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.

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.