Why does the eggshell dissolve when it encounters white vinegar?

The main ingredient in egg shells is calcium carbonate, while the main ingredient in white vinegar contains acetic acid, which is a weak acid that reacts with calcium carbonate to dissolve it.

The main component of the eggshell is calcium carbonate, and vinegar contains a lower concentration of acetic acid, calcium carbonate will undergo a chemical reaction when it encounters acetic acid, generating calcium acetate (this is easily soluble in water), so you can see that the eggshell is dissolved, and the chemical equation reflected is:

caco3+2ch3cooh=ca(ch3coo)2+h2o+co2↑

White vinegar contains acetic acid, and the main component of the eggshell is calcium carbonate, which reacts with acetic acid to produce calcium acetate, carbon dioxide, and water, so it dissolves!

Because the main ingredient of the single family is calcium carbonate, which is the same as limestone. White vinegar contains CH3COOH acetate, which can react with carbonate to form calcium acetate + CO2+ water, and calcium acetate is soluble, so the eggshell disappears, and the disappearance here is not like sugar dissolving in water, it is not a physical change but a chemical change.

Eggshell: The main components are calcium carbonate and CaCO3

White vinegar: the main ingredient is acetic acid, CH3COOH, can ionize H+ mixed dissolution: 2CH3COOH + CACO3 = CA(CH3COO)2 + H20 + CO2

So in addition to the dissolution phenomenon, bubbles are also generated.

Hope it helps

The main ingredient in the eggshell is caCO3, and white vinegar is mainly acetic acid, which reacts with acetic acid to form soluble salts, so it will be dissolved.

Vinegar eggs are a common health care ingredients, this kind of vinegar eggs can reduce cholesterol, but also improve and improve the level of the body's basal metabolism, but also can improve the body's immunity and resistance to these, after the vinegar eggs, the eggshell is quickly soaked in vinegar soft or even gone?

Because white vinegar soaked eggs may loosen the eggshell, there is no basic principle is that there is a lot of calcium bicarbonate in the eggshell, and there is glacial acetic acid in the white rice vinegar, when the two are together, the calcium bicarbonate in the eggshell and the glacial acetic acid in the white rice vinegar will produce chemical changes, and carbon dioxide will be volatilized.

Raw eggs are soft when put in white rice vinegar, because there is calcium bicarbonate in the eggshell, and there is glacial acetic acid in the white rice vinegar. Drinking vinegar soaked in raw eggs can also have the effect of calcium supplementation, and many pot friends take vinegar soaked eggs to have the actual effect of health care.

1. The eggshell is calcium carbonate, and the vinegar is acetic acid, which will generate carbon dioxide after the reaction.

2. Vinegar egg, that is, the calcium carbonate in the egg shell and the acetic acid in the vinegar have a chemical reaction. When there is a lot less calcium carbonate, the eggshell softens. In addition, the protein in the egg shell is coagulated by acetic acid, so it will taste harder than ordinary eggs.

3. The use of protein can be used to make tofu without coagulation due to acetic acid, but it is necessary to add vinegar to soy milk to make tofu.

Hello! The principle that the eggshell will bubble when it encounters vinegar is the reaction of the two.

The main ingredient of the eggshell is calcium carbonate.

Whereas, the main ingredient of vinegar is acetic acid.

The eggshell will react in vinegar and dissolve, and there will be bubbles on the surface of the eggshell, which is carbon dioxide.

Carbon dioxide is wrapped by some substances on the surface of the eggshell, attached to the surface of the eggshell, forming many bubbles like small pearls.

There is a chemical celery component in the egg shop called calcium carbonate, calcium carbonate meets vinegar, that is, strong acid, it will undergo a more violent chemical reaction, accompanied by carbon dioxide generation, so there are bubbles.

The acetic acid in vinegar reacts with the calcium carbonate in the eggshell, so the eggshell will react away, and the eggshell will become soft.

The eggshell is mainly calcium carbonate solid, and acetic acid can react with calcium carbonate, and the two have a chemical reaction to produce calcium acetate solution and carbon dioxide gas, so that the original solid will be converted into liquid and gas, and the eggshell will become soft.

The chemical formula is as follows:caco3+2ch3cooh=ca(ch3coo)2+h2o+co2↑

Vinegar reacts with calcium carbonate in the egg shell to produce calcium acetate and carbon dioxide gas, calcium carbonate is a hard solid, but calcium acetate dissolves, so the egg shell becomes soft.

