggs until the membrane was almost clear and then placed on in a cup filled with corn syrup, and the other in water. We let them sit for a couple of days. After this, we checked the eggs and the one in sugar water had shrunk by almost a half of its original size, and the one in water stayed the same. The egg in sugar water shrunk because the molecules inside it diffused from high concentration to low concentration. It used passive diffusion in the process. The molecules in the egg in water wanted to also leave the egg but they were too large to pass through the semi-permeable membrane, and so they were stuck. They gained water, and some gained so much that their membrane gave out and the egg exploded.

Class Data: Control (DI water)	table 8	table 2	table 3	table 4	table 5	table 6	table 7	average
% change in mass	N/A	N/A	-0.74%	0.37%	0.45%	N/A	6.95%	1.80%
% change in circumference	N/A	N/A	1.20%	1.70%	0%	N/A	14.37%	4.30%
Class Data: Sugar Water	table 8	table 2	table 3	table 4	table 5	table 6	table 7	average
% change in mass	-46.70%	-44.90%	-52%	-49.70%	-41.71%	-39.58%	-47.70%	-42.25%
%change in circumference	-22.40%	-18.78%	-26.30%	-26.60%	-32.35%	-21.21%	-13%	-22.94%