Both isotonic and isosmotic refer to the strength of the solution,  for example, how much solute is dissolved in the solution. Isotonic  refers to the ionic strength of a soâ¦lution while isosmotic refers  to the number of molecules of solutes in a biological solution, for  example, sugar concentration.
The egg is strongest from point to point and easily crushable at the sides. Breaking an egg with steady equal pressure at each end of the egg is remarkably hard to do when considering the thin shell involved.
This question comes from the saying âItâs so hot you could fry an egg on the sidewalk!â How many kids, hearing it, actually try? Most likely they end up with a mess resembling scrambled eggs more than one sunny-side up. So whatâs the problem? An egg needs a temperature of 158Â°F to become firm. In order to cook, proteins in the egg must denature (modify), then coagulate, and that wonât happen until the temperature rises enough to start and maintain the process. The sidewalk presents several challenges to this.