Why does the egg flip rapidly half an hour before it is laid, so that the blunt end comes out first?

Principle: The yolk and egg white in the raw egg are liquid, when the egg is rotated, the eggshell begins to rotate, and the liquid in the egg due to the action of inertia, to maintain the original static state, and then the inside of the raw egg is liquid. Rotation disperses the force, so raw eggs spin more slowly.

On the other hand, the yolk and egg white in the cooked egg are solid, and the egg shell has become a whole, and when the egg is turned, all parts rotate together, and the force is concentrated. So it spins up a bit faster than a raw egg.

The reason why this happens is because of the inertia of the object. The property of an object to remain at rest or in a state of uniform linear motion is known as inertia. Inertia is an intrinsic property of an object, which is manifested as a degree of resistance of an object to a change in its state of motion, and mass is a measure of the magnitude of an object's inertia.

When the external force acting on the object is zero, the inertia is manifested as the object keeping its state of motion unchanged, that is, keeping it at rest or moving in a straight line at a uniform speed; When the external force acting on the object is not zero, inertia is expressed as the degree of difficulty with which the external force changes the state of motion of the object. Under the action of the same external force, the object with less acceleration has a larger mass and greater inertia, and the object with a larger acceleration has a smaller mass and less inertia.

Therefore, the inertia of an object will not change at any time (with or without external force) and under any circumstances (rest or motion), let alone disappear. Inertia is a property of matter itself.

Hard-boiled eggs solidify together, which is equivalent to rotating as a whole: while raw eggs are liquid and fluid, so the speed is different.

Cooked eggs are close to a single unit, and the raw eggs are filled with a viscous liquid inside, which reduces the initial kinetic energy, resulting in a lower initial velocity than the cooked egg.

At the same time, there is a cavity in the egg, and in the process of moving from static to moving, the raw egg will flow to the cavity.

Because the yolk and egg white in the raw egg are liquid, when we turn the egg, the eggshell begins to rotate, and the liquid in the egg has to maintain the original static state due to the action of inertia, so the raw egg rotates more slowly.

On the contrary, the yolk and egg white in the cooked egg are solid, and the egg shell has been formed as a whole, when we turn the egg, all parts rotate together, so the speed of rotation is faster than that of raw eggs.

Structure: 1. Upper shell membrane. That is, on the outside of the eggshell, there is an opaque, unstructured membrane, which acts to prevent the water of the egg from evaporating.

2. Subshell skin. The film inside the eggshell has two layers, and air can pass through this membrane freely.

3. an air chamber. The space between the skin under the shell of the second shell will continue to increase if the gas in the egg is lost.

4. Shell membrane. It is a fibrous membrane that encloses the protein and is an organic fibrous network composed of tough keratin.

5. Egg white. Egg whites are semi-flowing gelatinous substances in the subshell and skin, making up about 57% of whole eggs by volume 5%。

The protein contains about 12% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron and other substances.

6. The egg yolk and yolk are mostly in the first place of the egg white, and are suspended by frenulum at the poles. The volume of egg yolk is about 30% 32% of the whole egg, and the main component is yolk phosphoprotein, and the fat content is 282%, the fat mostly belongs to lecithin, which is one of the phospholipid classes.

Because the inside of the raw egg is liquid, it will shake when it is turned, hindering the rotation of the egg. The inside of the boiled egg is solid, and the whole egg is more integrated, so it takes longer to turn.

Raw eggs are liquid inside, and cooked eggs are solid. Therefore, when rotating them with the same force, the raw egg will be blocked by the internal egg white and yolk when it rotates, so the raw egg will rotate slowly. The hard-boiled eggs solidified inside are a whole, and they turn up quickly and stop slowly.

Raw eggs are semi-liquid and produce more resistance when turning, whereas cooked eggs are solid and have relatively less resistance when turning, so boiled eggs take longer to rotate than raw eggs.

The yolk and egg white in the raw egg are liquid, and when the egg is turned, the eggshell begins to rotate, and the liquid in the egg has to maintain the original static state due to the action of inertia, so the raw egg rotates more slowly.

The yolk and egg white in the cooked egg are solid, and the egg shell has been formed as a whole, when we turn the egg, all parts rotate together, so the speed of rotation is faster than that of raw eggs.

Cooked eggs are turned more often, and the liquid of raw eggs is hindered by the fluidity.

It has to do with whether the protein coagulates or not.

Summary. Hello, happy to answer your questions. Pro, rolling the egg down the slope is a cooked egg fast, because the liquid egg white inside the cooked egg will block the movement of the egg, and the raw egg is easy to break [cerebellar axe].

Hello, happy to answer your questions. Pro, rolling the eggs down the slope is a cooked egg, because the liquid egg white core inside the cooked egg will block the movement of the egg, and the raw egg is easy to break [cerebellar axe].

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That's a raw egg fast, isn't it?

Hard-boiled eggs are fast

Rolling down the slope is a fast way to boil eggs, right?

Yes.

Summary. If the egg is in a liquid state (raw egg), the yolk will flutter and the center of gravity will no longer be on one point, causing deflection.

Can't turn fast. In the case of a hard-boiled egg, the center of gravity does not move (the yolk and egg whites have been steamed to a certain position).

up). Therefore, it can be rotated quickly. So boiled eggs turn faster than raw eggs.

The yolk and egg white inside raw eggs are liquid and do not form a whole with the eggshell. Turning it up in this way produces two velocities, the velocity inside.

The degree is slower than the external speed, which will have an internal friction effect on the overall speed, and hinder the overall main speed. And hard-boiled eggs are one inside and out.

body, so that the rotation is almost a main speed, relatively speaking, it will be faster than the rotation of raw eggs.

Is it faster to roll eggs off a ramp to lay or cooked eggs?

Hello, I have seen your question and am sorting out the answer, please wait a while

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The liquid inside the raw egg will take a certain amount of force to roll up, while the cooked egg will save this part of the force because it is a whole with the eggshell. Because the collapse of the egg is cooked, the structure of the inner filial piety is relatively stable, so it turns like a whole shirt back to the body, and the raw egg because the egg is liquid inside, the parts are uneven when turning, I hope my ability to help you <>

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Is it rolling down the slope whether the raw egg is fast or the cooked egg is fast.

Hello, glad to answer for you, <>

It is rolled down the slope Raw eggs are faster or harder eggs are faster,,, cooked eggs are faster.

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Why. Then turn in place whether the raw egg is faster or the hard-boiled egg is faster.

Because if the egg is in a liquid form (raw egg), the yolk will flutter, so that the center of gravity will no longer be on the same point, causing deflection and not turning faster. In the case of a hard-boiled egg, the center of gravity is not fixed (the yolk and egg white part of the egg have been steamed to a certain position). Therefore, it can be rotated quickly.

So boiled eggs turn faster than raw eggs. The egg yolk inside the raw egg is liquid and does not form a whole with the eggshell. In this way, two speeds will be generated, the speed inside is slower than the speed outside, which will have an internal friction effect on the overall speed and hinder the overall main speed.

The cooked eggs are integrated inside and out, so that the rotation is almost the main speed of a bright car, and it will be relatively faster than the rotation of raw eggs.

Rolling down the slope is a hard-boiled egg, isn't it?

Hard-boiled eggs <>

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Because when cooked, it becomes a whole.