Membrane Hands-on Laboratory Report Essay

Introduction

The major aim of this experiment was to assess the level of cell permeability. But more significantly, the movement of the material inside and outside in the live cells. Based on the assessment and research conducted before the experiment, it was noted that most of the individual cells were too small. Therefore, when conducting this type of experiment, it is essential to factor in the cell thickness. For this reason, the egg cell was applied because it is a single cell. Furthermore, the experiment was conducted within three days because there was nothing much that was expected. Notably, the experiments could take approximately one to three hours every day.

The experiment mainly targeted obtaining the results at the end of the three days. All the kitchen science technique was applied to ensure that everything could be accomplished at the end. The primary aims of the experiment were outlined based on the requirements ad procedure. Then, the experimental research methodology was applied, and results were collected after three days. Finally, conclusions were made based on the analysis and assessment conducted. Based on this research, the permeability of the live cell membrane was affirmed as the reagents used tested positive on the egg components.

Hypothesis

As stated above, the central aim of this experiment was to test the permeability of the alive cell membrane. The egg cell was applied in the experiment because of its properties. The primary objective is to understand the chemical properties of the egg cell membrane, which allows passing in and out of chemical substances. Therefore, the hypothesis of the experiment is: Is the live cell membrane of an egg permeable?

The collected data and results lead to the conclusions and recommendations that were made at the end. As such, the time stipulated for the whole experiment to be completed waited despite the time taken. The contribution from the external sources could also be applied in estimating the critical impacts of the research. Therefore, thus hypothesis created a significant connection between the topic of study and the experiment.

Materials and Methods

The experiment was conducted as a kitchen science experiment. As a result, the following requirement was applied.

• Kitchen scale.
• Vinegar.
• 4 Eggs, uncooked.
• Distilled water.
• Corn syrup.
• 10% salt solution.
• Soda, sports drink, or ‘fitness water’ of your choice.
• Containers for eggs (clear plastic cups work well).
• Ruler and measuring tape.

All these materials played an integral role in the process of completing the experiment. The materials have different chemical components as well creating room for better conclusions during the experiment.

Procedure

The experiment was conducted in four major processes that included preparing the materials needed and finally included how the actual study could be conducted. The following were the four major stages of the whole process.

1. Removing the shells from the eggs. The eggshells were first removed to ensure that it could be easy for the chemical components applied to dissolve during the experiment. After removing the eggshells, the eggs were placed in a vinegar container. The principal aim was to allow the eggs to soak in the vinegar for about two days. An allowance can be given to more than two days when opting not to change the vinegar. However, in this experiment, it was changed to ensure that it could take three days. The whole process was to remove the eggshells well. Notably, the remaining eggshells can be removed by washing them automatically.
2. After the eggshells have been removed, pour the vinegar again into the eggs and rinse them well. The main reason is to remove the remaining more minor bits of the shells which remained during the process. Next, the eggs are gently rubbed to ensure that all the shells are done and do not break eggs. The eggs should remain intact; there is no expected bias during the study methodology. However, if the eggs are removed gently, they are always acceptable and will not have any problem in the end.
3. Follow the requirements based on the tables given and create the setup for the experiment to start the count down.
4. The containers should be labeled well.
5. Fill in the bale with the required results. The results through the data will enable the researcher to develop conclusions and discussions at the end of the study.

Results

Based on the procedure that was conducted, the following results were obtained. The results were immediately recorded after the time-lapse to increase accuracy to minimize bias in the study. Despite the slight variations in the applied components, there was a slight change in both the length and width of the egg. However, the process was done well, and the errors were minimized as the figures and values were taken care of before the analysis was done. Therefore, the following are the significant results obtained.

Discussion

The first container that was tested in the experiment is the distilled water (A). The initial mass of the eggs was 50g, 49.5g, 49.2g, and 49.5g all across containers A, B, C, and D. Consequently, this explains the primary reason why the initial mass in all the four containers was almost the same. However, after 2-3 days, the initial mass of the egg increased slightly to 51.5g because the concentration of the egg was high; thus, the egg allowed some water components to pass through the cell wall. In addition, the dimensions by the width of the egg increased to 41mm * 59mm. Thus, the concentration gradient played an essential role in increment in both mass and length (Carraro & Bernardi, 2020). On the other hand, there was a difference in container B as the mass, and the dimensions of the egg remained the same. Therefore, the primary reason is that the concentration gradient of both the corn syrup and the egg are the same.

Container C had a 10% salt concentration. The salt concentration was very high, which led to more components being absorbed from the egg. As a result, the mass of the egg was reduced from 49.2g to 47g, and the dimensions were reduced to 38mm * 54mm. Lastly, container D has sports drinks; most sports drinks have a higher concentration of sugars or starch. As a result, the egg mass increased from 49.5g to52g, and the length increased to 51mm * 59mm.

Conclusion

The fact that the egg cell is permeable cannot be ignored. More notably, both the increases and decreases in length imply that the cell allows some components to pass through. In addition, however, the concentration gradient played an essential role during the process. For instance, it was possible to test the permeability of the substance being tested through the concentration gradient. Therefore, the high and low concentration gradients affirmed that an egg cell is permeable.

References

Carraro, M., & Bernardi, P. (2020). Measurement of membrane permeability and the mitochondrial permeability transition. Methods in Cell Biology, 369-379.