Why do fresh raw eggs stay fresh for a long time in lime water?

Eggs are living and can exhale carbon dioxide.

Calcium hydroxide and carbon dioxide in lime water combine to form calcium carbonate.

The pores on the egg shell are closed, preventing the invasion of bacteria, so the eggs can be kept fresh for a longer time.

Because there are small pores on the surface of the egg that cannot be seen, it is used for the egg to breathe. After the eggs are soaked in lime water, the lime water reacts with the exhaled carbon dioxide to form calcium carbonate precipitates, blocking these small pores. Prevents bacteria from entering the egg. This results in long-term freshness.

1 Lime water storage method. The quicklime is dissolved in water and the eggs are stored in the cooled lime water. The concentration of lime water is 50 kg of water plus kg of quicklime.

The eggs stored in this method do not change significantly after 3 months, and can be stored for more than half a year. Its principle is, use the carbon dioxide exhaled in the egg and the calcium hydroxide in the lime water to produce insoluble calcium carbonate, these tiny calcium carbonate particles are adsorbed on the stomata on the surface of the eggshell, the eggshell stomata are blocked, and the stomata can prevent the invasion of microorganisms and bacteria and the evaporation of water in the egg after the stomata are closed, so as to achieve the purpose of preservation. 2 Bubble alkali storage method.

The bubble base is sodium silicate and water glass, which is like syrup and is a non-volatile silicate solution. When storing eggs, the concentration is 56 degrees of bubble alkali 1 kg and add 30 kg of water. This method can store fresh eggs for 2-3 months.

Calcium carbonate covers the surface of the egg, blocking the small holes on the surface of the egg, reducing the breathing rate of the egg and achieving the preservation effect.

The carbon dioxide produced by the respiration of eggs in lime water reacts with calcium hydroxide in lime water to form calcium carbonate covering the surface of the eggs, blocking the small holes on the surface of the eggs, reducing the respiration rate of the eggs in the middle and land, so as to achieve the preservation effect. Moreover, the calcium carbonate cover makes the eggs less likely to be knocked and prolongs the egg storage time.

1. The principle of lime water storage: when the lime is dissolved in water and becomes calcium hydroxide, it interacts with the carbon dioxide produced in the egg, and the calcium carbonate is generated to block the stomata on the eggshell, prevent the evaporation of the water in the egg, and also block the way of microbial invasion into the egg; And the alkaline lime aqueous solution itself also has the ability of antiseptic and sterilization.

2. Therefore, the purpose of maintaining freshness can be achieved.

<>1. Principle of lime water storage: when lime fiber is dissolved in water and turns into calcium hydroxide, it interacts with the carbon dioxide exhaled in the egg, and calcium carbonate is generated to settle on the eggshell to block the stomata to prevent the water in the egg from evaporating outward, and also block the way for microorganisms outside the egg to invade the egg; And the alkaline lime aqueous solution itself destroys the mu and also has the ability of antiseptic and sterilization.

2. Therefore, the purpose of maintaining freshness can be achieved.

The reaction of quicklime and water will release a large amount of heat, and the resulting heat can be used to cook eggs.

1. Although theoretically the heat generated by the reaction between quicklime and water is enough to cook eggs, calcium hydroxide will be generated after the reaction, and calcium carbonate will be generated later, and calcium carbonate is the main component of limestone, so although it is good, do not put eggs directly with quicklime and water, it is best to use a container to fill water and eggs, and then release quicklime and water outside the container, and heat this disturbance through a layer;

2. Calcium hydroxide has the weak corrosiveness of Sentandan, and calcium oxide can indeed release a lot of heat when exposed to water.

3. Due to the large volume of protein in eggs, it must be decomposed by the human body when drinking enough water, and after the human body absorbs its essence, the remaining waste will be decomposed and excreted with the excess water through the kidneys, so eating too many eggs will not only increase the burden on the kidneys. It also causes a large amount of water loss in the body. In addition, the protein that cannot be digested in time stays in the intestines, and it is also easy to spoil, producing some substances that are harmful to health.

