Procedure
1. A 250ml beaker was filled with 200ml vinegar.
2. Both eggs were placed in the vinegar.
3. The eggs were left for 24 hours and then were removed from the beaker.
4. One 250ml beaker was filled with 200ml of hypotonic solution, and another with 200ml of hypertonic solution.
5. Each beaker was labeled with tape.
6. The eggs were weighed on a scale.
7. One egg was placed in each beaker.
8. The eggs were left for another 24 hours and were then removed from the beakers.
9. The eggs were weighed and then punctured.
10. Results and observation were recorded.
2. Both eggs were placed in the vinegar.
3. The eggs were left for 24 hours and then were removed from the beaker.
4. One 250ml beaker was filled with 200ml of hypotonic solution, and another with 200ml of hypertonic solution.
5. Each beaker was labeled with tape.
6. The eggs were weighed on a scale.
7. One egg was placed in each beaker.
8. The eggs were left for another 24 hours and were then removed from the beakers.
9. The eggs were weighed and then punctured.
10. Results and observation were recorded.