Q3 Benchmark: Egg Permeability Lab

Submitted by Taylor Valentine on Tue, 03/25/2008 - 13:14.

For this project, we submerged a regular chicken egg in three substances, one of which being ethanoic acid. The other two were our choice. We observed the egg over the course of approximately two weeks, and noted the change in circumference and volume. The purpose of the lab was to see how the selective permeability of the egg membrane affected what substances could enter and leave the egg.

I worked with Sophia Moreno, and the substances we chose were salt water and lemon juice. We had to research the projection models and forulas for each liquid. The lab came out well and we had some unexpected results.

AttachmentSize
EGG LAB.doc79 KB
Keywords: Mr. Sherif | Q3 Benchmark | Egg permeability lab | Taylor Valentine Biochem
Groups:
»

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <b> <div> <sub> <sup> <blockquote> <img> <strike> <span> <quote> <del> <u> <i> <b> <center> <font> <p> <br> <table> <tr> <td>
  • Lines and paragraphs break automatically.
  • Link to content with [[some text]], where "some text" is the title of existing content or the title of a new piece of content to create. You can also link text to a different title by using [[link to this title|show this text]]. Link to outside URLs with [[http://www.example.com|some text]], or even [[http://www.example.com]].

More information about formatting options