Malingering’s World

When we put the chicken egg in the jar of vinegar the
egg was permeable to the vinegar. The vinegar went
into the chicken egg because there was a higher
concentration of vinegar outside the egg, than inside.
The size of the egg increased, and the mass increased
from 58.1 to 82.2 when the egg was in vinegar for 4
days.

When the egg was in the corn syrup the membrane was
not permeable to the corn syrup. The chicken egg
shrunk from 82.2 to 50.1 grams. The corn syrup was
more concentrated on the outside of the egg, than on
the inside, and the egg shrunk, because the vinegar
left the egg, and went out.

The materials in the egg left, and went into the corn
syrup. There was more vinegar in the egg, than in the
corn syrup. The materials in the egg went into the
corn syrup. The corn syrup couldn’t get through the
chicken egg membrane, so the vinegar went out, and
nothing could get in.

The egg became bigger when the egg was put in the
water, because the water could get into the egg.

The vinegar could get into the egg, and the corn
syrup couldn’t. The water was able to enter the egg.

The membrane in the chicken egg is permeable because
the membrane of the chicken egg didn’t allow the corn
syrup to get through. It did let the water and the
vinegar pass into the egg.

The egg needed to be in the vinegar for a few days,
because the vinegar dissolved the shell, and that
allowed other things to pass through the membrane.

The process was called diffusion. The molecules
diffused, and went throughout the room.

The lettuce is crisp again. Because the water goes
into the lettuce cells, and the cells get bigger, and
they make the lettuce crisp.

The egg was placed in a hypotonic solution when we
put it in the vinegar, and the water, because the
amount of solute inside the cell was less than
outside, and that made the cell bigger, because the
molecules moved from areas of high concentration to
areas of low concentration, which is called diffusion.