There is a small amount of calcium carbonate in the egg shell, so can vinegar react with the egg she

Yes, but very little, the eggshell is composed of calcium carbonate, but because vinegar is an acetic acid solution, acetic acid is originally a weak acid, and after mixing a large amount of water to become vinegar, the acidity is even weaker, so the concentration of hydrogen ions that react with carbonate is very low, and the carbon dioxide produced is very small.

That's right... Chemically it is possible to generate ... But the amount is very small ... After a while, you will notice that there are bubbles around the eggshell... That's what is called carbon dioxide ... The specific chemical formula is like this...

The main component of the shell of an egg shell is calcium carbonate CaCO3

Vinegar is acidic HCl

Then 2CH3COOH+CAC3=(CH3COO)2CA+CO2(CO2)+H2O

A: Yes. Good luck with your studies!

No, the main ingredient of vinegar is acetic acid, which does not reflect with calcium carbonate, so CO2 will not be produced

It is basically calcium carbonate, and carbon dioxide can be generated with vinegar, but it is very small because vinegar is a weak acid.

Vinegar contains a small amount of acetic acid, which reacts with calcium carbonate to produce carbon dioxide.

Yes, when you put eggs (shelled) in vinegar, small bubbles are created, which is carbon dioxide.

OK. Do you know vinegar eggs? It's just that the eggs are put in vinegar, and the eggshells disappear in about a week.

Yes, I did. After 2 days, the egg shell has a layer of skin missing, and there are air bubbles on the side.

Yes, because vinegar contains acetic acid, which is more acidic than carbonic acid.

Yes, both acid and carbonate reactions can produce carbon dioxide.

The main ingredient of cooked eggs and eggshells is calcium carbonate.

The egg membrane is about 70 m thick and has a double-layer structure (two layers of membranes at the large end of the egg separate to form an air cell). The egg membrane contains about 90% protein, about 3% liposomes, and about 2% sugars. Its main proteins are collagen (mostly type I, V, X), OC17 (ovocleidin), sialic acid glycoprotein (Siatoprotein), OPN (osteopontin), ovlbumin, lysozyme, porphyrin.

China has long known the use of egg film (commonly known as phoenix clothing) ** bedsores, hand and foot fetishes, burns, hoarseness and other diseases.

Of course, it's still calcium carbonate! As for the egg film.

Egg membrane (commonly known as phoenix coat) refers to the fibrous film between the eggshell and the protein, containing protein, lipids, sugar, ash and 20 kinds of amino acids, the biggest feature is that it contains more cystine (cystine can be used in the pharmaceutical industry for leukopenia, coronary heart disease, can also prevent fatty liver and liver cirrhosis, can promote hair growth, prevent aging), but also contains the unique components of human elastin and the unique hydroxyproline in collagen (hydroxyproline is an important amino acid for the synthesis of collagen, It can make the skin appear delicate and smooth, so that you can show your youthful radiance, so that you can have healthy and beautiful skin).

The inner membrane of the eggshell is a complex protein based on keratin and combined with mucopolysaccharides, which contains soluble polymer compounds such as N-acetylglucosamine galactose, glucuronic acid, hyaluronic acid, chondroitin sulfate (N-acetylglucosamine galactose, glucuronic acid, hyaluronic acid, chondroitin sulfate are all mucopolysaccharides and are the basic substances that constitute cells), amino acids and other components. Useful ingredients can be extracted to make a variety of useful substances, such as water, fire and burn external drugs made of special effects, etc., which can accelerate the formation of epithelium, and have the effect of promoting anti-inflammatory and skin growth. Made into skin care cosmetics, skin care ointment, the effect is better than pearl powder; Formulated as a cosmetics that nourishes hair - moisturizing and setting cream, it has the effect of preventing hair loss, reducing dandruff, increasing shine and so on.

2. Composition, structure and properties of the membrane.

The egg membrane is about 70um thick and has a double-layer structure (two layers of membranes at the large end of the egg are separated to form an air cell). The egg membrane contains about 90% protein, about 3% liposomes, and about 2% sugars. Its main proteins are collagen (mostly I, V, X type), OC17 (ovocleidin), sialic acid glycoprotein (Siatoprotein), OPN (Osteopontin), ovalbbumin (ovalbbumin), lysozyme (lysozyme), porphyrin, ovotransterrin, b-n-acetylgluoosaminidase。

The specific composition and structure of the egg membrane determine the special properties of the egg membrane.

The hard-boiled egg shell is also calcium carbonate, and the main component of the membrane is protein.

The dilute hydrochloric acid stool branch is 90 grams, which is a mixture, and the sensitivity participating in the reaction is the solute in the solution.

The mass of CO2 generated is 10G+

caco3+2hcl=cacl2+h2o+co2x

100 coarse tantes x=44 x=

The eggshell is the egg shell of the oviparous animal and plays the role of protecting the egg of the oviparous animal. There are two main parts to make up the eggshell: one is a matrix composed of protein fibers, and the other is a calcium crystalline accumulated on the protein matrix.

