Osmosis only apply to water, the word your looking for is Diffusion
osmosis is demonstrated in the process of making salted egg. eggs are submerged in a brine solution for a period of time. because the egg shell is permeable salt enters. water is also removed from the egg in this process.
osmosis
The egg will decrease in size (water will exit) if the shell is removed by some means before the egg is placed in the solution. If the shell has not been removed, however, not much will happen as the shell is basically impermeable.
Well, salt is composed of sodium and chlorine. Sodium is also a common element used in shrink rays. Combining it with chlorine allows it to dissolve in water and turn the water into a shrink liquid. Therefore, the eggs shrink after reacting with the shrink liquid.
yes
If the egg was raw then the inside would shrivel up due to osmosis.
Salt makes a raw egg salty.
Osmosis occurs in an egg cell if you place it in liquids. If you put it in vinegar, the egg's shell will start to dissolve. Then, you can test osmosis in water or salt water. Because the egg is considered a cell, it will swell the egg cell with plain water (meaning it will increase the egg's mass). With salt water, the egg cell will shrink in mass.
because nothing is in the egg yolk
osmosis high salt in egg causes water to enter eggs permeable membrane via osmosis to point of bursting egg.
osmosis is demonstrated in the process of making salted egg. eggs are submerged in a brine solution for a period of time. because the egg shell is permeable salt enters. water is also removed from the egg in this process.
salt water
No, a raw egg can not float in salt water, but if you hard boil it will because it is denser and therefor becomes more buoyant.
osmosis
The vinegar will disintegrate the egg shell and the salt will suck out all the water and shrivel the egg.
The density of an egg that I boiled was 1.02 * density of tap water. The density of a raw egg was 1.06 * the density of tap water. The mass of the egg did not change so the volume increased slightly. With a raw egg and a boiled egg covering in water, if you add salt and mix slowly you find that the boiled egg will float first and if you continue to add salt you get both to float. Interestingly, recipes for making a brine solution for food preparation frequently tell you to put a raw egg in water and add enough salt in solution to make the egg float. This assures enough salt for a good brine solution.
If you put an egg in salt water for a week, the egg will begin to undergo osmosis. The salt concentration in the water will cause water to move out of the egg, resulting in the egg shrinking and becoming smaller in size. The egg's membrane may also become translucent or appear to be semi-transparent.