Why do hard boiled eggs stand up when they rotate fast enough?

Causes of centrifugation. The egg is elliptical and rotates when lying down, and the landing point is not the center of gravity of the egg, and each time it rotates, the landing point will get closer and closer to the center of gravity. And to achieve this.

Surely the egg will stand up. The premise is that the egg reaches a certain rotational speed to convert kinetic energy into gravitational potential energy.

When a raw egg is cooked, one end will be empty, thus changing the center of gravity of the egg (the center of gravity is mainly on the solid end). When the hard-boiled egg is turned to a certain speed, the egg can stand up due to gravity.

The problem of fixing the center of gravity, just like when you carry 1 bucket of water and 1 bucket of ice, when you carry the water, the shaking will make the water fall in the bucket and lose the center of gravity, because it does not have a fixed center of gravity, and there is no such phenomenon when you carry the ice, just like a boiled egg will stand up under the action of a fixed center of gravity when the speed is fixed!

After the egg is cooked, the contents of the egg coagulate, which weakens the reflux obstruction.

Hard-boiled eggs turn fast because the inside is solid. The egg white in the cooked egg solidifies into a white and becomes a whole with the shell, and when the external force rotates it, the whole egg can rotate quickly and for a long time.

The shell of the raw egg is a liquid egg white, when the external force acts on the eggshell to rotate, the egg white continues to remain stationary due to inertia, then there is friction resistance between it and the eggshell, so that the whole egg can only rotate slowly.

The principle of the rotation of an object

The rotation of an object around an axis is due to the combined action of centrifugal force, centrifugal force makes the object move in the tangential direction of the circle, and centripetal force causes the object to move in the direction of the axis of rotation. When both act at the same time, the object moves in a circular motion around the axis of rotation without moving away from or near the axis of rotation.

Centrifugal force is a manifestation of inertia, which does not actually exist. In order for an object to move in a circular motion, the object needs to experience a force directed towards the center of the circle, i.e., the centripetal force. If you establish coordinates with this object as the origin, it will appear as if there is a force in the opposite direction of the centripetal force of the same magnitude, causing the object to move in a direction away from the center of the circle of circular motion.

Because the yolk and egg white in the raw egg are liquid, when rotating, the eggshell rotates, and the yolk and egg white still have to maintain their original static state due to the action of inertia, so this disharmony makes the egg shake and rotate more slowly.

The yolk and egg whites in the cooked egg are solid, and they can rotate with the eggshell, so it can turn steadily and quickly.

Let's look at physics.

1. When the object is rotating, there may be a phenomenon of centrifugation, that is, the phenomenon of being far away from the axis.

2. The quality of eggs is about the same.

3. The egg white and yolk of the cooked egg are fixed, so the moment of inertia of the egg is fixed.

4. The egg white and yolk of raw eggs are flowing, so its moment of inertia is changing, and its mass distribution tends to both ends of the egg, so its moment of inertia is larger than that of cooked eggs.

Therefore, when the rotational force is the same, the cooked egg rotates faster.

Let me answer because if the egg is in a liquid state (raw egg), the yolk will flutter, so that the center of gravity will no longer be on one point, causing deflection and not turning faster. In the case of a hard-boiled egg, the center of gravity does not move (the yolk and egg white part of the egg have been steamed to a certain position), so it can be turned quickly. So boiled eggs turn faster than raw eggs.

There is another answer: this question should be relatively fixed from the point of view of the center of gravity, the center of gravity of cooked eggs is basically fixed, and it will not change when turning. However, the yolk and egg white in the raw egg (both are liquid and trapped by a membrane), once it is rotated, due to the action of centrifugal force, the yolk will swing back and forth, and the center of gravity is unstable, so it will not maintain a relatively stable state, so it will rotate slowly.

Because raw eggs are liquid, cooked eggs are solid. When the raw egg is rotated, only the eggshell is stressed, and the egg white and yolk are almost not stressed, and it can be seen from the law of inertia that the egg white and the yolk are almost immobile due to inertia, which slows down the movement of the eggshell. The shell of the raw egg is a liquid egg white, and when the external force acts on the eggshell to rotate, the egg white continues to remain stationary due to inertia, and there is friction resistance between it and the eggshell, so that the whole egg can only rotate slowly.

The egg white in the cooked egg has coagulated into a white protein, and when it rotates when the external force acts, the whole egg can rotate quickly.

The significant difference between cooked and raw eggs is the coagulation of the protein inside. Therefore, whether they can rotate for a long time depends on the mechanical properties of solids and fluids. In this topic, both raw and cooked eggs can be rotated.

However, hard-boiled eggs take longer to get cooked. That is, the kinetic energy of the egg is quickly consumed by the fluid. Taking advantage of this property, fluids can act as dampers for vibration damping, which is the fundamental reason why the Earth's rotation is getting slower and slower.

1. Boiled eggs and raw eggs – the difference between solid and liquid.

I believe everyone can tell what is solid and what is fluid. But how do you tell the difference from a mechanical point of view? From a force point of view.

