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.
Here are some factors to look for when inspecting an egg, and their relationship to egg safety: 1  Cloudiness of egg whites: The white of a fresh egg is naturally cloudy. This cloudiness is mostly due to presence of dissolved carbon dioxide and the suspension of albumen proteins in the watery liquid that forms the white.