Procedure
1. Carefully place 2 eggs the same 250 mL beaker, Fill the beaker with 100 mL of vinegar. Leave for 24 hours.
2. After 24 hours carefully take the eggs out of the beaker and observe the egg, then write it in data table
3. Weight each egg on a digital scale.
4. Pour 150 mL of Purple water and molasses into different beakers. Label the beakers. Write down the volume in Data table 2.
5. Place egg 1 in the beaker with the purple water and egg 2 into the beaker with the molasses.
6. Leave for 24 hours.
7. Remove the eggs from the beakers.
8. Observe the state of the egg and write it down in data table 1.
9. Weight the egg and record the mass down in table 2.
10. Measure the volume of liquid left in the beaker and record the data in table 3
11. Use a toothpick to pop the egg membrane and record the appearance of the inside of the egg in data table 1 (be careful the egg may squirt).
1. Carefully place 2 eggs the same 250 mL beaker, Fill the beaker with 100 mL of vinegar. Leave for 24 hours.
2. After 24 hours carefully take the eggs out of the beaker and observe the egg, then write it in data table
3. Weight each egg on a digital scale.
4. Pour 150 mL of Purple water and molasses into different beakers. Label the beakers. Write down the volume in Data table 2.
5. Place egg 1 in the beaker with the purple water and egg 2 into the beaker with the molasses.
6. Leave for 24 hours.
7. Remove the eggs from the beakers.
8. Observe the state of the egg and write it down in data table 1.
9. Weight the egg and record the mass down in table 2.
10. Measure the volume of liquid left in the beaker and record the data in table 3
11. Use a toothpick to pop the egg membrane and record the appearance of the inside of the egg in data table 1 (be careful the egg may squirt).