1. Team Members Pang Yi Wei, Sean (1P1) Teo Xue Shen (1P3) Loy Yoke Yue (1P3) Marcus Seah Jia Jin (1O1) 1 Group : 1- 010 EggsperimentEggsperiment

2. Contents Objective Hypothesis Variables Materials / Equipment Method/Procedure Timeline 2

3. Objective Objective: To find out if the food colouring or flavouring can pass through the eggshell into the egg. 3

4. Hypothesis The food colouring or flavouring can pass through the eggshell into the egg. Problem to be solved: Can we create eggs with different colours and flavours ? Theory 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

5. 5 Osmosis

6. 6 Model Cell

7. Variables Independent variables: Independent variables are those factors in an experiment that the scientist deliberately changes so as to observe the consequences of these changes Independent variables answer the question “What do I change?” Dependent variables: Dependent variables are factors which resulted from the change in the independent variable Dependent variables answer the question “What do I observe?” Controlled variables: Controlled variables are those factors that the scientist attempts to keep constant Controlled variables answer the question "What do I keep the same?" 7

8. Variables The independent variables: The concentration of natural colouring and flavouring The dependent variables: The colour and flavour of the eggs Controlled variables: The type of egg and water. The controlled set-up: Egg in Water 8

9. Materials Materials: Chicken eggs Edible food colourings Food flavourings such as mango, peppermint, salt, etc Water Equipment: Measuring cylinder Electronic weighing balance Beakers 9

10. Method/Procedure 10 1.Weigh the egg before the test. 2.Soak the egg in food colouring / food flavouring solution for x days. 3.Weigh the egg after soaking. 4.Record the difference in mass of the egg before and after the soaking. 5.Boil the egg for ten minutes in the solution and leave it to cool for 2 hours. 6.Crack the egg to observe if the egg white has changed colour or to taste if the egg has flavour.

11. 11 Timeline 24-2-11 Acceptance of project 7-2-11 Brainstorm project ideas 22-3-11 Group presentation (rehearsal) 5-4-11 Prelim judging 7-7-11 Project Semi-final 19-8-11 Project final Testing, collection and analysis of data April to August 2011

12. Thank you ! 12