Procedure
1. Place 2 eggs into the same 250 mL beakers. Cover the eggs with 150 mL of vinegar. Refrigerate for 24 hours.
2. After 24 hours have elapsed, carefully remove the eggs from the beaker. Observe the egg's appearance. Record it in Data Table 1.
3. Measure the mass of each egg and record it in Data Table 2.
4. Use blue dye to dye the water.
5. Pour 150 ml of the blue water and then pour 150 mL of molasses into its own beaker. Label each beaker. Record the volume for each substance in Data Table 3.
6. Place Egg 1 into the beaker with the blue water and Egg 2 into the beaker with molasses.
7. Refrigerate for 24 hours.
8. After 24 hours, remove the eggs from the beakers.
9. Observe the appearance of each egg and record it in Data Table 1.
10. Measure the mass of each egg and record it in Data Table 2.
11. Measure the volume of liquid left over in the beaker and record in Data Table 3.
12. Use a toothpick to carefully pop the egg membrane and record their observations in Data Table. (Be sure to have paper towels handy as some eggs may squirt!)