Procedure
1. Place the two eggs into the same beaker.
2. Cover the eggs with vinegar. Make sure that the eggs are completely covered.
3. Place into a fridge for 24 hours
4. Remove from fridge and rinse off the eggs. Observe and record data.
5. Weight each of the eggs separately. Record data
6. Put 150mL of water dyed with food coloring in a beaker. Record the volume.
7. Put 150mL of molasses in a beaker. Record the volume.
8. Put one egg, that had previously been submerged in vinegar, into each of the molasses and water beakers.
9. Refrigerate for 24 hours.
10. After 24 hours, remove from the fridge.
11. Remove the eggs from the substances.
12. Record the volume of the molasses and water left in their separate beakers.
13. Observe the appearance of each egg. Record the data.
14. Weigh each egg and record the data.
15. Using a tooth pic carefully pop each of the eggs. Observe the insides of each of the eggs and record the data. (Have some paper towels ready)
2. Cover the eggs with vinegar. Make sure that the eggs are completely covered.
3. Place into a fridge for 24 hours
4. Remove from fridge and rinse off the eggs. Observe and record data.
5. Weight each of the eggs separately. Record data
6. Put 150mL of water dyed with food coloring in a beaker. Record the volume.
7. Put 150mL of molasses in a beaker. Record the volume.
8. Put one egg, that had previously been submerged in vinegar, into each of the molasses and water beakers.
9. Refrigerate for 24 hours.
10. After 24 hours, remove from the fridge.
11. Remove the eggs from the substances.
12. Record the volume of the molasses and water left in their separate beakers.
13. Observe the appearance of each egg. Record the data.
14. Weigh each egg and record the data.
15. Using a tooth pic carefully pop each of the eggs. Observe the insides of each of the eggs and record the data. (Have some paper towels ready)