Differences Between Egg And Corn Syrup

Variables (example): Problem: Will the mass of an egg change after being soaked in distilled water or corn syrup for 24 hours? Variables: a) Independent (Manipulated) - what are we changing? The amount of liquid in the cup, with the egg is manipulated because we don’t have a lot of corn syrup. Therefore, the result might be different if there was more corn syrup. b) Dependent (Responding) - what is being measured?

The amounts of overconsumed and unhealthy contents of high fructose corn syrup (HFCS) need to be replaced by natural sugars. People say sugar is sugar, but the amounts of sugar in HFCS are higher than those in cane sugar. “Health byte” explains, “[T]he amounts of fructose in processed sugar are large: table sugar has equal amounts of fructose and glucose, and high-fructose corn syrup contains 65% fructose. Both are common

This means that the water molecules will pass through the cell membrane to enter the egg and reach a state of equilibrium. This is why there would be less water in the cup, and the egg would be larger. The water molecules are leaving the water, yet entering the egg. In the Coca- Cola example, there had been a higher concentration of water molecules in the egg, and a higher sugar concentration in the soda. This means that to try and reach the state of equilibrium, the water molecules would have to diffuse from the egg and enter to the soda, creating the new mix of soda and water.

Big Question Can eggs bounce in different types of liquid? Hypothesis We think that the egg in hot water will become a hard boiled egg so it will bounce,we also think that the egg in chunky milk will become more solid, we think that the vinegar will make the egg bounce Procedure Our procedure is... The first thing we would do is get our materials we need, then put our eggs in the liquids we got and wait 6 days with the egg in each liquid. Then we would take the egg out of the liquids and then try to bounce the egg. Materials Our materials are… ~ A cup of Hot water ~ A cup of Chunky milk ~ A cup of Vinegar ~ 4 Dozens of eggs ~ 48 plastic cups ~ Pair of plastic exam gloves ~A tub of clear

In “The Consumer: A Republic of Fat,” the author, Michael Pollan argues that a huge industrial corn production in America has led to the increase of public health crisis such as obesity and diabetes. Pollan states this problem is similar to when corn whisky drove people to be alcoholic about one hundred years ago. When American farmers started producing excessive corn in the early nineteenth century, people became alcoholic and suffered from alcohol-related diseases by corn whiskey since it was much easier to transport than fresh corn. However, because of the technology improvement and lifestyle changes around the 1980s, the corn has been mostly turned into HFCS (high-fructose corn syrup), which is contained in almost all processed foods that

The initial phenol concentration provides an important driving force to overcome all mass transfer limitations of phenol between the aqueous and sorbent phases. Therefore a higher opening phenol concentration will enrich the biosorption process. The increase in sorption capacity of bacterial strain with an increase in the initial phenol concentration might be due to a higher probability of collision between the phenol molecules and biosorbent. With increase in phenol concentration from 100 to 500 mg/L, the percentage removal reached 99% in 2 days. The equilibrium

Cow’s milk is often described as nature’s most wholesome food. Cow’s milk contains most of the same composition as human milk; however, these compositions are not in the same amounts. For example, humans have the most advanced brains of all species on earth, therefore human milk has evolved into having high levels of PUFAs or polyunsaturated fatty acids (especially linoleic acid) which is responsible for the rapid brain development (onegreenplanet website). Cow’s milk, on the other hand, contains significantly lower amounts of PUFAs, but higher levels of saturated fats, which contribute to rapid body building. Therefore it should come as no surprise that cow’s milk has double the amount of protein than human milk because cows double their size in 45 days, while humans take 180 days for the same growth.

The two final volume of foam was 28mL and 15mL respectively. There was a big difference between result shows that the result obtained was not precise and reliable. One of the chicken liver could be smaller causing lesser catalase to be released whereas another chicken liver could be larger therefore more catalase was released. When there was more enzyme available , more hydrogen peroxide could bind to the active sites of catalase leading to the higher rate of reaction calculated. One way to improve on this method is to weight the chicken liver after cutting it with a smaller knife.

There is a hard outer covering called as pericarp or hull under which is a dense opaque starch layer and inner starch, which consist of the transluscent grains that are irregular polygons about 10µm across (Hoseney et al, 1983). On the other hand the unique characteristics of popcorn are caused by the fact that it has a much higher proportion of the translucent starch in its interior than other grains or other types of corn. This gives it the ability to pop and expand to 20 to 40 times its original volume. Popcorn is typically 12 to 14.5% water, with most of the water being located in the translucent starch granule. Popcorn expansion volume has been shown to be a quantitative trait with high heritability and influenced by three to five major genes (Lu et al, 2003; Ziegler, 2001).

In conclusion, when the concentration of grape juice increased, the average percentage change in the mass of the potato cylinders decreased. The increased concentration of grape juice means that there are more glucose molecules and, hence, the solution had a lower water concentration. There were more water molecules in the potatoes, thus diffusing into the water, against the concentration gradient in order to reach equilibrium. The water being lost decreased the mass of the potato cylinders. For example, in my raw data, concentration of grape juice solution of 40%, the initial weight of the potato was 6.00g however, after 15mins the weight of the potato decreased to 5.63g henceforth, the potato lost 0.37g.

The purpose of this lab was to measure the amount of CO2 gas given off by germinated peas under certain conditions of light. We conjectured that the more amount of light the peas are exposed to, the higher the respiration rate they will have. Our data supported this because it showed that the germinated peas that were exposed to light 24 hours before the experiment had a steeper slope (as seen in table 1), therefore having a greater respiration rate. The peas that were not exposed to any light 24 hours before the experiment had a reduced rate because of its lack of exposure to light. Both pea’s respiration rates showed that the more light the peas were exposed to, the greater respiration rate they would have (Figure 1).

Of course, the various sources of error have affected the results from this lab. Since the initial mass of eggs used was different for each group, the experimenters had to find the percent change in mass to keep the results constant. To conclude, when the eggs were placed in a corn syrup solution with more solute, their masses steadily decreased. The inside of the eggs have a lower solute concentration than the corn syrup solution outside the cell. Water within the eggs flow outwards through the membrane to the syrup solution, decreasing the solute concentration.

In this experiment using a respirometer, the scientists were able to measure the amount of oxygen being consumed in relation to how quickly the peas were respiring. Hypothesis If the germinating and dry peas are submerged in baths of water for twenty minutes, then the germinating peas will consume the most oxygen over dry peas. The warmer the temperature surrounding the vials, the faster the rate of oxygen consumption will be due to them requiring a more extensive output