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The effect of eggs into different liquids during 2 days.

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emily ortega

on 25 March 2014

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Transcript of The effect of eggs into different liquids during 2 days.

Changing the Texture of an Egg's Shell

Egg shells are composed of calcium carbonate, an organic compound that is also located in limestone, gypsum, marble and coral. Vinegar contains acetic acid, which is the substance that gives vinegar its sour taste.
The acetic acid in vinegar breaks the crystals of calcium carbonate of the eggshell, separating parts of calcium and carbonate by-product of water. The part of calcium takes the form of ions of calcium, suspended in vinegar and water. The part of carbonate takes the form of carbon dioxide gas that bubbles to the egg shell dissolves.

Calcium ions are atoms that are stripped of two electrons. Pair of detached electrons are bound with two hydrogen ions in acetic acid of vinegar to form two hydrogen atoms which, in turn, are joined with an atom of oxygen from the part of calcium carbonate to form a molecule of water. The other two atoms of oxygen from the part of carbonate remain attached to the part of carbonate carbon atom to form a molecule of carbon dioxide gas.
Empty cup


Background information

What effect does soaking an egg in liquid for two days have on the egg’s shell?

Problem/ Purpose

Independent Variable: Various liquids to soak the egg in
Dependent Variable: What the egg looks and feels like
Control: The egg that is not in liquid

Take three cups and put an egg in each one.
In one of the cups add vinegar until it covers the egg.
3 .In the second cup add water until it covers the egg.
The third cup will not have anything added.
All three cups will be placed on the kitchen counter away from direct sunlight.
All cups will be left undisturbed for two day (48 hours).
After two days take out the eggs from the cups and look the effects that got each egg on the shells.
Record the information about the any change with the shells of the eggs.

If the egg is soaked in water, then its shell will not have any change because the water doesn’t contain any acids that could change the texture of the egg’s shell.

My hypothesis that an egg soaked in water would not have any changes in its shell was supported. The egg soaked in vinegar resulted in the shell becoming transparent.

And for the last one, I put it in a recipe that was empty, then empty cup the egg is not going to change in anything, because I am not going to put anything with the egg.
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