Procedure
1. Take
to 2 even eggs and carefully place them into the same 250ml beaker. Then, pour
100ml of white vinegar over the 2 eggs, so it covers them. Refrigerate for 1
day (24 hrs.).
2. After 24 hours has gone by, cautiously remove the 2 eggs from the beaker. Look and observe the details and appearance of each of the eggs individually. After that, fill in your sights in Data Table 1.
3. Calculate the mass of each egg in Data Table 2.
4. Pour 150ml of plain water and corn syrup into separate beakers; label each beaker so you can tell the difference between the two. Take note of the volume of each substance in Data Table 3.
5. Add 2/3 drops of red food colouring into the 150ml of water.
6. Carefully, place egg (1) into the beaker with red or plain water, and egg (2) in the one with corn syrup.
7. Let the eggs cool down in a refrigerator for 24 hours.
8. After the 24 hours have passed away, remove both eggs from the beakers.
9. Observe the look and shape of each egg and record it in Data Table 1, under the title ‘Appearance After Being Submerged in Different Substances.’
10. Measure the mass of each egg and copy it into the Data Table 2.
11. Measure the volume of substance in each beaker left over and record in Data Table 3.
12. Empty and clean out the beakers.
13. Then, obtain 2 clean and dry beakers and place each egg into one.
14. Use a sharp, but safe instrument to pop the membrane/surface of the egg and observe what may happen. (Paper towels come in handy, if some eggs blast open).
2. After 24 hours has gone by, cautiously remove the 2 eggs from the beaker. Look and observe the details and appearance of each of the eggs individually. After that, fill in your sights in Data Table 1.
3. Calculate the mass of each egg in Data Table 2.
4. Pour 150ml of plain water and corn syrup into separate beakers; label each beaker so you can tell the difference between the two. Take note of the volume of each substance in Data Table 3.
5. Add 2/3 drops of red food colouring into the 150ml of water.
6. Carefully, place egg (1) into the beaker with red or plain water, and egg (2) in the one with corn syrup.
7. Let the eggs cool down in a refrigerator for 24 hours.
8. After the 24 hours have passed away, remove both eggs from the beakers.
9. Observe the look and shape of each egg and record it in Data Table 1, under the title ‘Appearance After Being Submerged in Different Substances.’
10. Measure the mass of each egg and copy it into the Data Table 2.
11. Measure the volume of substance in each beaker left over and record in Data Table 3.
12. Empty and clean out the beakers.
13. Then, obtain 2 clean and dry beakers and place each egg into one.
14. Use a sharp, but safe instrument to pop the membrane/surface of the egg and observe what may happen. (Paper towels come in handy, if some eggs blast open).