EggsperimentPresented 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

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Contents

• Objective• Hypothesis• Variables• Materials / Equipment• Method/Procedure• Preliminary Tests • Work to be done…..

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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…..

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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.

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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

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Materials

Materials:• Chicken eggs• Edible food colourings• Food flavourings such as mango, peppermint, salt,

etc• Water

Equipment:• Measuring cylinder • Electronic weighing balance• Beakers

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Method/Procedure

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1.Weigh the egg before the test. 2.Soak the egg in food colouring / food flavouring

solution for x days.3.Weigh the egg after soaking.4.Record the difference in mass of the egg before

and after the soaking.5.Boil the egg for ten minutes in the solution and

leave it to cool for 2 hours.6.Crack the egg to observe if the egg white has

changed colour or to taste if the egg has flavour.

Preliminary test

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6/3/11, after 6 days28/2/11, start

Soak egg in green solution for 6 days.Water : 400 mlGreenColouring : 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.

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Thank you !

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