Conduct an egg drop experiment to explore the properties of various packing materials. Each student must create an egg drop container using household materials. The key is to protect the raw egg from breaking when dropped from a height. After the egg drop is performed, each container will be opened and the damage assessed. The educator will lead the students in a discussion about the various designs and materials. Ask the students to provide feedback on why they believe that certain materials or designs were effective or ineffective.
Use chicken eggs as an example of a cell for an osmosis experiment, focusing on hypertonic states. Weigh a raw egg to determine its starting weight. Then the students will place an egg in a beaker filled will vinegar. The vinegar creates a hypertonic environment, which causes the cell to shrink as a result of diffusion and the osmosis process. Wait for 24 hours and then remove the egg from the beaker and weigh it. The egg's weight will decrease because water passed out of the egg and into the vinegar. The egg shell will soften too. The students will then discuss or write about osmosis and diffusion and how these processes were observed during the experiment.
Chicken's eggs can serve as an example of a cell and the osmosis process in a hypotonic environment. Students will begin by weighing an egg and recording the weight. The egg is then placed inside a beaker filled with corn syrup or sugar water. Leave the egg in the hypotonic solution for 24 hours and then ask the students to weigh the eggs. The eggs will increase in mass because water passed through the membrane and into the egg. The educator will then discuss the osmosis process, diffusion and why the egg increased in weight while placed in the hypotonic environment.
Demonstrate a simple chemical reaction using an egg and vinegar. Place a raw or hard-boiled egg into a vinegar-filled beaker and leave it there for approximately two minutes. Ask the students to observe the egg during this time. Bubbles will rise from the egg, as calcium carbonate escapes from the egg. Vinegar contains acetic acid, and this causes a chemical reaction that causes the bubbling.