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Research Question

How to handle raw eggs? By: Alifa Farras Chelsea Elizabeth Mahardika Emas Muhamad Harits Rifky Bachrie Willy Budiarta. Research Question .

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Research Question

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  1. How to handle raw eggs?By: Alifa Farras Chelsea Elizabeth Mahardika EmasMuhamad HaritsRifky Bachrie Willy Budiarta

  2. Research Question • Biology : How much time will be needed for the eggs to be able to react with the ascetic acid (vinegar) and how the rate of reactions of calcium carbonates and acetic acid? • Chemistry : the research question is the amount oh pH in acetic acid + water solution after it reacts with calcium carbonate (eggs) after X hours • Physics : the ability of egg to handle pressure afyer it is submerged in acetic acid + water solution

  3. Hypothesis • Biology : After 3-10 minutes experiment, we will be able to see the reaction of acetic acid + water when combine with calcium carbonate, the egg will be floating and it will produce a gass called carbon dioxide. if we add a certain amount of ascetic acid, we think that the outer layer (CaCo3) will decrease and disappear. • Chemistry : the pH will be decreased constantly and the pH will be constant after a couple of hours because the reaction is getting slower, and it already reach the equilibrium. • Physics : If we add more vinegar to the egg, the force that are needed to break the egg are bigger. This prediction comes from the chemical reaction from vinegar that makes the shell of the egg more elastic.

  4. Variables ( Biology) • Independent: • Different amount of water and acetic acid for every beaker. #1 beaker will be filled with 300 ml of acetic acid and 500 ml of water. #2 beaker will be filled with 400 ml of acetic acid and 400 ml of water. #3 beaker will be filled with 500 ml of acetic acid and 300 ml of water. The last beaker will be used for comparing the result; it will be filled of pure 400 ml of acetic acid. • Dependent: Different mass of egg but same type of egg. For this experiment will be usechicken egg. • Control: Every beaker will be filled with 5 eggs, every beaker have 800 ml of water and acetic acid, Using stopwatch to count the time and using the same weight scale for measuring the mass of the egg before and after 3 hours of experiment.

  5. Variables (Chemistry) • Independent: The ratio of acetic acid + water solution. • Dependent: pH of the solution. • Control: Amount of egg, volume of solution, time (0,1,2,3,4 hours).

  6. Variables(Physics) • Independent: mass of the force (books), • Dependent: amount of force that are needed to break the eggs • Controlled: amount of vinegar (ml), amount of egg, solution (vinegar), time (3 hours)

  7. Materials • 16 raw eggs • 3 big beakers (1 L) • Weight scale in gram • Water • 12 bottles of Acetic acid / vinegar (150ml for every bottle) • 2 Stopwatch • 2 Napkin • Glove • 3 medium Bowl • Mask • Tape • Stirring rod • pH meter • 5 different type and mass of book

  8. Procedure • Prepare 15 raw eggs, then measure the weight of each eggs. • Measure the amount of water and acetic acid in 3 big beakers (1L). • Put all of the eggs together in every water baths and start counting the time using a stopwatch. • Waiting for the reaction of the eggs. • Observe the egg every hour and measure the mass of the egg and pH of every beakers.

  9. Analysis andConclusion

  10. Biology

  11. Chemistry

  12. Physics Average Force needeed to brake eggs from different beakers

  13. Evaluation • Based on our investigation and experiment, we’ve observed the rate of reaction of the two solutions (vinegar and calcium carbonate). Here we can see that our hypothesis states the right fact. • Our strength (controlled variable): the different amounts of acetic acid and water in every beaker, same type of raw eggs and vinegar, measure the mass of egg before and every hour of experiment • Our weakness: we changed the surface areas (from a bowl to a beaker glass), we forgot to put the baakers to laminar air flow to decreased the smell of acetic acid

  14. The impact of investigation to the community (binus student) This is very useful information for us to be used in real life. For instance, when we go to other countries for studying (university or college), we know how to handle raw eggs (where to put it, the pH of water when we boi egg, the durability) because in other countries, we are on our own.

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