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NAKED EGGS: OSMOSIS

Details

Activity Length

10 mins. plus 24 hours

Topics

Mixtures

Activity Type

Discrepant Event (Investigatable)

Language

English

Print

Diffusion is the spontaneous movement of any substance spreading from a higher concentration to a
lower concentration, attempting to reach equilibrium.

Osmosis is similar, but is particular to solutions (dissolved mixtures) separated by a membrane.

Osmosis is the process in which water moves through a membrane. The natural movement of water
is from the side of the membrane with a high concentration of water to the side with a low
concentration of water.

After dissolving the eggshell, we are left with a membrane that holds the insides of the egg. This
membrane is selectively permeable. This means that it lets some molecules move through it and
blocks out other molecules. Water moves through the membrane easily. Bigger molecules, like the
sugar molecules in the corn syrup, do not pass through the membrane.

You may have noticed that the egg expanded in the initial vinegar solution when you dissolved the
shell. This is because the vinegar has a higher concentration of water than the inside of the egg.

To reach equilibrium, water molecules move from the vinegar into the egg through the semi-
permeable membrane. If the membrane were completely permeable, water molecules would move
in and protein would move out until both solutions were the same concentration. Since the egg
membrane is semi-permeable, water can move in but proteins cannot move out.
If a naked egg is placed in the corn syrup the egg will shrink. This is also due to osmosis, but in the
opposite direction. The corn syrup is mostly sugar. It has a lower concentration of water (25% water)
than the egg (90% water). To reach equilibrium, osmosis causes the water molecules to move out of
the egg and into the corn syrup until both solutions have the same concentration of water. The
outward movement of water causes the egg to shrivel.

Objectives

Describe osmosis.

Determine the direction of water movement based on solution concentrations.

Describe the function of a semi-permeable membrane.

Materials

Per Class:

corn syrup or simple sugar solution (enough to cover each group’s egg_

scale (optional)

Per Group of 3–4 students:

“naked” (shell-less) egg from Naked Eggs: Acid-Base Reaction activity

jar or bowl slightly larger than the egg

big spoon

water

Key Questions
Why is your naked egg that was soaked in vinegar bigger than a shelled egg?

Why does the egg in corn syrup change shape and weight?

Does the egg soaked in water change shape and weight?

What could you do to return the egg to its original form?

What To Do

Prior Experiment – make a Naked Egg

Preparation

Designate a “corn syrup pouring station” at your desk so that you can monitor the amount of corn
syrup students are using (to avoid wasting).

Place a naked egg in a jar of plain water to use as a “control”. Treat it the same way as the corn
syrup-covered egg.

Activity

Weigh your egg and note the measurement.

Put your naked egg in a jar and add enough corn syrup to cover the egg.

Store the egg in a refrigerator (or somewhere cool) for 24 hours.

After 24 hours, scoop out the egg and observe the changes.

Weigh the egg again and note the measurement.

Extensions

Draw a diagram of your egg in the corn syrup. In what direction is osmosis occurring (the movement
of water molecules across the membrane)?

Return the corn syrup-covered shriveled egg to its non-flabby former shape! Carefully lift the flabby
egg from the corn syrup and place it in a container of water. Leave the egg in the water for 24 hours.
Osmosis will occur; that is, the water will migrate from the side of the membrane where water
molecules are abundant (i.e. outside the egg) to the side where water molecules are less abundant
(inside the egg). After 24 hours, the egg will be plump again!

Experiment with naked eggs by soaking them in other solutions. What happens if you put the egg in
water with food colouring? Or salty water?

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