Why don t raw eggs float on water

Generally speaking, an egg is a fertilized egg (except for eggs produced in a chicken factory, of course).

A fresh egg, that is, a living cell. There is a small chamber on top of the egg, which is filled with air from the inside. This structure of eggs is also formed by natural evolution over thousands of years.

Eggs are sometimes soaked in water, and if the eggs can float on the water, then the eggs are more likely to hatch into new birds. Of course, in addition to providing buoyancy, the air in this chamber can also be used for the breathing of the fertilized egg.

Because egg whites are inherently liquid and dense close to water, coupled with the chamber on top of the egg, the overall density of the egg is less than that of water. That's why eggs float on the surface of the water.

There are numerous small holes in the shell of the egg that allow the egg to breathe. The surface of the egg shell also has a layer of water-soluble gelatinous substance, which is the same layer of gelatinous substance that prevents bacteria and water from entering, and the egg can only remain fresh for a period of time after it is laid.

When the egg is boiled, the yolk and egg white inside the egg are heated and expanded, and the gas inside the egg is expelled from the small holes on the surface of the egg. Because the gelatinous substance on the surface of the egg shell dissolves in the water when the egg is boiled, the small holes on the surface of the egg shell become larger, and the water can enter and exit freely. When the egg is cooled in cold water, the yolk and egg white cool and shrink, and the water will enter the egg, so that there is a lot of water in the egg shell, which increases the density of the egg and makes the egg sink to the bottom of the water.

Even if you take the hard-boiled egg out of the hot water immediately and put it back in the water after cooling, the egg will still float on the water at first, but you can see a lot of bubbles on the surface of the egg, and it will sink to the bottom after a while.

That's why eggs sink to the bottom of the water when they're cooked.

Whether something sinks or floats in the water depends on the relative magnitude of buoyancy and gravity, buoyancy and gravity, not sinking.

Buoyancy "Gravity, Sinking."

Buoyancy = gravity, levitation.

The main thing is that the density of the egg is greater than the density of the water, so once we make the density of the egg less than the density of the water, the egg will not sink at this time, but will float directly. Adding a certain amount of salt to the water will increase the density, and the eggs will rise to the surface. Eggs, also known as chicken eggs and chickens, are eggs laid by hens, which have a hard shell on the outside and air cells, egg whites and yolks inside.

Rich in cholesterol and nutritious, an egg weighs about 50 grams and contains 7 grams of protein. The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, the nutritional value is very high, and it is one of the foods commonly eaten by humans.

That must be the specific gravity of the egg greater than 1.

Raw eggs can float in water, while cooked eggs cannot.

Eggs will float on water when they are raw, the direct reason is that the density of eggs is less than that of water when they are raw, and the egg whites and whites of raw eggs contain a lot of gas, which makes the density of raw eggs smaller. When the egg is boiled, the gas in it will be driven out by the heat, which will make the cooked egg denser and sink in the water.

If you put raw eggs in clean water and add salt to the water, when the salt is added to a certain amount, the eggs will slowly change from sinking to suspension, and if you continue to add salt, the eggs will float on the surface of the water.

This phenomenon occurs because before adding salt, the density of water is smaller than that of eggs, and the eggs sink to the bottom of the water, and after adding salt, the density of water slowly increases, and the density of water is smaller than that of eggs from the beginning, and slowly equals eggs.

The reason why eggs do sink to the bottom of the water is because the density of eggs is higher than that of water, so it can sink to the bottom instead of floating on the surface, and the density of boiled eggs is also greater than that of water, so boiled eggs can also sink to the bottom. Therefore, in order to make raw eggs and cooked eggs float, it is necessary to change the density difference between the water and the eggs. We can't change the density of raw and cooked eggs, because their density has been formed, so we can start with the density of water, and when we increase the density of water, the density of eggs is less than the density of water, so that raw eggs or cooked eggs can float.

Then the easiest way to increase the density of water is to add salt to the water, a large amount of salt dissolved in the water will increase the density of the water, so that the egg floats.

This experiment tells us a very simple common sense of life, and we can also teach this method to our children, showing them a magic trick, so that they can also learn this simple truth, especially to increase the relationship between parents and children.

And we can also use this knowledge to distinguish good eggs from bad eggs. Because the eggs of bad eggs will produce a chemical reaction, releasing ammonia and hydrogen sulfide gas, which will reduce the volume inside the bad eggs, so that the density of the bad eggs is smaller than that of water, so that the bad eggs will float on the water, so we can put the eggs into the water when selecting the eggs to see if it will float, so as to judge whether the eggs are fresh.

If it is a fresh egg, it will sink whether it is raw or cooked.

Put the eggs in a basin full of water, if the eggs sink in the water, they are fresh eggs, and if they float up, they are bad.

This is because fresh eggs have a larger specific gravity than water, so they will sink when placed in water. When the egg is broken, the protein inside will produce gases such as ammonia and hydrogen sulfide, and if there is gas in the eggshell, the specific gravity of the egg will be smaller than that of water, so it will float when placed in water.