Inside the Erlenmeyer flask, there is a shelled hard boiled egg with a slightly larger radius than t

Put an appropriate amount of ice water in the bottle and pour it out.

The method of the upstairs couple is a joke, don't think that the heat is up.

The thermal expansion of glass instruments is very small, this is when we put cold water in a hot cup, the cup will break, because the cup is not elastic enough. (By the way, it's the volume, not the area.) In fact, if the mouth of the cup is heated, it will be small. Think about the reason. ）

In the question, eggs are unshelled and cooked, so they have a lot of elasticity. So the idea of the question should be to think about making the egg smaller rather than the bottle bigger.

As for the heating that increases the internal pressure, it is even more of a joke. Even if it is reheated, how much pressure can there be in such a small bottle? Don't forget, there's an atmosphere outside the bottle.

If your method is feasible, then, according to the title, I can choose the equipment, then I would rather choose to use a vacuum on the outside to pump, so that the inside is one atmosphere more than the outside, much more than yours. But don't forget, how well does it seal with an egg as a bottle cap? Hehe, use your brain to know that your method is not working.

Turn the Erlenmeyer flask upside down, block the mouth of the bottle, heat the Erlenmeyer flask, and spit out the egg due to the increased air pressure in the Erlenmeyer flask.

Turn the Erlenmeyer flask upside down and light an alcohol lamp under the mouth of the flask to make the egg fall out.

Heat the base of the bottle, bottom side down.

1. No, the closer the egg is to the mouth of the flask, the more difficult it is to add salt water, and at the same time, the displacement of the egg is reduced, and the buoyancy is greatly reduced.

2. First, put the flask for eggs in the refrigerator. Tilt or even invert the flask after taking it out so that the egg blocks the mouth of the flask, and then heat the flask.

This is not simple, the key is to increase the volume of air in the Erlenmeyer flask, or increase the air pressure inside, anyway.

There are too many chemical things that produce a lot of gas when heated, such as sodium bicarbonate and so on. Decorate more sodium bicarbonate, and then tilt the Erlenmeyer flask slightly to make the egg basically fill the mouth of the Erlenmeyer flask to keep it airtight, and then heat, a large amount of gas comes out to get the egg out.

In addition, there is a simpler way, fill the Erlenmeyer flask with concentrated brine, the eggs in the concentrated brine are floating, first take a small stick to press the egg to the bottom of the water, you can easily fill the bottle with water, and then let go of the stick, the egg will automatically drill to the top, reach the bottle mouth to completely seal the inner mouth of the bottle, adjust the position of the egg with a stick, make it easier to come out, and then heat, the concentrated brine will be heated and expanded to prop the egg out.

I have also thought about the method of inverting and then heating the bottle, it is more troublesome to operate, you must know that the hot air rises, so the general heating is to use the method of putting the heat source below, if you invert the bottle, isn't it directly heating the egg, not afraid of burning out?

Turn the Erlenmeyer flask upside down and try to make the shelled hard-boiled egg get stuck in the mouth of the bottle, and ask the shelled hard-boiled egg to seal the mouth of the bottle. Take a dry towel to wrap the bottom of the Erlenmeyer flask and the wall of the bottle, turn the Erlenmeyer flask wrapped in the towel upside down and fix it on the bracket, place a ** below it, the bottom of the dish is about an egg height from the mouth of the inverted Erlenmeyer flask, pour boiling water to the bottom of the Erlenmeyer flask, due to the increase in the temperature of the Erlenmeyer flask, the gas pressure in the bottle increases, the cooked egg will be pushed out of the bottle, and the egg will be "spit out" intact by the flask.

Put the bottle in a very hot place for 3 days and it will be fine for the eggs to air dry themselves and become smaller.

First, turn the bottle upside down so that the egg is stuck in the mouth of the bottle, and then heat the bottle so that the air pressure in the bottle rises, and the bottle spits out the egg.

Pour some vinegar into it and wait for the eggshell to soften, and you're done.

Cool down, then turn upside down so that the hard-boiled egg gets stuck in the mouth of the bottle.

Then heat.

Turn it upside down so that the hard-boiled egg gets stuck in the mouth of the bottle.

Heat the bottle so that the air pressure inside increases and the eggs are squeezed out.

Draw a match and put it in the bottle, and when it is extinguished, turn the bottle upside down, and the egg falls out.

Pour water into the net. Then handstand the bottle. Heating.

The eggs will be sucked into the bottle.

Because carbon dioxide dissolves in water, the pressure inside the bottle decreases, and the atmospheric pressure presses the eggs into the bottle.

The egg enters the bottle because the CO2 reacts with the H2O and the pressure decreases.

The egg will be stuck in the mouth of the bottle, and some of the carbon dioxide can be dissolved in water, so that the air pressure in the bottle will be reduced, and the outside atmospheric pressure will press the egg into the Erlenmeyer flask.

Pull the air out of the bottle, and the usual way is to burn it over a fire, and then quickly put the egg on the mouth of the bottle, and the air pressure presses it in, and you can't get it out, unless you break the egg.

If you hit the Erlenmeyer flask, you can take it out.

1) The leaves of plants are not transpiring organs.

2) The leaves of plants are (or may not) be organs of transpiration.

Observe whether there are water droplets on the inner wall of the plastic bag and the change of the water level in the bottle.

4) The drop of water droplets is obvious, and the rise and fall of dust is not obvious.

5) The leaves of plants are the organs of transpiration.

Pull the air out of the bottle, and the usual way is to burn it over a fire, and then quickly put the egg on the mouth of the bottle, and the air pressure presses it in, and you can't get it out, unless you break the egg.

If you hit the Erlenmeyer flask, you can take it out.