The cells in the egg undergo aerobic respiration to exhale CO2 and react with Ca(OH)2 in lime water to form CaCO3 precipitate, which seals the stomata on the egg shell and prevents the invasion of bacteria, so the egg can prolong the shelf life. And the egg shell containing CaCO3 will deteriorate when it encounters acidic substances, and it will not encounter acidic substances when placed in lime water, and it will not deteriorate.

Eggs are alive and their respiration is capable of producing carbon dioxide. The combination of calcium hydroxide and carbon dioxide in lime water will produce calcium carbonate precipitates that adhere to the eggshell, thus sealing the pores on the eggshell and preventing the invasion of bacteria, so soaking raw eggs in lime water can prolong the freshness of eggs.

Lime water is used to preserve fresh eggs, mainly refrigerated. Fresh eggs are perishable in a humid environment, mainly due to the invasion of water, which activates the stomata on the eggs. Calcium hydroxide is dissolved in lime water, which is wrapped on the egg surface and dried to form a calcium carbonate film.

Clogged stomata. It's good for freshness, but it's too long, and it's definitely not good. Generally, fresh eggs have a shorter shelf life under normal circumstances, but the shelf life will be longer after soaking in lime water.

Nowadays, in order to make money, some traders take advantage of this to put eggs in large quantities when they are cheap, and then soak them in lime water to preserve them, and then sell them at a good price in winter. If you want to soak in lime water, it will denature the protein and taste different.

Take 50 grams of quicklime, soak it in a liter of water, stir it thoroughly, place it to clarify, inject the supernatant into a small porcelain jar, soak the eggs in lime water, and soak the fresh eggs in saturated lime water to make the eggs not deteriorate for 6 7 months. Eggs that have been stored for a long time are best stored separately from new eggs. Alum water has the same effect.

In addition, there are some tips for preserving eggs:

1.Eggs must be stored in the refrigerator.

Add an appropriate amount of water to react quicklime into Ca(OH)2 lime water reaction to generate calcium carbonate and water, calcium carbonate is insoluble in water, covering the surface of the egg, blocking the pores. In this case, the cells in the egg cannot undergo aerobic respiration, which reduces the loss of nutrients, and the grain method: put millet or beans in a tank or box and spread a layer of eggs. Put it in a dry place, so that the preserved eggs will not be bad for more than half a year.

Lime water method: add 2 catties of quicklime with 100 catties of water, stir and dissolve, let it settle statically, wait for the lime water to clarify, pour it into the tank, put the eggs gently into it, if the lime water exceeds 6-7 inches of the egg surface, it will generally remain for 10 months. Preserving eggs in large quantities is a clever way for families to get rich.

When eggs are placed in lime water, calcium hydroxide will block the vents on the surface of the eggs, isolating the inside of the eggs from the outside world, making it more difficult for microorganisms to enter the inside of the eggs and thus preserve them for a longer time.

The calcium hydroxide in the lime water will block the vents on the surface of the eggs, which can prevent microbial isolation, so they can be stored for a longer time.

When eggs are placed in lime water, calcium hydroxide will clog the vents on the surface of the eggs.

Soaking raw eggs in lime water will isolate a lot of things.

The lime water blocked the pores on the surface of the eggshell.

Lime water has the effect of isolating microorganisms.

Because lime water has a bactericidal effect.

Isolate the inside of the egg from the outside world, making it more difficult for microorganisms to enter the inside of the egg and thus preserve it for a longer period of time.

Lime water plugs the small holes on the surface of the eggs.

It's totally okay, pure quicklime is just calcium carbonate, and there is nothing significant harmful to the body.

But the lime is wasted.

Chemical formula: CaO+H2O=Ca(OH)2

Ca(OH)2 + CO2 = CaCO3 + H2O After the water is boiled, it will be OK for 3 minutes, so that the egg yolk has just coagulated, and the way to eat boiled eggs with the highest nutritional value.

After boiling for a long time, it may look like this:

What happens when you put an egg in quicklime and add water? Can it be cooked.

It is quicklime that cooks eggs, and because quicklime and water produce a chemical reaction that releases a lot of heat, the eggs are cooked.

Songhua eggs are cooked with lime.