This post first appeared on the Marshall Simonds Middle School Blog
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| Students share their findings with Mrs. Pratt. |
Last week, the students of 7A conducted a series of eggsperiments in Mrs. Pratt’s Life Science class in order to gain a better understanding of how osmosis works. This lab demonstrated the selectively permeable characteristics of a cell membrane when an animal cell is eggposed varying osmotic conditions. Eggs were submerged in household substances such as vinegar, corn syrup, and even Kool-Aid on different days throughout the week, causing alterations in size, color, and texture. This proved to be an engaging, eggciting, and eggceptionally punny lab for the students of 7A.
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| A student “washes” an egg shell off after the egg had been submerged in vinegar for a day. |
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| An egg is submerged in corn syrup on the third day of the lab. |
On the last day of the eggsperiment, students observed how their eggs had changed after each group submerged their eggs into a concoction of their own making the day before. The eggs that emerged on the final day of the lab came out in a variety of colors and textures based on the contents of the mixture, with some eggs turning green, purple, orange or black.
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| 7A students show off their Egg on the last day of the Eggsperiment. |
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| Among the materials used by students over the course of the lab included but weren’t limited to: hydrogen peroxide, vinegar, corn syrup, and kool-aid. |
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| “We named her ‘Eggsmerelda’. |
To learn more about this lab and the other great things being done in Mrs. Pratt’s Life Science classes,
visit her blog.
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