Easter shell-less egg production workshop
Right before the Easter holiday, students gathered at the Biology Corner to learn more about the process of colorful shell-less eggs production.
In the workshop, students learnt the biological composition of eggs and the reaction of egg shells with acid present in vinegar. Students were amazed when they observed gas bubbles coming out from the egg shell surface after reacting with the solution. After a teacher demonstration, all the students participated in the egg production process by soaking the eggs in vinegar so as to remove the calcium carbonate from the hard shell. Students then chose their favorite food colorings and natural food colors to dye their eggs. During the Easter holiday, students will continue to monitor the enlargement of the eggs due to osmosis when placed in distilled water. After the experiment, students were able to celebrate their Easter Holiday with these colorful shell-less eggs!
