What is the experimental principle of egg soaking white vinegar?

1. The principle of soaking eggs in white vinegar: vinegar is a weak acid that can react with the calcifications in the egg shell. The main ingredient of egg shells is calcium carbonate.

will and acetic acid. The reaction produces carbon dioxide.

Carbon dioxide causes the egg to float again, and the egg sinks under gravity, so the egg becomes soft.

2. The volume of the egg will increase to 1 times the original size, which is caused by osmotic pressure. When the concentration of substances (e.g. proteins) on both sides of the film is not equal, osmotic pressure is generated, and the moisture in the material on the lower side of the film will penetrate through the film and infiltrate into the other side, so that the concentration of the substances on both sides of the film is equal. After the eggshell becomes thinner, under the influence of osmotic pressure, the water in the vinegar enters the egg to expand through the translucent film formed after the eggshell is dissolved.

After the eggshell is soaked in white vinegar, the eggshell will dissolve in acetic acid and produce a large number of bubbles, this gas can make the clarified lime water turbid.

Because the main component of eggshell is calcium carbonate, it can react with acetic acid to form calcium acetate and carbonic acid, carbonic acid is unstable, and it will decompose into carbon dioxide and water as soon as it is generated, which is the principle of this reaction.

The acid that contains a carboxyl group linked to the hydrocarbon group in the molecule is called carboxylic acid, which is a kind of organic acid, which belongs to oxygenated acid, and is a weak acid, but it is slightly more acidic than carbonic acid.

Eggs and vinegar have a chemical reaction.

Vinegar soaked eggs are the reaction of acetic acid with calcium carbonate in the eggshell to produce calcium acetate. This egg vinegar should not be eaten because this egg vinegar can easily cause calcium to be released quickly, making it impossible for the body to absorb.

It contains a large amount of calcium acetate, which will be quickly absorbed into the blood after ingestion, making the blood calcium content increase rapidly, causing the body's own regulatory response and rapidly decreasing. Blood calcium fluctuates from high to low, which can easily lead to the occurrence of cardiovascular and cerebrovascular diseases.

The reaction phenomenon is similar to that of diluted hydrochloric acid soaked eggs. The main component of the egg skin is calcium carbonate, which reacts with hydrochloric acid or acetic acid to generate carbon dioxide, the egg first sinks to the bottom of the cup, and the carbon dioxide will be adsorbed on the egg skin after the reaction occurs, so that the egg will be buoyant and rise to the liquid level, and after the carbon dioxide is released, the egg sinks to the bottom of the cup, and the cycle repeats, which is very interesting. Vinegar soaked eggs:

1. With a cup on the table, I poured half a cup of vinegar, put the egg in the vinegar and let it soak. After half an hour, the egg bubbled up with many small bubbles, just like the bubbles of a soda bottle when it was opened. The eggs have a layer of white mist-like stuff, and some of them are red.

The next day, I noticed that there were some cracks in the eggs, and the eggs were much whiter in some places than they were yesterday, and they were starting to soften. On the third day, the egg became softer, like a bouncy ball. If you look closely, you will find that there is less vinegar, I think it was probably drunk by the egg baby!

On the fourth day, the eggs were all white and slippery. I immediately noticed that the eggs were bigger and the vinegar was less. Grab it with your hands, it really smells of vinegar!

On the fifth day, the eggs were as big as milk to the touch. I held the egg in my hand, and when I snapped, the egg broke, and my hands were full of eggs. What a pity!!

Experiment report of raw eggs in vinegar:

Materials: A bottle of vinegar, raw eggs.

Procedure: Raw eggs were placed in vinegar, a small part of which was exposed, and after two hours, the part that was not submerged in the vinegar and the part in the submerged vinegar did not change, but a layer of foam appeared. The next morning, when the foam was still there, I touched the part of the submerged vinegar and the part that was not submerged with my hand, and found that the eggshell of the submerged part had become soft, and the part that had not been submerged was still as hard as before.

Experimental analysis: 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 will dissolve, so the egg shell will change those foam is carbon dioxide gas.

