egg that was in the water is plump and firm. The egg that
was in the corn syrup is shriveled and flabby.
you dissolve the eggshell, the egg is surrounded by a membrane.
(Actually, its two membranes, but they are held tightly
together.) This membrane is selectively permeablewhich
means it lets some molecules move through it and blocks other
moves through the membrane easily. Bigger moleculeslike
the sugar molecules in the corn syrupdont pass
through the membrane.
you put a naked egg in corn syrup, you are creating a situation
where the egg membrane separates two solutions with different
concentrations of water. The egg white is about 90% water;
corn syrup is about 25% water. In this situation, random movements
of water molecules cause them to move from the side of the
membrane where they are more abundant to the side where they
are less abundant. So water migrates from inside the egg to
outside the egg, leaving the egg limp and flabby.