What will happened if you put a appleorange and an egg in vinegar?

When you put an apple, an orange, and an egg in vinegar, different reactions will occur based on the composition and properties of each item:

Apple and Orange:

When you place apple and orange slices in vinegar, the vinegar's acidity (primarily due to acetic acid) will react with the fruit's cell walls and cause a process called "pectin extraction." Pectin is a naturally occurring substance that helps bind the cells of fruits and vegetables together. As the pectin breaks down, the fruit slices will become softer and more translucent over time. The vinegar may also extract some of the pigments from the fruit, slightly altering their color.

Egg:

An egg consists of a hard outer shell, a thin membrane, egg white (albumen), and egg yolk. When an intact egg is placed in vinegar, the acetic acid in the vinegar will start to dissolve the calcium carbonate in the eggshell. This reaction leads to the formation of bubbles of carbon dioxide gas, which can be observed fizzing on the surface of the egg. The process continues until the entire shell is dissolved, leaving behind a soft, rubbery egg white and yolk.

The time it takes for the eggshell to dissolve completely can vary depending on the concentration of the vinegar and the temperature. Stronger vinegar (higher concentration of acetic acid) and warmer temperatures will speed up the dissolving process.

Note: It's important to wear safety goggles and handle vinegar with care, as its fumes can be strong and may cause irritation to eyes and skin.