Results and discussion: Egg skin also has calcium carbonate, which can react with acetic acid to produce carbon dioxide.

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.

What happens when you soak eggs in white vinegar? Foreigner experiments, I want to drink Sprite after reading it! -

Let's test the phenomenon. The eggs float in white vinegar. The vinegar reacts with the eggshell, releasing carbon dioxide, which adheres to the surface of the eggshell, increasing the buoyancy of the eggshell and floating.

When it reaches the liquid level, the bubbles leave and the egg sinks again. When the bubbles accumulate to a certain amount, the eggs float again. The main reaction is the reaction of acetic acid in vinegar with calcium carbonate, the main component of eggshell.

The experimental principle of white vinegar egg soaking: acetic acid and egg shell (calcium carbonate) undergo a chemical reaction to produce carbon dioxide gas, which makes the egg float.

Egg shell, the main component is calcium carbonate, calcium carbonate shell is relatively hard, encounter acidic substances, the two will react, vinegar mask code is a common acidic substance in life, calcium carbonate and acids combined, chemical reaction, because the egg shell calcium substances are constantly in contact with vinegar, we will see that the egg shell will become softer and softer.

During the reaction, a large number of carbon dioxide bubbles are produced due to the violent chemical reaction between carbonate ions and hydrogen ions in vinegar. The continuous air bubbles will gradually support the egg, and it is the egg that receives an upward force, and the egg has an upward force direction.

In addition to the upward force of the carbon dioxide bubbles, the egg is also affected by the gravitational force of the earth, and the gravitational force is downward, and the egg will also be affected by the direction of the downward force, and float up and down under the upward support force of the bubble and the downward gravitational force of gravity.

Put the eggs in a glass, pour in the white vinegar so that the surface of the eggs is completely submerged in the white vinegar, and cover with plastic wrap. After 24 hours, bubbles will appear on the surface of the egg, and a layer of skin on the surface of the egg will have fallen off. Take out the eggs, rinse them and boil them in clean water, and cook the eggs.

When the eggshell is peeled off, a soft film is visible, which is the dissolved eggshell.

The Significance of Doing Experiments:

1. Verify scientific hypotheses. Scientific hypotheses are the basis of scientific research. Through experiments, we can verify and confirm scientific hypotheses and thus determine their correctness and reliability.

2. Explore the laws and principles of nature. Through experiments, we can observe and measure various phenomena and changes in nature, thus revealing their essence and laws.

3. Solve practical problems. Through experimentation, we can find the optimal solutions to increase productivity and improve human life.

4. Improve scientific literacy. Through experiments, we can understand the basic principles and steps of scientific methods and scientific thinking, so as to improve our scientific literacy and scientific concepts.

The experimental principle of white vinegar soaked eggs is mainly acid-base neutralization reaction. The main component of egg shells is calcium carbonate (CaCO3), while white vinegar contains acetic acid (CH3Cooh), and when calcium carbonate meets acetic acid, an acid-base neutralization reaction will occur to produce calcium acetate, water, and carbon dioxide. As the reaction progresses, the bubbles on the surface of the eggshell gradually become more and larger, and the eggshell gradually dissolves.

After the reaction is complete, the egg shell is completely dissolved, leaving only a thin inner layer to wrap the inner membrane of the egg, and the protein of the egg is also denatured and decomposed in the vinegar, and the fat in the egg yolk undergoes an esterification reaction, producing a strong aroma.

Glad to be able to your questions. The main experimental phenomenon is that many bubbles are generated on the surface of the eggshell. The chemical experiment phenomenon of white vinegar soaked eggs is mainly that when the reaction is just done, there will be fine bubbles on the surface of the eggshell, and with the progress of the reaction, the bubbles on the surface of the eggshell gradually increase, the bubbles become larger, and the eggshell gradually dissolves.

After the reaction is complete, the egg shell is completely dissolved. The main reason is that the main component of egg shell is calcium carbonate (CACO), and the main component of white vinegar is acetic acid (CHCOOH), and calcium carbonate can react with acetic acid.