Procedure
1. Put an uncooked egg in a beaker of vinegar and wrap the beaker with plastic wrap. Leave it for 24 to 48 hours. Meanwhile do part II.
2. When egg dissolves, gently pick up the egg with a slotted spoon and rinse it in water to remove the vinegar. What chemicals were the reactants and products?
3. Feel the outer membrane of the cell. The outer membrane (different from the membrane around the yolk) is good model of a cell membrane. They are thin, flexible, and permeable to some substances. To prove that water can enter and exit the membrane. place the egg in a beaker of 5% NaCl solution for 24 hours. What may have caused the change in appearance.
4. Rinse the egg of with water. Once again, place the egg in a beaker of distilled water for 24 hours. Describe the eggs appearance after 24 hours. What changed the appearance.
5. Gently slice open the eggs membrane, and let the egg white drip through the slots of the spoon into a 100 mL beaker in order to get the egg cell. Try to get all of the egg white into the beaker without piercing the yolk (egg cell with clear, flimsy cell membrane around it.)
6. Put the yolk into another beaker, and set aside the egg membranes.
2. When egg dissolves, gently pick up the egg with a slotted spoon and rinse it in water to remove the vinegar. What chemicals were the reactants and products?
3. Feel the outer membrane of the cell. The outer membrane (different from the membrane around the yolk) is good model of a cell membrane. They are thin, flexible, and permeable to some substances. To prove that water can enter and exit the membrane. place the egg in a beaker of 5% NaCl solution for 24 hours. What may have caused the change in appearance.
4. Rinse the egg of with water. Once again, place the egg in a beaker of distilled water for 24 hours. Describe the eggs appearance after 24 hours. What changed the appearance.
5. Gently slice open the eggs membrane, and let the egg white drip through the slots of the spoon into a 100 mL beaker in order to get the egg cell. Try to get all of the egg white into the beaker without piercing the yolk (egg cell with clear, flimsy cell membrane around it.)
6. Put the yolk into another beaker, and set aside the egg membranes.