To experiment, we took grocery store chicken eggs and soaked them in vinegar. This dissolved the calcium carbonate of their shells to reveal a delicate membrane holding the egg together. By soaking these naked eggs in various liquid solutions, we monitored physical changes to our collection of eggs.

In round 1, students worked in groups to select liquid solutions to soak their eggs. These solutions were soy sauce, jello, soda, shampoo, and oil. We had some fabulous results, including this one which was left in the science refrigerator for too long after the experimental phase.

Students noticed that vary the amount of baking soda in their liquid resulted in incredibly brittle and dry membranes. This egg burst instantly in the weighing cup, when student tried to collect their measurements.
 

One of our brightest experiments. Students varied the amount of highlighter in the water solution. This resulted in very vibrant eggs.