Sucrose - Osmosis?

Hi, I am doing an experiment with sucrose and osmosis...

for some reason a 0.3M egg does not lose weight when placed in 25% sucrose. Is this due to some bacteria or maybe precipitation or polymerization?

I've looked online trying to figure this out, but it's such a fucking vague question and my biology teacher expects us to answer it.

Can someone please help me out? Point me to some articles or something. I am fucking tired and need help.

There could be a wide number of reasons for this.

The difference in solute concentration of the egg and 25% sucrose solution is negligible concerning the accuracy of your measuring method.

You measured the "25%" sucrose in mols instead of volume or vice versa.

You did not leave the egg in long enough (it could take days to reach equilibrium).

Perhaps the egg shell and membrane allows water to enter but not to leave.

0.3M in what?

I like scrambled eggs.

>>3
that is the estimated Molarity for the egg membrane for all our eggs

>>4
i do too

>>5
yeah but 0.3M in what compound

Probably 1,000 milligrams

Hey guys, can you tell me if the Osmolarity of Glucose and Sucrose are different? I think that means if that is true, that would cause the changes I am seeing in our experiment. I think this may be true because Sucrose is made up of glucose and fructose because it is a dissacharide. Does sucrose separate into glucose and fructose in pure water? That would definitely make my experiment look funny. Can you guys tell me your thoughts? I really want to discuss this with someone who can help me understand this better.

lol wut?

>>8
freeze some sucrose and slip it into your rectum