Running Head: Perryman1

Running Head: Perryman1

Egg

Richard Perryman

Loyda Fisher/ Minh Yen Nguyen

Georgia State University Perimeter College: Dr. Brandi Childress

BIOL 2110L-093

12, February ,2018

Egg

Introduction

When a movement of a fluid from an area of higher concentration to an area of lower concentration it is known as diffusion. Diffusion comes from the Latin word diffundere, which means to spread something out. Diffusion is an effect of kinetic properties of particles matter. They will mix until they are distributed evenly across the cell. Another way to look at different is particles moving down a concentration gradient.

Osmosis a unique case of diffusion. It’s defined passive movement of water molecules from a region of low solute concentration to a region of high solute concentration through a semi-permeable membrane. Osmosis takes places in all cells. When osmosis is used to equalize concentrations on both sides of the membrane, it exerts a force called osmotic pressure.When a cell shrinks or swell its known as tonicity. If you have a greater solute concentration than that of the cytosol it’s called hypertonic. If lesser solute concentration than that of the cytosol it’s called hypotonic. When the same solute concentration as that of the cytosol it’s know as isotonic.

Materials and Methods

The materials used to conduct the experiment was3 deshelled (egg 1, egg 2, egg 3), 3 glass culture dishes, 3 sucrose bathing solutions (0%, 14 %, 40%), paper towels, iPhone timer, a pencil torecord data, four weigh boats, an electronicscale, and gloves. The first step to the experiment was to setup the work space. 3 of the weigh boats were placed in front of each one of the glass culture dish.The paper towel was place next to each bowel for easy access. The solutions were poured into the 3-glass culture dish which was label 0%, 14%, 40%. The second step was to weight each egg and record their initial data. The 4 weigh boats were placed on the electronic scale and zeroed out so that it wouldn’t affect the weight of the eggs. Each eggwas place on the electronic scale to weight and recorded the data in the 0 minutes column on the chart. The third step in the experiment was to put each egg in the solution at the exacts same time and set the iPhone timer for 15 minutes. After the time went off the eggs were removed at the same time and dried off with paper towels. Each egg was place in the weight boat and placed on the electronic scale after it was zeroed out. The weight data was recorded in the 15 min column. The eggs were placed back in the water at the exact same time. The technique was completed for the 30, 45,60 times slot on the chart. The2-differentdatathat were collected during the experiment was the original weight of the eggs and the loss and gain weight of the eggs at each after each 15-minute check. After the experiment and testing was completed, the solutions were poured in the sink and the electronic scale, 3 deshelled (egg 1, egg 2, egg 3), 3 glass culture dishes were placed back on the table in the back of the room. The table was wash and wipe down to thestandard laboratory policy.

Results

Table 1 explains the weight change in the eggs. Egg one initial weight was 84 Grams. It was place in 0% sucrose for a total of 60 minutes. The recorded finial weight for egg 1 was 88 grams. Egg two start weight was 90 grams, and after sitting in a 14% sucrose solution for 60 minutes the total weight was 91grams. Egg three had the initial weight of 80 grams, and after 60 minutes of being submerged in 40% sucrose solution the final weight was 76 grams.

Table 2 show how the egg in 0% solutions increase 1gram in the first 15 minutes. After 30 minutes in the solution the egg increases by 2 more grams. At the 45 minute check the egg only gain 1 gram, and remained at the same weight by the 60 minute check. The final weight gain was 4 grams which can be seen in table 3. The egg that was placed in 14% solutions only fluctuated up and down 1 gram during the 15,30,45, and 60 minutes check. The egg only increases by 1 gram at the last weigh in, which also in shown in table 3. The egg that was submerge in 40 % solution decrease by 2 grams in the first 15 minutes. During the 30,45, and 60 minutes interval the egg only decrease 1 gram at a time, which gave it a total decrees of s of 5 grams.

Table 1: Weight of Eggs (g) in Various Sucrose Concentrations vs. Time (min)

Running Head: Perryman1

Running Head: Perryman1

Table 2:Weight Change of Eggs (g) vs Time(minutes)

Table 3: Total Weight Change of Eggs (g) vs Sucrose Concentration (%)

Figure 1: Weight Change of Eggs (g) vs Time(minutes)

Figure 2: Total Weight Change of Eggs (g) vs Sucrose Concentration (%)

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