Procedure
1. Place two eggs in one 250 mL beaker
2. Fill the beaker with white vinegar to 100 mL to cover the
eggs
3. Refrigerate for 24 hours
4. After 24 hours is over, remove the eggs from the beaker and
then clean out the beaker.
5.
Observe the eggs appearance and changes and record down in data table
one
6. Measure the mass of each egg and record it in data table
2
7. Pour 150 mL of plain water and Aunt J’s syrup in beaker then
label the beakers accordingly. Place egg 1 in plain water and egg two in syrup.
Record volume of substances in data table 3
8. Refrigerate for 24 hours
9. Observe appearance of the eggs and record in data table
one
10. Measure mass and record in data table 2
11. Measure the volume of the beaker left over and record in data
table 3
12. Use toothpick to pop the eggs membrane open
carefully.
13. Observe the yolk of the egg and record in data table
one
14. Clean up any mess
1. Place two eggs in one 250 mL beaker
2. Fill the beaker with white vinegar to 100 mL to cover the
eggs
3. Refrigerate for 24 hours
4. After 24 hours is over, remove the eggs from the beaker and
then clean out the beaker.
5.
Observe the eggs appearance and changes and record down in data table
one
6. Measure the mass of each egg and record it in data table
2
7. Pour 150 mL of plain water and Aunt J’s syrup in beaker then
label the beakers accordingly. Place egg 1 in plain water and egg two in syrup.
Record volume of substances in data table 3
8. Refrigerate for 24 hours
9. Observe appearance of the eggs and record in data table
one
10. Measure mass and record in data table 2
11. Measure the volume of the beaker left over and record in data
table 3
12. Use toothpick to pop the eggs membrane open
carefully.
13. Observe the yolk of the egg and record in data table
one
14. Clean up any mess