What happens to the corn syrup when an egg without shell is put in it?

* Osmosis: The corn syrup is a hypertonic solution, meaning it has a higher concentration of dissolved substances (sugars) than the egg's internal contents. This creates an osmotic pressure difference.

* Water Movement: Water naturally flows from areas of high concentration to areas of low concentration to try and balance things out. In this case, water will move out of the egg (which has a lower concentration of solutes) and into the corn syrup (which has a higher concentration of solutes).

* Shrinking Egg: As water leaves the egg, the egg will shrink and become smaller. The egg white will become more viscous and the yolk may appear denser.

* Corn Syrup: The corn syrup will become slightly diluted as it absorbs water from the egg.

Important Note: This process is best observed with a fresh, raw egg. A cooked egg will not demonstrate the same osmotic changes as the proteins have been denatured by heat.

This experiment demonstrates the principle of osmosis, which is crucial for many biological processes, such as cell function and nutrient transport.