What does corn syrup do to an egg membrane?

Corn syrup doesn't do anything particularly noteworthy to an egg membrane. Here's why:

* Egg membranes are tough: The membranes surrounding an egg are made of protein fibers, which are fairly strong and resistant to simple solutions like corn syrup.

* Corn syrup is mostly sugar: Corn syrup is primarily a concentrated sugar solution. While sugar can be used in some food preservation techniques, it doesn't have a significant effect on the structure of egg membranes.

What *does* affect egg membranes:

* Vinegar: Vinegar (acetic acid) can weaken the egg membrane, making the egg more porous. This is why eggs are often soaked in vinegar for demonstrations where the shell dissolves, leaving only the membrane.

* Salt: Salt can also have a slight effect on egg membranes, although not as dramatic as vinegar.

* Enzymes: Some enzymes, like those found in pineapple juice, can break down the proteins in egg membranes.

In short, corn syrup won't do much to an egg membrane. It's unlikely to dissolve it or significantly alter its structure.