Solids are capable of withstanding loads in various directions, such as tension, compression, and shear. Fluids, on the other hand, are subjected mainly to compressive forces and can also withstand very small shear forces, but must not withstand tensile loads.

Inside the raw egg is a viscous fluid, which is significantly more viscous than water. This viscosity determines how long an egg can spin. The viscosity of the fluid, in fact, is the friction inside the fluid, which consumes the energy of the outside world.

2.The velocity distribution of the egg liquid during rotation <>

As shown in the picture, the egg is spinning. In the beginning, at the beginning stage, the hand acts directly on the eggshell and starts to rotate. The rotational energy is transferred to the egg wash by friction between the eggshell and the egg wash.

Due to the viscous nature of the fluid, the speed at which the egg liquid touches the eggshell is exactly the same as the speed of the eggshell. But in egg liquid, due to viscosity, the velocity is not linear like a solid, but non-linear, and the velocity decreases very quickly.

When the eggshell accelerates to the fastest speed and the hand is vacuumed, the egg liquid inside is far from reacting, and it is still in a forced state. The velocity of most eggs is still relatively low (except for the layer that comes into contact with the eggshell). Even if the technology is about the same, the velocity of the egg wash inside may even be zero.

Since the friction between the eggshell and the egg wash is small, it is difficult for the egg wash to accelerate. So raw eggs are hard to turn.

Even if the raw eggs are somehow accelerated. When the acceleration stops, the egg eventually stops due to the drag force. In the case of raw eggs, there is friction (stickiness) between the layers due to the different radius and speed of rotation, which always consumes the energy of the eggs.

As a result, raw eggs soon stopped.

3.The practical application of fluid internal friction <>

It is the viscosity of the fluid that can consume energy. Using this feature, we can make a damper. For example, dampers for suspension bridges use the viscosity of liquids to reduce vibrations in bridges.

Theoretically, dampers in high-rise buildings can also take advantage of the viscosity of fluids. However, high-rise buildings absorb a lot of energy, so the dampers made are large. In fact, it is not suitable to hold liquids in such large containers.

The real damper for a tall building is shown in the figure below, rather than using the viscosity of the fluid. 4.Summary.

Hard-boiled eggs are prone to spinning for long periods of time. But it's harder to lay eggs. There are two reasons for this:

1.The friction between the eggshell and the egg liquid is small, and it is difficult for the egg liquid to accelerate when starting.

2.The egg liquid has a high internal viscosity and consumes a lot of energy from the egg.

Cooked eggs can turn up, raw eggs can't, because the egg white and yolk in the cooked egg have solidified into a solid, so there is a center and center of gravity that can make it rotate around, on the contrary, raw eggs can't turn up because the egg white and yolk inside are in a chaotic liquid state, and there is no rotating center of gravity for left and right flow.

Cooked eggs can be turned up because there are egg whites and yolks in raw eggs, and the egg whites are still in a liquid state at this time, but egg butter is solid, and they both have their own rotation speed and their own inertia.

Hard-boiled eggs can be turned, and after the eggs are cooked, the center of gravity is more concentrated, making them turn.

Hard-boiled eggs turn quickly.

Raw eggs rotate slowly, because the shell and egg white of raw eggs are not a whole, when the raw egg rotates, the egg white inside will hinder the movement and gain energy for itself, but in the case of the friction of the eggshell is slowed down, the egg white provides power for the eggshell, thereby increasing the rotation time, the cooked egg is a whole, the egg shell and egg white are a whole, so it turns fast, but at the same time it is subject to greater resistance, so the rotation time is shorter than that of raw eggs.

The substance inside a raw egg is between a solid and a liquid, and it is semi-fluid. Semi-fluids are fluid, but they are also very viscous, so it is difficult to flow, and they cannot flow well at the same time as a whole, so there is a lot of friction between them.

This is because if the egg is in a liquid state (raw egg), the yolk will flutter, so that the center of gravity will no longer be on one point, causing deflection and not being able to turn 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 yolk and egg white inside raw eggs are liquid and do 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 a main speed, and relatively speaking, it will be faster than the rotation of raw eggs.

<>1. Because the yolk protein in the cooked egg has coagulated and become a whole.

2. The Li rotten eggs are all liquid inside, and there are a lot of scattered forces inside to pull around, of course, the durability is not concentrated, and it turns more slowly. It can be summarized as a cooked egg which is a solid, the center of gravity is constant, while the center of gravity of raw eggs is not constant, and the change of center of gravity leads to slow rotation.

Reasons why boiled eggs turn faster than raw eggs:

1. Raw eggs are ready for sale, egg yolk and egg white 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.

2. The protein in cooked eggs is coagulated, and the solid matter is easy to pass on and not be destroyed.

3. The inside of the raw egg is liquid, and the rotation will disperse the force.

As a result, cooked eggs spin faster than raw eggs.