Procedure
1. Place 2 eggs into 2 250mL beakers respectively.
2. Pour 150mL of vinegar into each beaker.
3. Refrigerate the eggs for 24 hours, and then remove the eggs from the beakers, recording observations, and measuring the mass of the eggs.
4. Pour 200mL of coloured water and 200 salt water into 2 beakers respectively, recording the volume of each substance.
5. Place the first egg (Egg 1) into the beaker with coloured water, and the second egg (Egg 2) into the salt water solution.
6. Refrigerate the eggs for 24 hours, before removing the eggs.
7. Record observations, and measure the mass of the eggs.
8. Measure the volume of liquid left in each of the beakers.
9. Use a toothpick to pop the egg membrane carefully and record what happens.
2. Pour 150mL of vinegar into each beaker.
3. Refrigerate the eggs for 24 hours, and then remove the eggs from the beakers, recording observations, and measuring the mass of the eggs.
4. Pour 200mL of coloured water and 200 salt water into 2 beakers respectively, recording the volume of each substance.
5. Place the first egg (Egg 1) into the beaker with coloured water, and the second egg (Egg 2) into the salt water solution.
6. Refrigerate the eggs for 24 hours, before removing the eggs.
7. Record observations, and measure the mass of the eggs.
8. Measure the volume of liquid left in each of the beakers.
9. Use a toothpick to pop the egg membrane carefully and record what happens.