How many days does it take to soak?

The second day and the third day were the same, there were still a lot of small bubbles, and when I shook the bottle, I found that there was a little ribbon of liquid around the shell that was coming off the shell. (Didn't touch it).

On the fourth day, the small bubbles were still there, not as many as on the first day, probably because I was far away, but the eggs showed signs of getting bigger (self-feeling) and they were whiter when they were put in before.

Clause. In five or six days, the bubbles decreased, the unknown liquid of the eggshell increased, the white vinegar was a little cloudy, and the eggshell had a tendency to become thinner and softer and more transparent.

On the seventh day, the eggs were almost translucent, the shells became very soft, and the hard shells on the surface were gone! It's magical!

Questioner's comments.

I see, thanks!

Vinegar reacts with calcium carbonate in the egg shell to produce calcium acetate and carbon dioxide gas, calcium carbonate is a hard solid, but calcium acetate dissolves, so the egg shell becomes soft.

How many days does it take to soak?

The second day and the third day were the same, there were still a lot of small bubbles, and when I shook the bottle, I found that there was a little ribbon of liquid around the shell that was coming off the shell. (Didn't touch it).

On the fourth day, the small bubbles were still there, not as many as on the first day, probably because I was far away, but the eggs showed signs of getting bigger (self-feeling) and they were whiter when they were put in before.

Clause. In five or six days, the bubbles decreased, the unknown liquid of the eggshell increased, the white vinegar was a little cloudy, and the eggshell had a tendency to become thinner and softer and more transparent.

On the seventh day, the eggs were almost translucent, the shells became very soft, and the hard shells on the surface were gone! It's magical!

Questioner's comments.

I see, thanks!

Can you make eggs soft with vinegar? How does this work?

When the egg is soaked in vinegar, the eggshell will have a chemical reaction with the vinegar, and the calcium carbonate in the eggshell will react with acetic acid to produce calcium acetate, water and carbon dioxide, which will completely soften the eggshell.

The main ingredient of egg shells is calcium carbonate, and the main ingredient of white vinegar is acetic acid. , acetic acid and calcium carbonate react to form calcium acetate, and the calcium carbonate is all gone, and the egg becomes a soft egg wrapped in the inner membrane.

Eggs and vinegar undergo a chemical reaction that softens the shell.

This is because of the chemical reaction:

The main substance of the egg shell is calcium carbonate, and white vinegar is a solution of acetic acid.

The following reaction occurs when an egg with a shell is placed in white vinegar:

caco3+2ch3cooh=ca(ch3coo)2+h2o+co2↑

Calcium acetate is dissolved in water, and after the reaction, it exists in ionic form in aqueous solution, and the hard calcium carbonate in the egg shell becomes less and becomes softer.

Because the main ingredient of eggshells is calcium carbonate, and then on.

It's going to get soft, so it's going to get soft.

The basic component of the eggshell is CAC03, which contains about 95-98%, and the rest of the eggshell is protein. The main component of vinegar is acetic acid, and the acidity of acetic acid is greater than that of carbonic acid, so the CAC03 on the surface of the eggshell will decompose into bubbles when it encounters acetic acid, resulting in the destruction of the eggshell structure and therefore softness.

The egg shell contains calcium carbonate, and acetic acid reacts with calcium carbonate, and after soaking for a long time, it will naturally become soft.

There is a substance called calcium carbonate in the egg shell, which reacts with the acetic acid in the vinegar, and the shell is reacted off so it becomes soft.

The calcium in the eggshell and the acid in the vinegar react chemically to release carbon dioxide, and the eggshell becomes soft.

Carbonic acid is weaker than acetic acid, and the calcium in the eggshell reacts with acetic acid, and the remaining carbonate is unstable, so it reacts into carbon dioxide and water. It's similar to making bones as soft as rope.

Because the eggshell is a calcified protective layer, it will naturally become soft after soaking in vinegar for a long time.

Because the main component of eggshells is calcium carbonate, calcium carbonate reacts with acetic acid to form calcium acetate (easily soluble in water).

Eggshells are calcium carbonate and vinegar is acidic and undergo chemical reactions.

Because there is acetic acid in vinegar, it will dissolve caco3 of the eggshell force

Calcium carbonate reacts with acetic acid to produce calcium acetate that is soluble in water.

Can you make eggs soft with vinegar? How does this work?