Why does boiled egg change in vinigar?
Here's how boiled eggs change in vinegar:
The Chemistry
* Acidic Reaction: Vinegar is an acid (acetic acid). When it comes into contact with the calcium carbonate shell of a boiled egg, it reacts chemically.
* Calcium Carbonate Breakdown: The acid in vinegar dissolves the calcium carbonate, weakening the shell and causing it to become more porous and rubbery.
* The "Bouncy" Egg: The vinegar dissolves the shell, leaving behind a thin membrane that holds the egg's contents together. This membrane is more flexible, which is why the egg feels bouncy.
Why This Happens
* Shell Erosion: The acid in the vinegar literally eats away at the shell.
* Calcium Ions: As the shell dissolves, calcium ions (Ca²⁺) are released into the vinegar solution.
* Membranes Intact: The inner membranes of the egg (the chalazae and vitelline membranes) remain intact, preventing the egg white and yolk from spilling out.
Why It's Cool!
The reaction between the vinegar and the egg shell demonstrates the principles of acid-base chemistry and the importance of calcium carbonate in biological structures. It's a fun and safe way to explore scientific concepts at home.
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