Permeability of Free-Range and Caged Eggs in Different Solution Types

Abstract

In our research, we sought to assess the osmosis rate of free-range and caged eggs in water (control), salt solution, and sugar solution. For de-shelling, a dozen of free-range and caged eggs were soaked in vinegar for two days and washed with warm water. All the de-shelled eggs were then submerged in water before placing them in their respective treatment groups. Weight measurements were taken before and after treatments as indicators to assess the osmosis rate of eggs. We hypothesized that the greater presence of monounsaturated fatty acids in free-range eggs will result in higher membrane permeability in comparison to caged eggs. In our results, we found both free-range and caged eggs absorbed water and gained mass when submerged in water. We also discovered that both sugar and salt treatments withdrew water from the egg which resulted in decreased egg mass in free-range and caged eggs. We discussed the osmosis rate of free-range and caged egg membranes in response to the same concentration of hypertonic environment of various substances. Overall, our results showed a higher rate of osmosis in caged eggs compared to free-range eggs in different treatment environments. The membrane permeability variations can enhance our knowledge about the transport mechanism of the membrane and the nutritional properties of eggs. This understanding can offer significant perspectives on food safety and human health.