What effect does vinegar have on an egg?

What Happens:

* Calcium Carbonate Breakdown: The shell of an egg is primarily made of calcium carbonate. Vinegar (acetic acid) reacts with this calcium carbonate, dissolving it. This is why the shell gets thinner and eventually disappears.

* Gas Production: The reaction between the vinegar and the calcium carbonate releases carbon dioxide gas, which you can see as bubbles forming on the egg.

* Egg Expansion: As the shell dissolves, the vinegar seeps into the egg. This causes the egg to expand in size.

* Membrane Weakening: The vinegar also weakens the egg's inner membrane, making it more flexible.

* Color Change: While not always noticeable, the vinegar can also change the color of the egg, making it slightly more translucent.

Why It Matters:

This reaction is a popular science experiment because it demonstrates:

* Chemical reactions: The interaction between the vinegar and the egg shell is a chemical reaction.

* Acids and bases: Vinegar is an acid, and it reacts with the basic calcium carbonate in the egg shell.

* Diffusion: As the vinegar seeps into the egg, it's an example of diffusion, where molecules move from an area of high concentration to an area of low concentration.

Fun Fact:

If you leave an egg in vinegar for a long time, it will become bouncy and rubbery! This is because the vinegar has dissolved all the calcium carbonate, and the egg's membrane has become much more flexible.

Safety Note:

When performing this experiment, always supervise children. Vinegar can be irritating to the skin and eyes.