Introduction

When an object is dropped in to a solution, the relative densities of the object and solution will
determine if the object sinks or floats. This is dictated by Archimedes Principle, as follows: An
object immersed in a fluid is buoyed up by a force equal to the weight of the displaced fluid.
Based on this principle, an egg dropped into a solution will float if the weight of the displaced
water is greater than that of the egg. It will sink if the weight of the displaced water is less than
that of the egg. If the egg neither sinks nor floats, the weight of the displaced water equals that of
the egg.
The equation for density is as follows:
Density = mass/volume
When an object is immersed in a chemical solution (for example, a sugar or saline solution), the
volume of the displaced water equals that of the object itself. Thus, the relationship between an
objects buoyancy and its density is the same as that between buoyancy and weight of displaced
water. In effect, if the density of the object is greater than, or less than the density of the solution,
the object will sink, and float, respectively. The object will neither sink nor float if the two
densities are equal.
Essentially, the mass, shape, or surface area of the object does not have an effect on the
buoyancy.
Purpose
The purpose of this lab is to understand how the relationship between the densities of an
immersed solid and the solute determines whether the solid sinks or floats. The experiment also
observes the concept of solubility and the changes in volume of a liquid when a substance is
dissolved. Obviously, skills on handling lab equipment, volumetric glassware, and data
calculation will be gained.
The concepts of density and solubility in this lab also allow us to understand why an object in the
natural world floats or sinks. Glaciers at sea will float because of the relative densities of the ice
and the water displaced by the ice. Another phenomenon the easiness by which people float in
the Dead Sea in Israel is explained by the concept of solubility. Due to the excessive amount of
salt dissolved, the water is extremely dense. The density of a human body is not equal to or
higher than that of the water, so it (or another object with a lower density than that of the water)
will float.
Experimental Procedure
Standard procedure and materials as noted in General Chemistry Lab Manual: Chem 101/ 111/
121 were observed.
However, only three trials of Step 3: Float the Eggs for Egg B were performed.
Furthermore, two Egg As were used throughout the experiment due to the large crack in initial
Egg A (substitution mentioned within Observations)

Observations
The raw (Egg A) and boiled egg (Egg B) looked very similar when first obtained; the boiled egg
(Egg B) had a slightly darker tinge to its shell and seemed somewhat heavier.
When spun on the counter top, Egg B spun faster and more evenly exhibiting an even radial
pattern. Egg B was perhaps heavier.
Making a salt solution:
As salt was added to the 250 mL of water, the ability of the salt to dissolve quickly in the water
slowly declined. The stirring rod began to encounter more resistance from the water, which was
becoming more viscous. When the water flows out of the beaker, the mass of the salt water has
increased so that it can no longer be contained in the beaker.
Floating the eggs:
As salt was added to the water with the eggs submerged, we noticed that the salt accumulated
underneath the egg before dissolving. As more and more salt was added, it took longer for the
salt to dissolve completely.
Egg A - Salt remaining in tray after egg floats):
Trial 1 35.63 g (all trials include mass of tray)
Trial 2 20.56 g
New Egg A was obtained due to large crack in previous egg.
Trial 3 34.1 g
Trial 4 25.04 g
Egg B
Trial 1 50.72 g
Trial 2 55.25 g
Trial 3 41.78 g
It took much less salt (from what was observable, without mathematical comparison) to float the
boiled egg.
The marking TC on the volumetric glassware denotes the phrase to contain, in reference to
the volume inside the glassware.
Water soon became opaque as more and more salt was added. Eggs crack relatively quickly.
Determining density of eggs:
Egg A Mass of egg; volume of water after egg was submerged
Trial 1 50.56 g egg; 545 mL (H2O + egg)
Trial 2 50.55 g egg; 545 mL (H2O + egg)
Trial 3 50.55 g egg; 547 mL (H2O + egg)
Trial 4 50.57 g egg; 549 mL (H2O + egg)

Egg B
Trial 1 52.04 g egg; 550 mL (H2O + egg)
Trial 2 52.05 g egg; 549.5 mL (H2O + egg)
Trial 3 52.04 g egg; 550.5 mL (H2O + egg)
Trial 4 52.04 g egg; 550 mL (H2O + egg)
Volume of (H2O + egg) seems much more stable throughout trials for Egg B.
Data Analysis
Making a salt solution:
When the water flows out of the beaker, the mass of the salt water has increased so that it can no
longer be contained in the beaker.
When a solid (salt) is added, mass and density of the solution increase proportionately, but the
volume remains constant.
When NaCl is dissolved into water, the bonds between Na and Cl break down and Na+ and Clions bond with the polar H2O as follows:

