Team Members

Pang Yi Wei, Sean (1P1)

Teo Xue Shen (1P3)

Loy Yoke Yue (1P3)

Marcus Seah Jia Jin (1O1)

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Group : 1- 010

Amazing Eggs

Contents

• Objective• Hypothesis• Variables• Materials / Equipment• Method/Procedure• Timeline

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Objective

• Objective:

To investigate the permeation of food colouring or flavouring through the eggshell into the egg.

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Hypothesis

• We hypothesize that the food colouring or flavouring can permeate through the eggshell into the egg.

• Problem to be solved: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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Osmosis

Source: Biology For You by Nelson ThornesRevised Edition

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OsmosisModel Cell

Source: Biology For You by Nelson ThornesRevised Edition

Variables

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Independent variables

Dependent variables

Controlled variables

The Concentration of food colouring and flavouring

The colours and flavours of the eggs

The type of egg and water

Materials / Equipment

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Materials Equipment

Chicken eggs

Edible food colourings

Flavouring such as pandan extract, peppermint, salts, etc

Water

Measuring cylinder

Electronic weighing balance

Beakers

Method/Procedure

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

solution for 5 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.

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Timeline

24-2-11

Acceptance of project

7-2-11

Brainstorm project ideas

22-3-11

Group presentation(rehearsal)

5-4-11

Prelim judging

7-7-11

ProjectSemi-final

19-8-11

Project final

Testing, collection and analysis of data

April to August 2011

Thank you !

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