Dylan decided to do his science project on "How to Peel a Raw Egg". We had some fun experimenting with this. First we just did the egg by itself. We put the egg in a glass and covered it with vinegar and let it sit for a few days.
THIS IS DAY ONE...
THIS IS WHAT IT LOOKS LIKE ON DAY 2 AND 3
AFTER A LITTLE RUBBING THE REST OF THE SOFTENED SHELL CAME OFF AND THIS IS THE END RESULT....
HERE IS WHAT IT LOOKS LIKE COMPARED TO THE UNTOUCHED EGG. IT SWELLS UP AND THE SHELL DISAPPEARS.
THEN WE PLAYED WITH IT A LITTLE MORE AND PUT IT IN CORN SYRUP OVERNIGHT AND THIS IS THE RESULT, IT SHRIVELED UP.
We also played some more and after we put it in the corn syrup and it shriveled up we then put it in water and blue food coloring and although I don't have a picture, it came up with an interesting result. It swelled back up and turned blue throughout the whole egg. Pretty cool! This is why we got the results we did with the corn syrup vs. water or vinegar; "After the shell is dissolved the egg is surrounded by a membrane that lets some molecules through while not letting others. Water moves through the membrane easily while bigger molecules like sugar will not pass through. But because the egg white is made up of 90% water and corn syrup is made up of only 25% water, the movement of water molecules causes them to move from the more abundant to the less abundant side of the membrane making the egg shrivel up. CONFUSED??
HERE IS DYLAN WITH HIS DISPLAY BOARD AT THE SCIENCE FAIR. I THINK HE DID A PRETTY GOOD JOB! IT WAS DEFINITELY INTERESTING.
THIS IS DAY ONE...
THIS IS WHAT IT LOOKS LIKE ON DAY 2 AND 3
AFTER A LITTLE RUBBING THE REST OF THE SOFTENED SHELL CAME OFF AND THIS IS THE END RESULT....
HERE IS WHAT IT LOOKS LIKE COMPARED TO THE UNTOUCHED EGG. IT SWELLS UP AND THE SHELL DISAPPEARS.
THEN WE PLAYED WITH IT A LITTLE MORE AND PUT IT IN CORN SYRUP OVERNIGHT AND THIS IS THE RESULT, IT SHRIVELED UP.
We also played some more and after we put it in the corn syrup and it shriveled up we then put it in water and blue food coloring and although I don't have a picture, it came up with an interesting result. It swelled back up and turned blue throughout the whole egg. Pretty cool! This is why we got the results we did with the corn syrup vs. water or vinegar; "After the shell is dissolved the egg is surrounded by a membrane that lets some molecules through while not letting others. Water moves through the membrane easily while bigger molecules like sugar will not pass through. But because the egg white is made up of 90% water and corn syrup is made up of only 25% water, the movement of water molecules causes them to move from the more abundant to the less abundant side of the membrane making the egg shrivel up. CONFUSED??
HERE IS DYLAN WITH HIS DISPLAY BOARD AT THE SCIENCE FAIR. I THINK HE DID A PRETTY GOOD JOB! IT WAS DEFINITELY INTERESTING.
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