Does white vinegar work different than apple cider in bouncing egg experiment?

White vinegar and apple cider vinegar will both create a chemical reaction that will cause an egg to bounce, but the results may vary slightly due to differences in their acidity levels.

White vinegar has a higher acidity level than apple cider vinegar, so it may cause the egg to bounce higher and with more force. The acetic acid in the vinegar reacts with the calcium carbonate in the eggshell, causing it to dissolve and release carbon dioxide gas. This gas builds up inside the egg, creating pressure that forces it to bounce when dropped.

Apple cider vinegar has a lower acidity level than white vinegar, so it may cause the egg to bounce less high and with less force. However, it will still create a chemical reaction that dissolves the eggshell and releases carbon dioxide gas, so the egg will still be able to bounce.

The difference in acidity between white vinegar and apple cider vinegar may also affect the taste of the egg. The white vinegar may impart a slightly sour flavor to the egg, while the apple cider vinegar may give it a more mellow, sweet-tart flavor.

Ultimately, the best vinegar for the bouncing egg experiment is a matter of personal preference. Either white vinegar or apple cider vinegar will work, and the difference in results is likely to be minor.