The principle of how to light a fire in a bottle and how to get in the hard boiled eggs at the mouth

The combustion consumes 1 5 of the oxygen in the bottle, and there is almost no gap between the cooked egg and the bottle mouth, and the pressure in the bottle becomes larger, which is greater than the outside, so it has to produce suction inward and suck the egg in.

After the oxygen inside the bottle is burned out by ignition in the bottle, the air pressure inside the bottle is lower than that outside the bottle, and the egg is pressed into it due to the pressure of the atmosphere outside the bottle.

Don't forget to give points

Because of the sour vinegar softens the eggshell.

So as long as you put eggs on a small cup + add sour vinegar, the eggshell will become soft. Then take out the eggs and gently stuff them into the bottle. As for the softness of the eggs, it depends on the time you soak them, and you can soak the eggs in sour vinegar It's a waste to put too much!

I guess it's going to take more than 5 hours, you can take a look at the time, take your hand and frustrate it to see if it's soft enough, the principle is that the calcium in the eggshell will be soft when it touches acid. Like a person's teeth eat sour things. ......Let's hope your bottle isn't too small.

When the oxygen inside the bottle is burned out, the air pressure inside the bottle is lower than that outside the bottle, and the egg is pressed into it due to the pressure of the atmosphere outside the bottle.

Ignition inside the bottle consumes oxygen, and the pressure decreases, and the external pressure is stronger than the inside of the bottle, so the egg is "pressed" in.

After the fire in the bottle is ignited, after the oxygen in the air in the bottle is burned, the air pressure in the bottle decreases, and the air pressure relative to the outside of the bottle increases, and the egg is naturally squeezed into the bottle after being pressurized.

Through thermal expansion and contraction, the pressure difference between the inside and outside of the bottle is changed, and the bottle becomes hot, expanded, and the pressure is small, and the external pressure is large to make the egg enter.

In layman's terms, the air pressure inside and outside the bottle is different, the air heats up and expands, and the air pressure becomes lower.

It is due to the thermal expansion and cold contraction that the eggs go in.

There is less oxygen, less pressure, and atmospheric pressure presses the egg in.

Combustion consumes 1 5 of the oxygen in the bottle Is there less air in the bottle, less pressure is less.

This is a phenomenon in which chemistry and physics are superimposed.

First of all, the match is burned in the bottle, the air is heated and expanded during the combustion process, and then the egg is put on it, and when the air is cooled, the air pressure in the bottle is less than the external atmospheric pressure.

The pressure difference creates a pressure that pushes the egg inside the bottle to move into the bottle. Secondly, when the match is burned, there will be the following reaction: C+O2=CO2 (matchstick), S+O2=SO2 (matchhead), the reaction itself has the same gas volume, but the boiled egg contains water H2O

The gas burned in front of it is soluble in water, in other words, the moisture on the surface of the egg will absorb the gas after the reaction in the bottle, so that the pressure of the gas in the bottle will be reduced and the atmosphere outside the bottle will form a pressure difference, and the pressure difference will produce pressure to push the egg at the mouth of the bottle to move into the bottle. The main reaction formula: H2O + CO2 = H2CO3 (carbonic acid), H2O + SO2 = H2SO3 (sulfurous acid.

This is a clump chemistry).

The principle is as follows: after igniting the alcoholic cotton in the bottle, the oxygen in the bottle is consumed because the cotton burns to consume, so that the air pressure in the bottle is reduced and lower than the outside atmospheric pressure. Under the action of atmospheric pressure, the eggs are "pressed" into the bottle.

The purpose of watering the eggs is to reduce the friction between the eggs and the bottle mouth, so that the eggs are easy to slide off.