Analysis of Osmosis Effects in Decalcified Eggs: An Experimental Approach in Human Physiology Teaching

Abstract

This study aimed to analyze the effects of osmosis on the physical properties of decalcified eggs, correlating experimental results with concepts of cellular physiology. The research was developed within the context of a Human Physiology course, using chicken eggs previously decalcified in an acetic acid solution to expose the semipermeable membrane. Subsequently, the eggs were immersed in three different solutions: pure water, sugar solution, and saline solution, representing hypotonic, hypertonic, and isotonic environments, respectively. Analyses were performed by measuring length, circumference, and mass of the eggs before and after the immersion period. The results showed a significant increase in egg dimensions in the hypotonic solution, relative stability in the isotonic solution, and non-uniform variations in the hypertonic solution, confirming the influence of solute concentration on osmotic flow. Data discussion allowed the understanding of water behavior according to concentration gradients, as well as possible experimental interferences in the results. It is concluded that experimentation represents an effective teaching strategy, as it enables the visualization of microscopic processes on a macroscopic scale, promoting active, investigative, and contextualized learning in Science and Biology education.