Since the atoms are bonding to one another, the density increases- the particles are more tightly
packed together but the volume remains constant.
Density Calculations:
From floating the eggs, we can calculate the densities of the eggs, which equal the density of the
salt water solution.
Densityegg = Densitywater = masssolution/volume
The volume of the water remains constant even as salt is added (explained above). The mass of
water is 1g (for 1 mL of water), so
Masssolution = masswater + masssalt added
The mass of the salt added can be determined by subtracting the final amount of salt remaining
in the tray from the initial amount of salt.
Egg A:
Trial 1 Initial 300 mL water, 78.75 g salt

Final (35.63 g salt 5.67 g tray) = 29.96 g salt remaining

Masssolution = masswater + masssalt added
= (300) + (78.75 29.96) = 348.79 g
Density = masssolution/volume
= 348.79 g / 300 mL = 1.16263 g/mL = 1.16 g/mL
Trial 2 -

Trial 3

Trial 4

Mean:

Standard deviation:
Egg B:

[Since the weight of the tray is included in both measurements, it does not need to be subtracted
from either the initial or final weight of salt.]
Trial 1 Initial 300 mL water, 74.78 g salt (all weights include weight of tray)
Final 50.72 g salt
Masssolution = masswater + masssalt added
= (300) + (74.78 50.72) = 324.06 g
Density = masssolution/volume
= 324.06 g / 300 mL = 1.08 g/mL
Trial 2

Trial 3 -

Mean:

Standard deviation:

We can also calculate the densities of the eggs using the data collected from dropping the eggs
into the volumetric cylinders. Since the volume of the displaced water equals the volume of the
egg:

Volumeegg = volumedisplaced water = volumeinitial - volumefinal

From the volume, and mass of the egg (which was measured), we can calculate the density of the
eggs.
Density = massegg/volume
Egg A:
Trial 1 Initial 500 mL water, 50.56 g egg
Final 545 mL (H2O + egg)
Density = 50.56 g / (545 500) mL = 1.12356 g/mL = 1.12 g/mL
Trial 2 -

Trial 3 -

Trial 4

Mean:

Standard deviation:

Egg B:
Trial 1

Trial 2

Trial 3

Trial 4

Mean:

Standard deviation:

Discussion
The two methods of calculating density (density of solution vs. volume of displaced water)
produced results that were within a reasonable range of one another. Using the density of water,

Egg A had an average density of 1.15 g/mL; Egg B 1.08 g/mL. Using the displaced water
volume method, Egg A had an average density of 1.12 g/mL; Egg B 1.04 g/mL.
The difference between the two methods lies in the use of mass vs. volume for measurements of
water. Either method works due to the conversion factor 1 g H2O = 1 mL H2O. However, the
density method seems to be more accurate, because we can get a much more accurate reading of
the mass of the salt solution due to the electronic scale (which measures the mass of the salt).
According to the data, Egg A had a higher average density than Egg B. This is supported by both
the density and volume method. The standard deviation was higher for the volume method of
Egg A; however it is small enough that it does not interfere with the conclusion that we draw.
In effect, a raw egg likely has a higher density than a boiled egg.
Furthermore, the mass measurements indicated that the boiled egg (B) was on average heavier
than Egg A. The volumetric measurements indicated that Egg B had a higher volume, ranging
around 50 mL, than Egg A, ranging around 45 48 mL
The conclusion that a raw egg has a higher density than a boiled egg seems consistent with the
equation density = mass/volume. If Egg B had a higher mass and higher volume, it is expected
that it would have a higher or lower density than A depending on which value had a greater
difference (mass between A and B or volume between A and B). Since A has a higher density,
this suggests that there was a greater difference in volume between A and B than difference in
mass between A and B. Looking at the data, we can confirm this the difference in volume
ranged around 5 mL, while the difference in mass ranged around 2 2.5 g.
Sources of Error:
In addition to the inherent sources of error in the experiment (human error in reading the
volumetric measurements, etc), there were other details in the procedure that may have
contributed to inaccuracy of data.
When adding salt to the water to float the eggs, we were instructed to add salt in small portions,
which were undefined. Oftentimes the egg would begin to float before all the salt had dissolved,
but the excess salt was not measured in the final amount. Thus more salt was reported to have
been necessary for floating the egg then was required, which means that a higher density than
was accurate may have been calculated (due to the higher mass of the salt solution). To resolve
this issue, a definite, small amount of salt should be added each time to dissolve, to decrease the
amount of excess salt recorded.
Questions
a. No, a boiled egg and a raw egg do not have the same density. The data indicates that a raw egg
has a higher density than a boiled egg (see Data Analysis and Discussion).
b. A boiled egg will spin smoothly and evenly on a countertop, while a raw egg will wobble. This
is because the contents of the boiled egg are solid, so the egg will rotate evenly (as opposed to
the liquid in the raw egg).
c. Masssolution = 500.8 + 20.4 + 10.62 = 531.82 g
Density = 531.82 g / 500.8 mL = 1.06 g/mL