Eggsperiment Presented by : Pang Yi Wei, Sean (1P1) Teo Xue Shen (1P3) Loy Yoke Yue (1P3) Marcus Seah Jia Jin (1O1) Venue : Hwa Chong Institution Date : 5 – 4 – 11
Contents • Objective • Hypothesis • Variables • Materials / Equipment • Method/Procedure • Preliminary Tests • Work to be done…..
Objective • Objective: To find out if the food colouring or flavouring can pass through the eggshell into the egg. • Goal: To create coloured / flavoured eggs if the experiment is a success. • Testable and achievable: Testable - Yes, Achievable – yet to find out…..
Hypothesis • The food colouring or flavouring can pass through the eggshell into the egg. • Problem to be sloved:Can we create eggs with different colours and flavours ? • Theory that study seeks to verify: Osmosis • Osmosis is the movement of water molecules through a partially permeable membrane from a region of higher water concentration to a region of lower water concentration.
Variables • The independent variables: The types of egg, types of food colouring / flavouring • The dependent variables: The concentration of the food colouring / flavouring. • Controlled variable: colour and flavour of egg • The controlled set-up: Egg in Water
Materials Materials: • Chicken eggs • Edible food colourings • Food flavourings such as mango, peppermint, salt, etc • Water Equipment: • Measuring cylinder • Electronic weighing balance • Beakers
Method/Procedure Weigh the egg before the test. Soak the egg in food colouring / food flavouring solution for x days. Weigh the egg after soaking. Record the difference in mass of the egg before and after the soaking. Boil the egg for ten minutes in the solution and leave it to cool for 2 hours. Crack the egg to observe if the egg white has changed colour or to taste if the egg has flavour.
Preliminarytest 28/2/11, start 6/3/11, after 6 days Soak egg in green solution for 6 days. Water : 400 ml Green Colouring : 1 ml Boil the egg for 10 minutes in the green solution. The egg white is still white, not green.
Work to be done….. • Try higher concentration of food colouring / flavouring solution. • Monitor the mass of the egg before and after soaking. • Monitor the volume of the solution before and after the soaking test.