Egg Speriment

The egg-speriment was one of the ways to observe how the cell membrane works with different liquids entering and leaving.The egg is a model of the cell membrane that is soaked in vinegar for Days 1 and 2, water for Days 3 and 4, food coloring with water for Day 5, salt water for Day 6, and finally Arizona Tea for Day 7. My hypothesis was when the egg is soaked in vinegar, it will make the shell rougher, water will make it soft, food coloring will make it colorful, and salt water will make it a rocky shell. In this egg-speriment, the manipulated variables is the liquids, the responding variable is circumference, and the controlled variable is the egg.
The egg was a peril white egg in the beginning to a blue splat egg in the end. Starting on Day 0, October 17, was a small, narrow, and white egg with the circumference of 140 mm. On that same day, I let the egg soaked in vinegar for a total of two days. On Day 1, the circumference of the egg was 150mm. The egg was 10mm bigger, squishy, and had a dissolved shell. The next day, Day 2, the egg’s circumference was 165. The changes

The textbook stated, “The cell membrane controls what substances comes into and out of a cell,”(Padilla, page 86). Day by day, the egg was modeling how the cell membranes work. This quote relates to the egg-speriment was to see how the cell membrane worked.
This lab was learning about the cell membrane by an egg. The egg was the model to show me how the cell membrane worked. My hypothesis was wrong because I concluded vinegar would make the egg’s shell hard. My error in the lab, was putting the egg in the refrigerator. That affected my egg by not making any process at all. I have learned how the cell membrane functions based on the egg with different liquids. I would have done the egg-speriment differently by putting the egg in a tupperware, left it outside in the beginning, and finally took better details during the process of the