How much salt does 100ml of water add to float eggs?

Materials for experiments: large glasses, table salt, spoons, eggs. Step 1:

I picked up the kettle, poured half a glass into the glass, and then put the egg in the water, and the egg slowly sank to the bottom of the cup without moving. Step 2: I put 5 spoons of salt in succession, the egg floated up a little bit, I put 3 spoons of salt in a row, look!

The egg went from lying horizontally to standing upright, and the area touching the bottom of the cup became smaller. Step 3: I took out the eggs, stirred the salt water with chopsticks, the salt at the bottom of the cup basically melted, and then put the eggs in, the eggs kept floating up and down, and for a while, they stopped standing in the middle of the cup of water.

Step 4: Add 3 more tablespoons of salt, the egg gradually rises to the surface of the water, the top of the egg occasionally emerges from the water, press the egg down with your fingers, release your fingers, and the egg returns to the water. Why do eggs float?

When the egg is first put into clean water, because the specific gravity of the egg is greater than that of water, the buoyancy of the egg is less than its own weight, so it will sink to the bottom; After putting salt, the water dissolves the salt, and the specific gravity of the water increases, and when the specific gravity of the brine is equal to the specific gravity of the egg, the egg will float in the middle of the water; Continue to add salt, and when the specific gravity of the brine is greater than the specific gravity of the egg, the egg will float on top of the brine and the top of the egg will be exposed to the water. Any object in the water will be subject to buoyancy, and the amount of buoyancy is equal to the weight of the volume of the object discharging water, which is the famous "Archimedes' law, also called the law of buoyancy."

Question: How much salt can I add to 100ml of water to float eggs?

The density difference is: -1 = g ml.

The volume of 1 egg is about 45 ml.

The buoyancy is: $times 45 = gram$

So, to float an egg you need grams of salt.

The density of the egg is only a little greater than that of water, and adding less than 10 kai of salt can make the egg float!

About an egg has 70g of salt added to 200ml of water to float the egg. Let's take a look at the relevant knowledge.

Ways to float eggs out of the water:

Concentrated brine. Why can't eggs float in the water? 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.

Sugar. In addition to adding salt to the water to increase the density of the water, in fact, we can also add sugar directly to the water. When the concentration of the sugar water is high, the eggs can float when they are put in.

Use plastic foam.

We can also directly put a layer of plastic foam on the outer bread of the egg, which is much less dense than water, so that the egg can also float in the water.

Leave the eggs for a while.

If there is no outside help, we can also put the eggs directly for a few weeks, so that the eggs have deteriorated, the inside has changed qualitatively, the density will also change, and it will float in the water.

Under normal circumstances, if it is a fresh raw egg, it will generally not float in the water. What do we do if we want eggs to surface? If we follow the above method, we can make the egg float.

We know that salt water is denser than water, so by adding salt, sugar, or other solutions that make an aqueous solution denser than an egg, you can make the egg float in the water.

Salted eggs float because the density of the brine is greater than that of the eggs, which causes the eggs to float because they are not as dense as the saltwater. When the egg floats, it will be affected by the buoyancy of the water, and the buoyancy of the water is related to the density, so the buoyancy of the egg in the water is equal to the gravity of the water that the egg can discharge, causing the egg to float.

If you put the egg in clean water, it will sink because the density of the egg is greater than the density of the water. When an egg is placed in a glass filled with fresh water, the egg quickly sinks to the bottom and the water level in the cup rises, and the water level rises by a volume equal to the volume of the egg. When the extra water is taken out and weighed, it is found that the mass of the water is smaller than that of the egg.

Put another egg in a cup with thick salt water, and the egg will float. At this time, pour out the brine equal to the volume of the egg and weigh it, and you will find that the brine is heavier than the egg.

Eggs float when salt is added to the water because the density of the salt water is greater than that of the eggs.

The weight of the egg = the weight of water + the weight of salt, so, the weight of salt is equal to the weight of the egg minus the weight of water. If the calculation is accurate, the egg can stay anywhere in the water, and add a little more salt on top of this to make the egg float.

When the density of the brine is equal to the density of the egg, it just happens to float. Different eggs have different densities due to the thickness of their shells and the different proportions of egg whites in the yolk.

You can choose an egg and wash it, then weigh its mass, and then measure the volume of water it discharges, you can divide the mass by the volume to find the density.

You can also weigh the mass of the water egg beaker, and then slowly stir in the water while adding salt, and when the egg happens to be suspended, then weigh the mass, you can know how much salt is added.

