What happens when you put eggs in white vinegar?

1. The egg shell will become soft, the main ingredient of the egg shell is calcium carbonate (the main component of human teeth is also calcium carbonate), and vinegar is acidic, the principle is that strong acid makes weak acid: acetic acid makes carbonic acid (carbonic acid is carbon dioxide exhaled by people dissolved in water). Let the calcium ions be freed, use eggs to absorb, and then eat the eggs will be able to better absorb calcium, but you can't eat it often, the body's absorption of calcium is still limited, and excessive supplementation will have the opposite effect.

2. Egg skin is mainly calcium, vinegar contains acetic acid, and eggs soaked in vinegar will react with vinegar to form calcium acetate. Calcium carbonate reacts with acetic acid to produce calcium acetate, carbon dioxide, and water that are soluble in water, and the eggshell is calcium carbonate, which is hard and does not dissolve in water.

3. There is acetic acid in the vinegar, and the calcium carbonate will react in the acid to generate calcium acetate and carbon dioxide, calcium acetate is soluble in water, carbon dioxide is a gas that runs away, and the egg is soft, and the acetic acid in the vinegar reacts with the calcium carbonate in the egg skin, which makes the egg skin soft.

The egg sinks, then floats, then sinks, and so on until the eggshell is finished reacting, and then sinks underneath.

First of all, the egg sinks under the action of gravity, but the main component of the egg shell is calcium carbonate, which will react with acetic acid to produce carbon dioxide, carbon dioxide will make the egg float again, and the floating egg will sink under the action of gravity, so that the egg skin will become soft.

The eggshell will slowly crisp until it disappears completely, leaving a membrane covering the egg white and yolk.

This is called vinegar eggs, which have health care effects, and regular eating can lower blood lipids, and it is also good for high blood pressure.

After the raw egg is soaked in vinegar, after a week to ten days, the eggshell will dissolve, and it will become a cup of vinegar egg liquid. It is better not to use white vinegar, nor to use prepared vinegar, but to use rice vinegar made from grain, brewed vinegar.

Eggs with vinegar can lower blood pressure.

Will the eggshell be edged, and then the outer layer of the eggshell will choose to hang up, and then it will become a film in the boiled egg, I hope what I said will help you.

There are rewards to write a total of 4.

Anonymous usersNostalgia for nostalgia!! It was many years ago, and we did it back then!!

The equation is: 2HCl+CaCO3=CaCl2+H2O+CO2

The shell of the egg is bubbled at first, and the egg is almost transparent at the end (is the main ingredient of the eggshell calcium carbonate!). So almost reacted off)

Funnily enough, if you leave it out long enough (in our teacher's experience), you'll find that the eggs are constantly rising and sinking.

1. Put the eggs in white vinegar; The outer shell of the egg starts with bubbles, the shell will soften, and finally the egg will be almost transparent.

2. Put the eggs in white vinegar and why the eggshells will be softened. Because is the main ingredient of eggshells calcium carbonate! So almost reacted off)

Put a raw egg in a cup filled with edible vinegar, and after a day to two, the egg will lose its firmness.

The calcium-containing eggshell will dissolve, becoming a soft sac. In contrast, the egg is hardened in the eggshell glands of the hen by the calcium that the hen absorbs from the food.

The production of eggs begins first in the ovaries: after the yolk matures with the placenta, it enters the fallopian tubes. Here, the yolk is surrounded by egg whites, then by two layers of soft membrane, and finally by a hard calcareous eggshell.

Eggs are susceptible to a series of bacterial invasions during production and storage, including Salmonella, Staphylococcus aureus, etc., which are more harmful to humans, and the acidity of ordinary vinegar cannot completely eliminate these pathogenic bacteria.

In addition, most of the egg products now have a commercial treatment process of coating film preservation, and there may be illegal businesses in order to reduce costs, illegally use industrial paraffin with the risk of heavy metal residues, which also brings hidden dangers to the safety of vinegar egg liquid.

The eggshell is composed of 95% calcium carbonate and organic matter. Vinegar soaked eggs are the reaction of acetic acid with calcium carbonate in the eggshell to produce calcium acetate. From a chemical point of view, the dissolution of calcium ions does have a certain calcium supplementation effect.

Drinking vinegared eggs is similar to eating raw eggs, which contain antitrypsin and undenatured proteins, which not only have a lower absorption rate than cooked eggs, but also hinder the intestinal absorption of vitamins.

After putting the egg in white vinegar for 24 hours, I took it out, and before I could use it, the egg brokeThe inside of the egg is no different from an ordinary egg, just cut with a knife is just a layer of membrane, that is, after the eggshell is melted, the egg white yolk is kept intact under the protection of this membrane.

The main component of the eggshell is calcium carbonate (CACO), and the main component of vinegar is acetic acid, also known as acetic acid (CH3COOH), and the egg is put into vinegar, the eggshell will have a chemical reaction with the vinegar, and the calcium carbonate in the eggshell will be dissolved in water.

At the same time, the protein in the egg shell will also react with vinegar to form a layer of cortical layer that is tougher than usual, which is why we pinch it by hand and put it in the bowl to look very elastic, and at the same time, the newly formed cortical layer also protects the egg white and egg yolk from contact with vinegar, so that the egg white and egg yolk can maintain their original appearance.

The effect of vinegar soaked eggs

Place 180ml of raw balsamic vinegar in a large bottle and soak 1 washed raw egg. After 1 week, the eggshell is softened, leaving only a thin layer of skin. Pick out the thin skin, stir the egg white, egg yolk and original balsamic vinegar well to form a vinegared egg.

Take 26-34 ml of vinegared eggs. Add an appropriate amount of honey and 2-3 times of warm boiled water, mix well and take it. Take in the morning on an empty stomach, 1 time a day. 1 vinegar egg is taken in 7 days, and 30-45 days is 1 course of treatment.

What happens when you put eggs in white vinegar.

Eggs in white vinegar will gradually corrode and turn white.

White vinegar is an acidic liquid that reacts with the calcium in the eggshell to produce carbon dioxide gas, which in turn causes the eggshell to gradually corrode. During the reaction of the eggshell with white vinegar, a large amount of carbon dioxide gas is produced, which will accumulate on the surface of the eggshell to form bubbles.

When the egg shell reacts with white vinegar, the calcium on the surface of the eggshell will be dissolved, causing the eggshell to become soft. The acidic substances in white vinegar can cause the protease in the egg whites to coagulate, causing the egg whites to turn white.

To sum up, placing eggs in white vinegar will make the eggshell corrod, soften, bubble on the surface, and turn the egg white. This is due to the chemical reaction between the acidic substances of white vinegar and the ingredients in the eggs.

Precautions for buying eggs

1. The appearance of the egg: The appearance of the egg should be smooth, no cracks, no stains, no peculiar smell, and the color of the eggshell should also be uniform.

2. The size of the eggs: The size of the eggs should be uniform, and you can choose eggs of different sizes according to your needs and consumption.

3. The freshness of the eggs: the color of the egg white and yolk of the fresh egg is relatively bright, the egg yolk is relatively round, and the egg white is more transparent, and there is no obvious white or turbid color.

4. The shelf life of eggs: The shelf life of eggs is generally about 3 weeks, you can check the production date and shelf life on the eggs, and choose fresh eggs.