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.
The transforming agent in the century egg is an alkaline salt, which gradually raises the pH of the egg to around 9â12, during the curing process. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds.