What happens if you put an egg into White Wine Vinegar?

Putting an egg into white wine vinegar will cause the egg shell to dissolve. Here's why:

* Acidity: Vinegar is acidic due to its acetic acid content.

* Calcium Carbonate: Eggshells are primarily composed of calcium carbonate.

* Chemical Reaction: The acetic acid in vinegar reacts with the calcium carbonate in the eggshell, dissolving it and creating calcium acetate.

What you'll observe:

* Bubbles: You'll notice bubbles forming on the egg as the calcium carbonate reacts with the acid.

* Softening: The eggshell will gradually become softer and thinner.

* Dissolution: Eventually, the eggshell will completely dissolve, leaving behind a soft, rubbery egg.

Why this happens:

This is a classic example of a chemical reaction called an acid-base reaction. The vinegar (acid) neutralizes the calcium carbonate (base), causing it to dissolve.

Safety:

While this is a fun science experiment, it's important to note that the vinegar will smell strongly, and the egg will not be edible after the process is complete.