Procedure
- Take 2 eggs and place them both into one 250 mL beaker, which is filled up with 150 mL of vinegar. Refrigerate it for 24 hours.
- After 24 hours, carefully remove the eggs from the beaker, and record your observations about each separate egg's appearance in Data Table 1.
- Measure the mass of each egg in grams (g) using the digital scale; record your observations in data table 2.
- Get two other beakers, and pour 150 mL of molasses into one, and 150 mL of water into the other, then add 4 drops of blue food coloring to the water. Label each beaker accordingly using the marker and scotch tape.
- Record the volume of each beaker into Data Table 3.
- Take Egg 1 and place it into the beaker with the molasses, and then take Egg 2 and put it into the beaker with the blue water.
- Refrigerate both for 24 hours.
- After 24 hours, remove both eggs from their respective beakers, and place them on the paper towel.
- Observe the appearance of both eggs, and record them under Data Table 1.
- Measure the mass of both eggs and record them Data Table 2.
- Measure the volume of each substance which is still left in each beaker in Data Table 3.
- Pop the eggs, but only after placing them back within the containers, as they are very likely to erupt. Make sure to have paper towels handy!
- Then what you need to do is to get the setup from which you previously did the