Procedure
1. Place 2 eggs into the same 250 mL beaker. Cover the eggs with 100 mL of vinegar. Refrigerate for 24 hours.
2. After 24 hours have past, carefully remove the eggs from the beaker. Observe the egg’s appearance. Record it in Data Table 1.
3. Measure the mas of each egg and record it in Data Table 2.
4. Pour 150 mL of red water and yogurt into its own beaker. Label each beaker. Record the volume for each substance in Data Table 3.
5. Place Egg 1 into the beaker with red water and Egg 2 in the beaker with yogurt.
6. Refrigerate for 24 hours.
7. After 24 hours, remove the eggs from the beakers.
8. Observe the appearance of each egg and record it in Data Table 1.
9. Measure the mass of each egg and record it in Data Table 2.
10.Measure the volume of the liquid left over in the beaker and record it in Data Table 3.
11. Use a toothpick to carefully pop the egg membrane and record their observations in Data table 1.
2. After 24 hours have past, carefully remove the eggs from the beaker. Observe the egg’s appearance. Record it in Data Table 1.
3. Measure the mas of each egg and record it in Data Table 2.
4. Pour 150 mL of red water and yogurt into its own beaker. Label each beaker. Record the volume for each substance in Data Table 3.
5. Place Egg 1 into the beaker with red water and Egg 2 in the beaker with yogurt.
6. Refrigerate for 24 hours.
7. After 24 hours, remove the eggs from the beakers.
8. Observe the appearance of each egg and record it in Data Table 1.
9. Measure the mass of each egg and record it in Data Table 2.
10.Measure the volume of the liquid left over in the beaker and record it in Data Table 3.
11. Use a toothpick to carefully pop the egg membrane and record their observations in Data table 1.