Operation method: You can first weigh the eggs, and then find two cups, one large and one small, the big scale, the small one is filled with water to enlarge the cup, it must be filled very full, but do not overflow, put the egg into the small cup, the volume of water overflowing is just equal to the volume of the egg.

Then remove the small cup. Weigh the large cup and subtract the weight of the cup to get the weight of the water. So the question of how much salt to put can be solved.

Archimedes' principle: The perpendicular upward force exerted on an object wholly or partially immersed in a stationary fluid is equal to the weight of the fluid discharged by the object.

When the specific gravity of the brine is greater than the specific gravity of the egg, the egg floats on the brine.

If you want the egg at the bottom of the cup to come to the surface, you can do it by adding a soluble substance that increases the specific gravity of the aqueous solution to the water and letting it dissolve well. The added substances can be table salt, calcium chloride, potassium chloride, ammonium sulfate, and so on.

As long as there is more water than the size of an egg, the egg will float as long as it weighs more than the egg.

So you can first weigh the eggs, and then find two cups, one large and one small, the large one is weighed, and the small one is filled with water to enlarge the cup (be sure to fill it very full, but don't overflow), put the egg into the small cup, and the volume of water that overflows is just equal to the volume of the egg.

Then take the small cups, weigh the large cups, and subtract the weight of the cups to get the weight of the water.

So the question of how much salt to put can be solved.

The weight of the egg = the weight of water + salt.

Put so much salt in the same proportion as eggs.

If the calculation is accurate, the egg can stay anywhere in the water. Add a little more salt to this base and the egg will float.

0=Of course, you won't put sugar.

About 35 grams can float the egg.

Eggs contain a lot of protein, which will increase the burden on the gastrointestinal tract. The highest content in eggs is protein, which is easily denatured when heated. Eggs, also known as chicken eggs and chickens, are the noisy eggs laid by hens.

One end of the egg is blunt and the other is slightly pointed. The presence of a blunt end air chamber makes the center of gravity of the egg shift towards the small head. Due to the shape and center of gravity, when the egg is flat, the yolk always tends to the pointed end, and if it rolls, it will roll in a circle without rolling far, and when rolling, the big head is always outside, and if there is a small injury, it will not affect the whole egg.

If the air chamber is not at the blunt end, the egg becomes a "tumbler lead ruler", which is not conducive to the protection and incubation of the embryo.

The blunt end has an air chamber, where the head of the chick tends to face when it is about to hatch, and then it uses its mouth to penetrate the air chamber to breathe directly into the air chamber.

The shape of the egg is closely related to the shape of the chick in the egg. The tip of the egg is the support point of the chick's feet, which plays a strong role in supporting, so the initial peck of the eggshell tends to be blunt.

Double yolk eggs. The three yolk eggs are mainly due to the fact that the follicles in the hen's ovaries mature too close to each other or at the same time, and the mature eggs are constantly discharged to the fallopian tubes.

Two or three eggs meet in the oviduct and are wrapped together by the egg white or egg shell membrane, that is, two or three egg yolks are wrapped in the same egg shell, becoming a double yolk egg or three yolk eggs, and the formation period is mostly a chicken that has just laid eggs.

The eggshell is very thin, or even no eggshell at all, and it is called a soft-shelled egg. The main component of eggshells is calcium carbonate.

In the diet of hens, it needs to contain a lot of calcium, if there is a lack of calcium-type food or vitamin D, or because of chicken plague injections.

Soft-shell eggs may be produced due to the reaction after the vaccine, or due to the increased peristalsis of the fallopian tubes after the chicken is frightened, and the egg shell is produced before it has time to form.

A fresh egg should float with a spoonful of salt in a glass of water, but an egg that has been left out for a long time can float without salt when left in water. As long as the density of the salt water is greater than that of the egg, the egg can be made to float.

When the density of the liquid is greater than the density of the egg, the egg floats; The density is equal to the egg, and the egg is suspended in the liquid; If it is less than the egg density, the egg will be settled.

There is air in the egg, and the original density of the water is not enough to hold the egg, and the density of the water becomes greater after the salt is added, so the egg can naturally float. Of course, the eggs are left for a long enough time, there is enough air in the eggs, and the overall density of the eggs is less than that of water, and they can also float in the water.

It depends on how long the eggs have been stored, fresh eggs should float with a spoonful of salt in a glass of water, but eggs that have been left in water for a long time can float without salt.

You have to look at how big your container is, and the density of the eggs is a little less than that of the brine.

It looks like you need to add about seven or eight spoonfuls of salt.