What would happen if you put an egg with no shell in water?

An egg without a shell placed in water undergoes several changes due to the different properties of the egg's contents and the surrounding environment. Here's what would happen:

1. Osmosis: The egg's semipermeable membrane, which is the thin membrane surrounding the egg white and yolk, allows for the movement of water and solutes between the egg and the surrounding water. Water molecules move from the lower concentration outside the egg (pure water) to the higher concentration inside the egg (higher concentration of solutes). This causes the egg to swell and expand.

2. Protein Denaturation: The proteins in the egg white and yolk are sensitive to changes in pH and temperature. When the egg is placed in water, the pH of the water can cause the proteins to denature, which means they lose their original structure and functionality. This can cause the egg white to become cloudy and the yolk to become firm.

3. Diffusion: As the egg swells due to osmosis, some of the solutes present in the egg white and yolk diffuse out into the surrounding water. This means that substances like proteins, minerals, and nutrients from the egg leak into the water.

4. Dissolution: Some of the components of the egg shell, such as calcium carbonate, are soluble in water. When the egg is placed in water, these components start to dissolve, contributing to the changes in the water's composition.

5. Bacterial Growth: The absence of the protective eggshell makes the egg more susceptible to bacterial contamination. Bacteria from the surrounding environment can easily access the egg's contents, potentially leading to spoilage and making the egg unsafe for consumption.

6. Absorption: The egg can also absorb some of the water it is immersed in. This can further dilute the egg's contents and alter its taste and texture.

Overall, placing an egg without a shell in water causes a series of changes, including swelling, protein denaturation, diffusion of solutes, dissolution of shell components, bacterial growth, and absorption of water. These changes affect the egg's texture, consistency, and nutritional content.