It shrinks into a smaller size. When an egg is placed in syrup the water moves out and causes a decrease in its mass. This is a result of Osmosis occurring, since water moves to higher solute.
the egg becomes smaller
ahahah!!ok it's all has to do with osmosis and equalibrium!!the egg shuld turn brown after a day or soo this is because there is higher consintration of water then corn syrup sooo they try to reach equalibriom(is osmosis)
it absorbs a majority of the corn syrup and sores it in it's membrane
Corn syrup
Egg Osmosis is the process of shrinking and expanding. for (eg): An egg is placed in corn syrup for 60 minutes to show osmosis. The egg is then placed in fresh water to show the reverse effect.
its hypertonic. if it were in water, it would be hypotonic.
until you mix it
Becuase eggshell is a impermabale membrane.
possibly der sonny boys
When an egg is placed in Kary syrup the egg releases the water inside of it to achieve diffusion. There is a higher concentration of water in the egg than in the Karo syrup. When you touch the egg after it was left in the Karo syrup overnight you will find that it collapses under your touch because it has lost some of its volume (the water). The egg will also shrink in size.
When an egg is placed in syrup, it undergoes osmosis, where water moves out of the egg into the syrup, causing the egg to shrink. The syrup's high concentration of solutes creates a hypertonic environment, drawing water out of the egg's contents. As a result, the egg decreases in size and may appear wrinkled or shriveled. This process highlights the effects of osmotic pressure on cells in different solutions.
out from the egg draining into the water. the egg was weak and too yellowish that u could even see the yolk. Hope this helped.