Egg floatation experiments are used to show differences in density between fresh water and solutions of salt water containing different amounts of salt.
In this type of experiment, the buoyancy of eggs increases as more slat is added to the water.
The materials used for this experiment are a raw egg at room temperature; a pitcher of water, also at room temperature; a clear beaker, salt, a plastic stirrer, a teaspoon, a ruler, a measuring cup and small food scales.
A log should contain the weight of the egg and a table in which the amount of salt added and the position of the egg within the beaker at varying stages of the experiment can be entered should be prepared.
The beaker is now filled with 200 ml of fresh water, and the egg is placed into it. It should sink to the bottom. The log entry is no salt and a zero for the location of the egg.
A level teaspoon of salt is then added and gently stirred in. Once egg and water have settled, a note of this step is taken, along with any observations as to whether the egg has risen.
Salt is then added in single teaspoon increments until the egg begins to float, taking note of the total number of teaspoons added up to this point.
Using the ruler, the distance of the egg from the bottom is measured and recorded.
Teaspoons of salt are then added until the egg floats on the surface. The total number of teaspoons added is again recorded.
Next, the same number of teaspoons of salt are weighed. It should turn out to be roughly the same weight as the egg.
The log details will show that adding salt directly affects increasing density and causes the egg to float.
In this type of experiment, the buoyancy of eggs increases as more slat is added to the water.
The materials used for this experiment are a raw egg at room temperature; a pitcher of water, also at room temperature; a clear beaker, salt, a plastic stirrer, a teaspoon, a ruler, a measuring cup and small food scales.
A log should contain the weight of the egg and a table in which the amount of salt added and the position of the egg within the beaker at varying stages of the experiment can be entered should be prepared.
The beaker is now filled with 200 ml of fresh water, and the egg is placed into it. It should sink to the bottom. The log entry is no salt and a zero for the location of the egg.
A level teaspoon of salt is then added and gently stirred in. Once egg and water have settled, a note of this step is taken, along with any observations as to whether the egg has risen.
Salt is then added in single teaspoon increments until the egg begins to float, taking note of the total number of teaspoons added up to this point.
Using the ruler, the distance of the egg from the bottom is measured and recorded.
Teaspoons of salt are then added until the egg floats on the surface. The total number of teaspoons added is again recorded.
Next, the same number of teaspoons of salt are weighed. It should turn out to be roughly the same weight as the egg.
The log details will show that adding salt directly affects increasing density and causes the egg to float.