Discussion
In one of my hypotheses, I stated that an egg submersed in blue food coloring would dilate and expand, as well as turn blue. In my other hypothesis, I stated that an egg submersed in molasses would shrink and lose mass. Both of my hypothesizes' were based off of my previous knowledge of osmosis and diffusion across selectively permeable membranes. My hypothesis was proved correct, as they were both correct according to my results.
Even though we could have still done more, all known variables were controlled to the best of my ability. The independent variable in our experiment was the substances in which the eggs were being placed in, while the dependent variable was the effect on the eggs from the substances in question. The controlled variables in our experiment were the amount of time which each egg was placed into their individual substances, the amount of time which each egg was refrigerated for, and the amount of each substance which was poured into the beakers.
As shown in my data, when egg #1 was placed in the blue colored water, the mass of the egg increased by 0.2 grams, while egg #2, which was placed in the molasses, lost 18 grams. Both of those occurred as a result of the substances in question trying to reach a state of equilibrium. This also explains why the eggs felt different when held in my hand after the experiment.
Overall, this experiment was successful, even though some things could have been better managed, such as not popping the eggs early. Also, there are always more variables we could have controlled, such as the room temperature. That variable itself might have actually affected our experiment, but without more data we cannot know that. In future experiments we could test other things, such as waiting longer before removing the eggs out of the substances so we could compare affects.
Even though we could have still done more, all known variables were controlled to the best of my ability. The independent variable in our experiment was the substances in which the eggs were being placed in, while the dependent variable was the effect on the eggs from the substances in question. The controlled variables in our experiment were the amount of time which each egg was placed into their individual substances, the amount of time which each egg was refrigerated for, and the amount of each substance which was poured into the beakers.
As shown in my data, when egg #1 was placed in the blue colored water, the mass of the egg increased by 0.2 grams, while egg #2, which was placed in the molasses, lost 18 grams. Both of those occurred as a result of the substances in question trying to reach a state of equilibrium. This also explains why the eggs felt different when held in my hand after the experiment.
Overall, this experiment was successful, even though some things could have been better managed, such as not popping the eggs early. Also, there are always more variables we could have controlled, such as the room temperature. That variable itself might have actually affected our experiment, but without more data we cannot know that. In future experiments we could test other things, such as waiting longer before removing the eggs out of the substances so we could compare affects.