|MadSci Network: Biochemistry|
My Biology class did an experiment and we disinegrate the egg shell and continued to soak the different eggs in sucrose, glucose and water.We did concentrations of 0% 10% and 25% and soaked the egg in the solutions overnight. We studied the results and now need to analyze them. According to my professor our sucrose eggs should NOT have gained weight but should have lost weight (the water in egg should have diffused into the sucrose solution) But they all gained a SIGNIFICANT amount of weight- aka sucrose got through the membrane of the egg. Please explain some possible theories as to how this could happen... And why it happened. Thank you!!!
Re: What would cause a 10% or 25% concentration of sucrose to diffuse into egg?
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