Egg Measurement
(Reference: CH111 General Chemistry I Laboratory Manual, MTU Department of Chemistry, July 1992)

PREPARATION

1 dozen eggs (small, medium, or large)--enough to have one egg for each group
1 L graduated cylinder filled with water for volume displacement
Hook for the egg in the graduated cylinder
Balances
Petri dishes
Calipers--enough for the number of groups

BACKGROUND

This experiment is designed to familiarize you with several common measurement techniques: size, density, and mass.  You will then separate the egg into its three major components, shell, white and yolk and also determine the mass of each component.

You will be required to design you OWN approach to determining the mass of each component.  Prepare a written description of the procedure you intend to follow in order to determine the mass of the shell, white and yolk.  Specify how you plan to separate the parts of the egg, and make a list of all the equipment you expect to need.

After you have finished your calculations record them on the board so you can see how you compared with the rest of the class.

PROCEDURE

1. Determine the mass of your egg using the balance, record to the nearest 0.01g on your data sheet
2. Measure the dimensions of the egg using a pair of calipers, along both the major (long) and minor (short) axes.  Also record this on your data sheet.
3. Measure the volume of the egg by liquid displacement.  Using the 1 L graduated cylinder set-up, record the initial volume of the water in the graduated cylinder, immerse the egg, then record the final volume of water.  The difference of final and initial volumes of water is the volume your egg occupies.
4. Determine the mass of each component of the egg, shell, white and yolk, according to your plan.

DATA

 Mass of Egg o Length of Egg (major axis) o Length of Egg (minor axis) o Volume of Egg o Density of Egg o Mass of Shell o Mass of White o Mass of Yolk o Percent Composition of Shell o Percent Composition of White o Percent Composition of Yolk o

CALCULATIONS

For determination of the density of your egg, show calculation:

For determination of percent composition of each, white, shell and egg, show calculations:

QUESTIONS

Eggs are sold by weight.  Small eggs weigh 18-21 oz/dozen, medium 21-24 oz/dozen, and large 24-27 oz/dozen. (1 oz = 28.35 g).  Using the class average for the mass of the egg, which size eggs were purchased for this experiment?

Does the sum of your percent composition equal 100%?  If not explain why.

DISPOSAL

Unused eggs can be taken home and consumed.

Broken eggs can go in the trash or drain.

Ginger Chateauneuf, 2000.
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