Question

egg osmosis

table 1: solution (by removing shell), egg mass (g) initial, egg mass (g) after 24 hrs, student observations
vinegar (egg 1): 49, 55, shell gone, egg increased slightly, very larger
vinegar (egg 2): 45, 48, shell gone, egg increased slightly, and larger
vinegar (egg 3): 48, 50, shell gone, egg increased slightly, and larger

table 2: experimental solution, egg mass (g) initial, egg mass (g) after 24 hrs, student observations
10% salt water (egg 1): 49, 47, no change to egg appearance or size
kayro syrup (egg 2): 45, 34, egg was wrinkled and noticeably much smaller
distilled water (egg 3): 48, 58, egg was larger in size, smoother and type

students used eggs to observe the effects of osmosis on cells. in this experiment, the egg represented a typical cell. before beginning the experiment, students soaked the raw eggs overnight in vinegar to remove the shell. after the shells were removed, students measured the mass of the shell-less eggs. students then placed the eggs in a variety of solutions: vinegar, 10% salt water, corn syrup (kayro), and distilled water. after 24 hours, the eggs were removed from the respective solutions, dried off, and reweighed. the results are recorded in the data table provided.

the model shows a plant cell in a solution. solutions can be hypertonic, hypotonic, or isotonic to the cell. which one of the solutions from the experiment demonstrates the same movement shown in the model?

image of plant cell with h₂o moving into the cell

options:
a. vinegar only
b. kayro syrup only
c. distilled water and vinegar (at the start)
d. vinegar and kayro syrup

Explanation:

To determine which solutions show the most consistent data with the model (plant cell in a solution, likely involving osmosis and cell changes), we analyze each option:

• Option A (vinegar only): Vinegar is acidic and dissolves the eggshell (calcium carbonate), but the data for vinegar shows egg mass changes, but not the same pattern as the model (which likely involves water movement in/out).
• Option B (kayro syrup only): Kayro syrup is hypertonic, so water should leave the egg (or cell), making it shrink. But the data for kayro syrup shows egg mass changes, but not matching the model's water movement direction as clearly as when combining vinegar (to remove shell, making the membrane accessible) and then a hypertonic solution like kayro syrup.
• Option C (distilled water and vinegar at start): Distilled water is hypotonic (water enters), but vinegar dissolves the shell. However, the combination at the start doesn't follow the typical two - step process (remove shell then expose to hypertonic/hypotonic).
• Option D (vinegar and kayro syrup): First, vinegar dissolves the eggshell (exposing the semi - permeable membrane), then kayro syrup (hypertonic) causes water to leave the egg (or cell), leading to shrinkage, which matches the model of a plant cell in a hypertonic solution (water leaving, cell shrinking). The data for vinegar (dissolves shell) and then kayro syrup (causes mass change due to water loss) is consistent with this process.

Answer:

D. vinegar and kayro syrup