I of late did the egg lab article and i entail some abet beside question i dont comprehend.?

a) Make 2 observations of the raw egg.

b) Use the string and ruler to measure the circumference of the egg surrounded by cm. (Measure the egg around the smaller area)

c) Gently place the egg in the jar and cover it with vinegar. Put the lid on the jar.

d) After approximately 24 hours from starting the experiment, spawn 2 observations of the raw egg.

e) Carefully remove the egg from the jar and vinegar. Use the string and ruler to measure the circumference of the egg contained by cm. (Note: Vinegar is an acid and will dissolve the shell around the raw egg exposing the inner membrane. Do not be in motion to the next step until the shell is dissolved. Usually this takes 24 hours.)

f) Pour out the vinegar from the jar and riddle the container about half full of hose down.

g) Gently place the egg back into the jar. Make sure it is covered with hose. Put the lid on the jar.

h) After approximately 48 hours from starting the experiment, make 2 observations of the raw egg.

i) Carefully remove the egg from the jar and hose down. Use the string and ruler to measure the circumference of the egg in cm.

j) Gently place the egg posterior into the jar. Make sure it is covered with water. Put the lid on the jar.

k) After approximately 72 hours from starting the experiment, cause 2 observations of the raw egg.

l) Carefully remove the egg from the jar and water. Use the string and ruler to device the circumference of the egg in cm.



Data Chart: 10 points

Time Observations Circumference (cm)

0 hours 1.
2.


24 hours 1.
2.
.

48 hours 1.
2.


72 hours 1.
2.


Optional 1.
24 hours 2.
In syrup









Conclusion: (25 points)

1. How much did the egg change surrounded by size? (answer should be in centimeter)


2. Was your hypothesis correct? Why or why not?


3. Evaluate the lab and data collected. Would you verbs that the lab represented active transport or passive transport? Explain your answer.


4. Based on what you enjoy learned, explain why you agree or disagree with the following statement: membranes are the most historic structures in cells.


5. Plant cell prefer to be in an environment with plenty of hose down. Consider how lettuce or spinach placed in water become firm and crisp. Why does this occur?


Answers:    This whole lab work is unambiguously trying to teach children the property of semi-permeable membranes, such as the inner soft membrane that covers the egg.

a) the raw, intact egg is covered with a hard shell and not permeable to wet (water-proof);
b) measure the circumference of the egg as you would measure the Earth at Ecuator :) Wrap a piece of string around the circumference of the egg, afterwards measure the exact lenght of the string that completely follows that middle line on the egg;
c) vinegar is a frail (organic) acid, it will dissolve the egg shell (which is made of calcium carbonate, same like chalk); d) after 24 h within vinegar, most probably the hard shell is dissolved, leaving the egg content still inside the inner membrane of the egg; presently the egg is soft and can change its shape;
e) measuring the circumference again will make a contribution you a lenght which is close to the first measurement; you will record this too for further comparison;
f) to (j) staying surrounded by cleaner water for 48 h would probably cause the egg to grow bigger, as verbs water passed through the mebrane toward the yolk until there is an equilibrium between the 'inner' solution and the 'outer' solution ;
k) to (l) after 72 hours your egg will look markedly different than initally did...It will be probably much bigger - but it is up to you to prove this practically :)


Membranes are the most important structures in cell because they mediate the vital exchanges between the cell and its environment, allowing it to keep its equilibrium and hence allowing it to survive within an everchanging environment.

Because the cells have more minerals, sea passes through the membranes of lettuce or spinach cells and increases the overall toughness of the leaves.


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