Egg Osmosis Data Sharing

1. Pre-Vinegar Data

1.1. Circumference Data (in centimeters)

1.2. Mass Data (in grams)

1.3. Qualitative Observations

2. Post-Vinegar Data

2.1. Circumference Data (in centimeters)

2.2. Mass Data (in grams)

2.3. Qualitative Observations

3. Salt-Water

3.1. Percent Circumference Change

3.1.1. JB & BC - 15% Decrease

3.1.2. EB & KS - 12% Decrease

3.2. Percent Mass Change

3.2.1. JB & BC - 11 % Decrease

3.2.2. EB & KS - 6% Decrease

4. Tap Water

4.1. Percent Circumference Change

4.1.1. DW & LR - 22% Increase

4.1.2. AP & QW - 16% Increase

4.1.3. JW & MS - 13% Increase

4.2. Percent Mass Change

4.2.1. DW & LR - 15% Increase

4.2.2. AP & QW - 20% Increase

4.2.3. JW & MS - 9% Increase

5. Maple Syrup

5.1. Percent Circumference Change

5.1.1. SR & KW - 4% Increase

5.1.2. MH & NB - 8% Increase

5.2. Percent Mass Change

5.2.1. SR & KW - 6% Increase

5.2.2. MH & NB - 9% Increase