Easter is over you say? Why didn’t I post this before Easter you ask? Good point and good question but this was so fun that I couldn’t bring myself to wait until NEXT Easter to post about it.
I didn’t exactly set out to invent inside out Easter eggs. We’re studying cell biology and cellular processes right now in science and the “Eggcellent Ideas for Osmosis and Diffusion” experiment from the Science Spot Classroom seemed like a fun way to demonstrate the process.
First we made the classic naked egg by soaking some eggs in vinegar to dissolve their shell
Fun stuff. It took a couple of days for the shell to pretty much completely dissolve.
Then we soaked the eggs in corn syrup because the thick viscous stuff can’t travel through the semi-permeable egg membrane and the higher water content inside moves out of the egg via osmosis (don’t I sound all scientific!) until the egg is completely deflated but still completely in tact.
After our eggs were completely deflated we poured out the corn syrup and rinsed them off and set out to reverse the Osmosis process by soaking them in water. To make it extra fun we put a different color of food coloring into each cup.
And there you have it–I invented inside out Easter eggs! Or inside out rainbow eggs to avoid a holiday theme.
They even bounce.
I kind of wish we’d been more scientific and measured and weighed the eggs throughout the process like the website recommends but the kids definitely learned how liquid wants to move “from an area of high concentration to an area of low concentration” with this experiment.