Eggmosis: Effects of Egg Membrane Permeability on Egg Mass

Abstract

Osmosis plays a crucial role in multiple aspects of our lives, from digestion to the way we
respond to medications. Osmosis relies on the selectively permeable property of cell
membranes, which allow certain ions and molecules to enter the cell while inhibiting the entry
of others. We tested membrane permeability by exposing de-shelled eggs to different
concentrations of corn syrup (mainly composed of glucose) using an isosmotic, hypoosmotic,
and hyperosmotic solution. We weighed the eggs every 30 mins for 2 hours to generate the rate
of change in g/min for each replicate. The mean rates of change in mass of eggs exposed to the
isosmotic, hyperosmotic, and hypoosmotic solutions were 0.04g/min, -0.18g/min, and
0.090g/min respectively. A one-way ANOVA test and Post-hoc Tukey HSD test determined that
the differences in change of rate in mass (g/min) between the eggs exposed to different
treatments were statistically significant. Following two hours, the eggs exposed to the
hyperosmotic solution were the smallest, while those exposed to the hypoosmotic solution
were the largest. We, therefore, concluded that our hypothesis stating that the rate of change in
mass (g/min) of each de-shelled egg will be significantly affected by the concentration of
glucose solution to which they are exposed to was supported. In future studies, it is
recommended that other molecules are used in the extracellular environment and that the trial
times are extended in order to accurately determine the osmotic concentration inside the eggs.