Eggy Lab:
we did an experiment to see out of 4 solutions, which one would repair a de-shelled egg
![Picture](/uploads/6/0/9/7/60974717/6179857.jpg?250)
The lab consisted of four eggs that were going to be put in four different solutions: Powerade, milk, 7up, and water, to see which one would aid the egg to repair its shell. To de-shell the eggs, we put them in white vinegar for a weekend, but not before we recorded the weight, long diameter, and wide diameter. I added a 'color' observation, just for fun.
observations:
PowerAde egg |
7UP egg |
milk egg |
water egg |
Before vinegar:
61.1g, 14.2/17cm, white After vinegar: 90.1g, 16/18.2 cm, clear After PowerAde: 92.2g, 16.5/18.5 cm, clear |
Before vinegar:
60.5g, 13.2/15.5cm, white After vinegar: 61.1g, 14/16cm, clear After 7Up: 65.4g, 14.5/16.4cm, clear |
Before vinegar:
56.7g, 14.2/16cm, white After vinegar: 86.2g, 15.5/17.5cm, clear After milk: 85.2g, 15/17cm, pasty white |
Before vinegar:
61.5g, 15.5/18.5cm, white After vinegar: 85.1g, 16.2/18.7cm, clear After water: 86.7g, 16.5/18.5cm, clear |
Results:
Ok, I know I said I'd do the results, but first, into some pre-result analysis: The reason each egg got heavier and bigger after being soaked in vinegar, and also when they changed weight after soaking in their solutions is because of Osmosis (we'll go deeper later) the water from the vinegar filtered in through the membrane of the egg, expanding it. Now to the actual results:
In the end, the milk repaired the egg's shell the most, though it didn't do more than make the egg a pasty white, it didn't have much competition. each of the other solutions only made the egg clearer, frankly, doing the opposite of repair.
In the end, the milk repaired the egg's shell the most, though it didn't do more than make the egg a pasty white, it didn't have much competition. each of the other solutions only made the egg clearer, frankly, doing the opposite of repair.