2. Why deshell the egg?

-There is a layer of calcium carbonate over the membrane of the egg. Without deshelling the egg, it would be impossible to allow osmosis to take place as the shell is not permeable. Unlike the shell, the egg membrane is semi-permeable, thus allowing osmosis to take place.

3.Appearance and texture of the egg before and after deshelling.

BEFORE:

The hen egg has a hard shell and it is smooth. It is also opaque.

AFTER:

The egg is smooth soft and translucent, enabling us to see the egg yolk inside the membrane.