Team Members Pang Yi Wei, Sean (1P1) Teo Xue Shen (1P3) Loy Yoke Yue (1P3) Marcus Seah Jia Jin (1O1) 1 Group : New Egg Flavours

Contents Objective Hypothesis Materials Variables Method/Procedure Test Results / Data analysis Conclusions 2

Objective Objective: To investigate the permeation of food flavouring / colouring through the eggshell into the egg. 3

Hypothesis We hypothesize that the food flavouring / colouring can permeate through the eggshell into the egg. Problem to be solved: Can we create eggs with different colours and flavours ? Phenomenon that study seeks to verify: Osmosis –Osmosis is the movement of water molecules through a partially permeable membrane from a region of higher water concentration to a region of lower water concentration. 4

Materials 5 Chicken eggs Flavouring / colouring: 1) Sugar (SIS fine grain sugar) 2) Salt (Fine salt - Three eagles brand) 3) Green pandan extract (Aroma Pasta brand) 4) Liquid apple green colouring (Star brand – International flavors & fragrance) Tap Water (use as solvent)

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Variables 7 Independent variables Dependent variables Controlled Variables The Concentration of 1) Sugar solutions, 2) Salt solutions, 3) Pandan extract solutions 4) Apple green colouring solutions The flavours and colours of the eggs Chicken eggs and tap water

Method/Procedure solution samples were prepared as below: Sample 1 : Sugar : Water = 1 : 4 Sample 2 : Sugar : Water = 1 : 2 Sample 3 : Sugar : Water = 1 : 1 Sample 4 : Salt : Water = 1 : 4 Sample 5 : Salt : Water = 1 : 3 Sample 6 : Green Pandan Flavouring : Water = 1 : 150 Sample 7 : Green Pandan Flavouring : Water = 1 : 30 Sample 8 : Apple Green Colouring : Water = 1 : 150 Sample 9 : Apple Green Colouring : Water = 1 : 30 After stirring the samples thoroughly, 150ml from each of the above solutions were poured into beakers for the test. 2.9 eggs were weighed and their weights were recorded before the test. 3.The eggs were soaked into the above 9 solutions respectively for 13 days. Parafilm was used to cover the beakers to prevent evaporation of the solutions. 4.The eggs were weighed at intervals of 3,6,10 and 13 days and their weights were recorded. 5.After 13 days, the eggs were boiled in their respective solutions for 30 min using lab hot plate and cooled for 1 hour. 6.The eggs were de-shelled to observe if their egg whites have colour and to smell if the eggs have flavour.

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Experiments conducted… First experiment: Pandan extract we extracted ourselves from ground pandan leaves grew furry white mould. Second experiment: Different concentrations of sugar and salt solutions were made to determine the ratio of solute to solvent. Our samples were infested with ants as we did not seal the samples properly. Third experiment: Successfully conducted Test results will be shown in the following slides… 10

11 Samples preparation Dissolving sugar in water Weighing of sugar Apple green colouring in water

12 Eggs soaked in the 9 solutions

Methodology 13 Slotted ladle Draining the solution off the egg before weighing Weighing the egg

14 Boiling of eggs

15 A de-shelled egg tinted with green (Sample 9)

Hard-boiled Eggs 16

Test Results Weight of Eggs Before and After Soaking in the Various Solutions SampleEgg’s initial wt (g) Egg’s wt after 3 days (g) Egg’s wt after 6 days (g) Egg’s wt after 10 days (g) Egg’s wt after 13 days (g) Sample Sample Sample Sample Sample Sample Sample Sample Sample

Test Results Hard-boiled Eggs Hard-boiled eggsResults Sample 1 - Sugar : Water = 1 : 4Slight sweet smell Sample 2 - Sugar : Water = 1 : 2Sweeter smell Sample 3 - Sugar : Water = 1 : 1Strongest sweet smell Sample 4 - Salt : Water = 1 : 4Slight salty smell Sample 5 - Salt : Water = 1 : 3Stronger salty smell Sample 6 - Pandan flavouring = 1 : 150Slight pandan smell Sample 7 - Pandan flavouring = 1 : 30Stronger pandan smell and tinted with green Sample 8 - Apple green colouring : Water= 1 : 150Egg white remains white Sample 9 - Apple green colouring: Water = 1 : 30Egg white tinted with green 18

Test Results Weight of Eggs Soaked in Sugar Solutions at Various Concentrations 19 Sugar : Water 1 : 4 Sugar : Water 1 : 2 Sugar : Water 1 : 1 Wt of eggs (g) Samples

Test Results Weight of Eggs Soaked in Salt Solutions at Various Concentrations Salt : Water 1 : 4 Salt : Water 1 : 3 Wt of eggs (g) Samples 20

Test Results Weight of Eggs Soaked in Pandan Extract Solutions at Various Concentrations Pandan extract : Water 1 : 150 Pandan extract : Water 1 : 30 Samples Wt of eggs (g) 21

Test Results Weight of Eggs Soaked in Apple Green Colouring Solutions at Various Concentrations Apple Green Colouring : Water 1 : 150 Apple Green Colouring : Water 1 : 30 Wt of eggs (g) Samples 22

Conclusions A higher concentration of the solution results in a stronger smell and colour of the egg. The weight of the eggs increased over the 13 days despite the slight increased or decreased in weight at intervals within 13 days. We conclude that the food colouring and flavouring can permeate through the eggshell into the egg through osmosis. This can be proven by the smell and colour of the eggs in our experiment. 23

Thank you ! 24