Data/Observations/Results
Before the egg was submerged in water and syrup it looked just like a regular plain white egg. The mass before the egg was submerged into different substances was 60.7 grams for water and 59.6 grams for the syrup. The volume of liquid before the egg was submersed in water and syrup was 150 ml. After the egg was submerged in water it turned squishier and got bigger because of osmosis occurring, the water particles moved from in the beaker to in the egg so the eggs sized increased. After the egg was submerged in syrup it became weaker and the size stayed the same because osmosis did not occur. It got weaker because the vinegar dissolved away the eggs shell. The mass of the of the egg submerged in water was 69.8 grams so the mass increased by 9.1 grams because since the water particles moved into the egg the weight of the egg increased. On the other hand the weight from egg submerged in syrup decreased because osmosis did not occur and the vinegar dissolved away the shell from the egg. The volume of the liquid after submerged in water was 125 ml. It went down because the egg absorbed a lot of the water because of osmosis.