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What else can I help you with?
What does corn syrup do to an egg membrane?
it absorbs a majority of the corn syrup and sores it in it's membrane
Which egg was in hypertonic solution?
Corn syrup
What is the isotonic solution of corn syrup to egg?
its hypertonic. if it were in water, it would be hypotonic.
Why didn't the corn syrup go into the cell shell-less egg?
The corn syrup did not enter the shell-less egg due to osmosis, which is the movement of water across a semi-permeable membrane. The concentrated corn syrup has a lower water concentration compared to the egg's interior, causing water to move out of the egg to balance the concentration gradient. This results in the egg shrinking rather than the syrup entering. The egg's membrane allows water to pass through but is less permeable to larger solute particles like those in corn syrup.
After soaking an egg in Corn syrup what will happen if you soaked it in distilled water?
the egg becomes smaller
Does an egg float or sink in corn syrup?
until you mix it
What happen to egg is placed in corn syrup?
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.
Do you use active transport with an egg and corn syrup?
possibly der sonny boys
Will a whole egg change when placed in corn syrup?
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)
When you put a egg in corn syrup how does it become osmosis?
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.
What happens when you put a egg with no shell that's just been in corn syrup into distilled water?
the eggs mass will change the egg will have more mass than before
Does an egg in syrup shrinks?
Yes, an egg will shrink in syrup because the syrup has a higher concentration of sugar than the egg, creating a higher osmotic pressure in the syrup causing water to move out of the egg into the syrup. This loss of water from the egg will cause it to shrink.
