Introduction:

When a deshelled boiled egg is put in a hypotonic solution, several changes occur due to the process of osmosis. Osmosis is the movement of water molecules across a semipermeable membrane from an area of lower solute concentration to an area of higher solute concentration, in this case, from the hypotonic solution into the egg.

Explanation:

When the deshelled boiled egg is placed in a hypotonic solution, which has a lower solute concentration compared to the egg, the following changes occur:

1. Water enters the egg:
- The hypotonic solution has a higher water concentration outside the egg compared to the inside of the egg.
- As a result, water molecules from the hypotonic solution move across the semipermeable membrane of the egg, through osmosis, to equalize the concentration of water on both sides of the membrane.
- This causes water to enter the egg, leading to an increase in the volume of the egg.

2. Expansion of the egg:
- As water enters the egg, the volume of the egg increases.
- The expansion of the egg is due to the influx of water and the flexibility of the egg's protein-rich structure.
- The egg becomes swollen and may appear larger in size compared to its original state.

3. Change in texture:
- As the egg expands, its texture may change.
- The egg may become softer and less firm due to the increased water content.
- The yolk may also become more liquid-like as water enters and dilutes its consistency.

4. Osmotic pressure:
- Osmotic pressure is the pressure exerted by the movement of water through a semipermeable membrane.
- As water enters the egg, the osmotic pressure within the egg increases.
- This increased pressure can cause the egg to burst if the membrane is not strong enough to withstand it.

Conclusion:

When a deshelled boiled egg is placed in a hypotonic solution, water enters the egg through osmosis, resulting in the expansion of the egg, changes in texture, and an increase in osmotic pressure. It is important to note that the specific changes may vary depending on the concentration of the hypotonic solution and the characteristics of the egg.