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Exploring Egg Osmosis: Swelling and Shrinking in Different Solutions

This article delves into the fascinating phenomenon of osmosis and its effects on raw eggs placed in various solutions. When submerged in saltwater or sugar solutions, eggs can swell or shrink due to the movement of water through their semi-permeable membranes. We will explore the science behind osmosis, the role of concentration gradients, and the biological implications of this process. Understanding how raw eggs interact with different solutions not only illuminates fundamental scientific principles but also has practical applications in cooking and food preservation.

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Exploring Egg Osmosis: Swelling and Shrinking in Different Solutions

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    1. Solutions Why does a raw egg swell or shrink when placed in different solutions?

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