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Vinegar & Eggs Experiment
Transcript of Vinegar & Eggs Experiment
Different types of eggs.
The amount of eggshell dissolved.
Will having different types of eggs in vinegar affect how much the eggshell dissolves?
1. Get 3 eggs.
2. Submerge one non-organic raw egg in a bottle filled halfway with vinegar.
3. Submerge one hard-boiled egg in a bottle filled halfway with vinegar.
4. Submerge one raw organic egg in a bottle filled halfway with vinegar.
5. Observe each egg every 2 hours for one day.
I think the raw and non-organic egg’s eggshell dissolved the most because the boiling of the egg made the eggshell Strpnger. Organic eggs have more levels of nutrition supplement whoch helps make the eggshell stronger. The eggshell of the raw egg would be weakest among the three.
The eggshell breaks down because vinegar contains acetic acid that can break apart the calcium carbonate crystals that makeup the eggshell. Calcium ions float away and the carbonate turns to make carbon dioxide.
Vinegar & Eggs Experiment
Raw non-organic Egg:
. -Small air bubbles covering surface of egg/vinegar -Automatically floated to the top.
. -Alot of foam like substance on the surface of vinegar. -No other significant difference
-Egg is darker (slightly orangish/yellow)
-All eggshell is gone
-Some of the outer membrane is gone, more delicate than organic/boiled egg. Bouncy/orangish
Boiled non-organic Egg:
-Largest of all air bubbles out of all eggs.
-Automatically floated to the top.
- Some foam like substance on the surface of vinegar. -No colour change
-No significant change.
-Little bit of the eggshell remains, reduced in size.
-Pocket of air inside membrane at one end of the egg.
Raw Organic Egg:
-Small air bubbles covering the surface of the egg
and vinegar, no change in eggshell.
-Larger air bubbles on surface of vinegar/egg.
-No significant change in eggshell.
-Most of the outer part of the eggshell is gone.
-Bigger air bubbles on the parts of egg with more eggshell, ocassional turns of the egg.
-Little-bit of foam-like substance on surface of vinegar.
-Outer layer of eggshell almost all gone, foam like substance, slight colour change
-Very bouncy & slightly orange
-Eggshell completely gone.
-Outer membrane remains.
-more delicate than boiled egg.
-Leave each egg in for the same amount of time.
-Use only vinegar.
-Same size egg
-Put in the same amount of liquid for each bottle.
-I think the shell of the non-organic, raw egg will dissolve, because I've heard of the experiment before.
-I think the shell of the hard-boiled egg will dissolve, but it'll be harder than the raw egg in the end because the
inside of it is cooked already.
-I think the shell of the organic egg will dissolve slower because organic foods have more nutrients so maybe the
egg's shell will be stronger
and dissolve slower.
Thanks for watching!
Why would this information be useful?
This information would be useful for farmers so they can produce better eggs. Also you wouldn't have to peel the eggshell. Just cook the raw egg after vinegar and you're done.
What is another question you can ask to further your knowlege on this subject?
How does puting the bouncy egg in water affect the size of the egg?