What happens when you put a egg with no shell just been in corn syrup into distilled water?

When a raw egg with no shell is placed in a container of distilled water, it will undergo several changes due to the different osmotic pressures inside and outside the egg. Here's what happens:

1. Osmosis: Distilled water has a lower concentration of dissolved particles (such as salts and minerals) compared to the egg's cytoplasm. This creates a concentration gradient, causing water molecules to move into the egg through the semipermeable egg membrane by osmosis.

2. Swelling: As water moves into the egg, the egg's cells absorb the water and expand. This causes the egg to swell up and increase in size. The egg white (albumen) absorbs the majority of the water and becomes more diluted.

3. Yolk Sac: The egg yolk is enclosed in a thin membrane called the vitelline membrane. As water enters the egg, the vitelline membrane also absorbs water and swells, causing the yolk to expand.

4. Changes in Shape: The swelling of the egg white and yolk causes the shape of the egg to change. The egg becomes more spherical and loses its original oval shape.

5. Rupture: Eventually, the pressure inside the egg due to the influx of water becomes too high for the egg membrane to withstand. The egg membrane ruptures, and the egg's contents spill out into the distilled water.

6. Denaturation: The distilled water may also cause the proteins in the egg to denature. Denaturation occurs when the proteins lose their native structure and function due to changes in their environment.

7. Disintegration: Over time, the egg's components, such as the proteins and lipids, may further disintegrate and break down in the distilled water.

In summary, when a raw egg without a shell is placed in distilled water, it swells, changes shape, and eventually ruptures, releasing its contents into the water. The changes occur due to the movement of water into the egg through osmosis and the denaturation of proteins.