1) What is the independent variable for the egg lab ? (2)

2) What are the dependent variables for the egg lab ? (2)

3) What happened to the water in the egg when placed into the colored water solution ? (2)

4) What happened to the water in the egg when placed into the corn syrup solution ? (2)

5) What type of solution was the corn syrup ? colored water ? (3)

Potato

6) The texture of the fresh potato slice is turgid , in between or flaccid ?

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Step-by-step explanation

The answer of 1 & 2:

If I test 3 different types of padding to protect an egg when it is dropped, then the bubble wrap will provide the most protection to the egg.  I think this because it is tough to pop bubble wrap and after you pop bubble wrap there is still protection given. 

Variables:
Independent Variable 
The material is used to protect the egg from breaking when it is dropped. 

Dependent Variable 
The condition of the egg after it is dropped. 

Controlled Variable 
The container, the type of egg, and the height from which the egg is dropped. 

Answer of 3:

Egg whites are primarily composed of the protein albumin. If you place a raw egg in vinegar, the egg white would dissolve because the slightly acidic pH of the vinegar would break apart the bonds.

The answer of 4:

If a naked egg is placed in the corn syrup the egg will shrink. To reach equilibrium, osmosis causes the water molecules to move out of the egg and into the corn syrup until both solutions have the same concentration of water. The outward movement of water causes the egg to shrivel.

The answer of 5:

It is concentrated and uncolorful.

The answer of 6:

The texture of the fresh potato slice is turgid, in between, or flaccid?