The main component of the eggshell is calcium carbonate, the key to its formation is the deposition of calcium, the basal layer of the eggshell is formed after relying on the organic scaffold composed of protein and mucopolysaccharides, and only the crystals of calcium carbonate can form the eggshell after coagulation and growth between the scaffold. The deposition of calcium changes over time, starting slowly and then gradually accelerating, with the egg remaining in the uterus until the 5th or 6th hour, the calcium deposition will remain fairly consistent until the egg leaves the uterus.

1 Porphyrin pigment is the main pigment of egg shell color**, hemoglobin has a decomposition product for brown protoporphyrin (also known as ovovalporphyrin), which is an attachment on the outer layer of the egg shell. In the last 4 5h of egg shell formation, the biosynthesis of protoporphyrins begins, and the formed porphyrin pigment is deposited in the outer layer of the egg shell and the membrane on the shell, and the eggshell pigment can be formed under the action of a variety of decomposition synthases in the uterine gland cells, so the color of the eggshell is the comprehensive result of the pigment contained in the eggshell and the membrane on the shell. The product of aminolevulinic acid synthesis in the eggshell glands is also pigmented**.

The gas produced by the reaction of egg shells and vinegar is carbon dioxide, not oxygen.

The main component of egg shells is calcium carbonate (CaCO3). The main components of vinegar are water and acetic acid (acetic acid, chemical formula CH3COOH).

The reaction equation is: caCO3

2ch3cooh

ch3coo)2ca

The reason why this reaction can occur is that acetic acid (acetic acid) is more acidic than carbonic acid.

bubbles, producing a gas that can make lime water turbid, and egg shells become smaller (please adopt).

There are bubbles generated.

Calcium carbonate produces carbon dioxide when exposed to acid.

It can be observed that the egg sinks to the bottom of the cup while bubbling up, and then slowly rises again, and sinks when it is close to the liquid level.

This is because when the egg is placed in a glass with a sufficient amount of dilute hydrochloric acid, it is affected by gravity and sinks; Calcium carbonate reacts with hydrochloric acid to produce carbon dioxide gas, which adheres to the surface of the eggshell, which makes the buoyancy of the eggshell gradually greater than the gravity, and makes the eggshell float. When it rises to a certain level, the carbon dioxide bubbles attached to the surface of the eggshell burst and the buoyancy is less than the gravitational force, so it will sink and adopt.

The absorption of calcium in the human body is more complicated.

This does not mean that Ca2+ will be absorbed by the body.

There are a lot of other things that come up in between.

The picture above shows calcium tablets<

The most popular way to supplement calcium is oral CaCO3 tablets.

These calcium carbonates react with gastric acid in the stomach and become free Ca2+

Consistent with what you said in the question.

Egg shells are also a way to supplement calcium... However, it probably doesn't taste very good<

Voiceover: Don't eat me...

But can these calcium ions be absorbed?

First of all, some calcium ions will be lost in the stomach, and the so-called loss is to recombine with certain ions and become substances that are not easy to ionize. For example, when drinking Coke, a large amount of CO2 is introduced into the stomach, and these Ca2+ and CO2 combine and are reconverted into CaCO3; Or eat a lot of things that contain oxalic acid (such as spinach, water spinach, etc.) to form calcium oxalate, which is something that cannot be absorbed. Then it is lost with excretion.

For example, people often say that tofu and spinach cannot be eaten together, and the principle of this back then was that a large amount of oxalic acid contained in tofu and spinach will form calcium oxalate, which cannot be absorbed by the human body.

Now some people say that this statement is wrong, just pay attention to the cooking method of spinach, there is some truth, if you are interested, you can go and see).

The picture above shows spinach stewed frozen tofu...

Secondly, what is the absorption of calcium ions, and what is the absorption?

In several ways:

The role of calcium ions is reflected in the respiration of cells. This is more complicated, to put it simply, the cell contains calcium ions, which will increase the potential difference between the inside and outside of the cell, and in general, this potential difference is one of the conditions that control cellular respiration. If there is less calcium ions in the body, then there is some effect on the respiration of the cells.

Calcium ions are deposited on the bones, which play a decisive role in the development of bones in childhood and adolescence and the calcium storage of bones in adulthood. And these calcium ions need the help of vitamin K to reach the bones, not that there are a lot of calcium ions in the stomach, these calcium ions must return to the bones.

Calcium is closely related to acid-base balance, and it can be said that calcium is one of the regulators of acid-base balance in the human body. The specific mechanism is quite complex, and I can't explain it in a few words, as long as I know it<

The practice and principle of spinach stewed tofu (new):

Discussion of calcium absorption by the body:

Yes, but eggs are more unpalatable to eat together with egg shells, and they are generally taken with vinegar to make vinegar eggs, which can supplement calcium.

Let's put it this way, many salts of calcium are insoluble, but they are acid-soluble salts, the reason why calcium is difficult to absorb is because the absorption of calcium needs the help of vitamin D, you can often go to the sun, which can increase the absorption of calcium in the body and enhance physical fitness.

In fact, the reaction and absorption are different, CaCO3 can react with gastric acid to form CaCl, but it is difficult to absorb Ca+ is difficult to be absorbed, and vitamin D is needed to be well absorbed, and it is not absorbed after the reaction, for example, if you eat something that the stomach can't digest, it is directly discharged.