Why the corn syrup diffuse into egg?

Corn syrup doesn't diffuse into an egg in the way you might think. Here's why:

* The Egg Shell is a Barrier: The egg shell acts as a semi-permeable membrane. It allows some substances to pass through, but others are blocked. Corn syrup is too large and dense to easily pass through the pores in the shell.

* Osmosis is Limited: Osmosis is the movement of water across a semi-permeable membrane from an area of high concentration to an area of low concentration. While water can move in and out of the egg, the corn syrup's high sugar content won't significantly affect this process.

* Density and Viscosity: Corn syrup is much denser and more viscous than the egg's contents. This makes it unlikely to readily diffuse into the egg.

What Might Happen:

* Sugar Concentration: If you were to soak an egg in a high concentration of corn syrup, you might see some water drawn out of the egg due to osmosis. This could lead to a slightly shrunken egg.

* Surface Contact: Some of the corn syrup might coat the surface of the egg, but it won't penetrate deeply.

In Summary: Corn syrup doesn't diffuse into an egg in a significant way due to the shell's barrier, the limitations of osmosis, and the differences in density and viscosity.