What causes an egg to bubble in white vinegar?

The bubbling you see when an egg is placed in white vinegar is caused by a chemical reaction between the vinegar (acetic acid) and the calcium carbonate in the egg shell.

Here's the breakdown:

* Vinegar (Acetic Acid): The main component of vinegar is acetic acid, a weak acid.

* Eggshell (Calcium Carbonate): The hard outer shell of an egg is primarily made of calcium carbonate.

The Reaction:

When the vinegar comes into contact with the eggshell, the acetic acid reacts with the calcium carbonate. This reaction produces:

* Carbon Dioxide Gas (CO2): This is the gas that you see bubbling up around the egg.

* Calcium Acetate: This is a soluble compound that dissolves in the vinegar.

* Water (H2O): This is also produced as a byproduct of the reaction.

The Result:

As the reaction continues, the calcium carbonate in the eggshell is gradually dissolved away, leaving a thin, rubbery membrane behind. The egg becomes smaller and softer, and the bubbles become less frequent as the shell thins out.

In short, the bubbles are the result of carbon dioxide gas being released from the reaction between the vinegar and the eggshell.