Why does acid make egg shells weaker?

Acid makes egg shells weaker because it reacts with the calcium carbonate that makes up the shell.

Here's the breakdown:

* Egg shells are primarily composed of calcium carbonate (CaCO₃). This compound is a type of salt.

* Acids contain hydrogen ions (H+). When an acid comes into contact with calcium carbonate, the hydrogen ions react with the carbonate ions (CO₃²⁻) in the shell.

* This reaction forms carbon dioxide (CO₂), water (H₂O), and calcium ions (Ca²⁺). The carbon dioxide gas bubbles away, leaving the shell weaker and more porous.

In simpler terms, the acid "eats away" at the shell, dissolving the calcium carbonate and weakening its structure.

This is why:

* Vinegar (acetic acid) can be used to dissolve eggshells.

* Leaving eggs in a acidic environment (like a fridge with a leaking container of acidic juice) can make them more fragile.

Let me know if you have any other questions!