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Unit 7 Working with Complex Food Systems
Procedure
Day 1
1. Place one egg per lab group member in a 1000-mL beaker.
2. Cover the eggs with white vinegar.
3. Wait 5 minutes and record your observations.
Days 2 and 3
1. Turn any eggs that have risen above the surface of the vinegar.
If necessary, add more vinegar to keep the eggs covered. Record
your observations.
Day 4
1. Under cool running tap water, gently rub your egg in a circular
pattern. The eggshell will slowly dissolve in the water and be
lifted off the egg. Be very patient with this step. It takes as
much as 10 minutes to remove all the shell. If your hands are
callused, cover them with plastic gloves. The egg membrane
will rupture easily.
2. Place your egg in a 250-mL beaker. Record your observations
regarding the egg’s size in comparison to the beaker.
3. Cover your egg with 100 mL of the assigned liquid.
Student 1: corn syrup
Student 2: cider or red wine vinegar
Student 3: 1 M NaCl solution
Student 4: distilled water with food coloring added
4. Use a wax pencil to label the beaker with your name and assigned
liquid. Cover the beaker with plastic wrap.
Day 5
1. Record your observations regarding changes in the egg’s size in
a data table. Also note any other changes in the egg.
2. Copy the data from the other lab group members into your
data table.