What is the relationship between the force on the egg in the water and the egg?

This is the domain of biophysical mechanics.

It has to do with the density of eggs, in fact, I think this topic has more to do with physics! It's a fraction of what density is water, and it's a fraction of what goes into the water

Phenomenon: The egg rises until it comes to rest. Explanation:

F float = liquid v row g, gravity g = egg v egg g when the egg sinks to the bottom is acted on by three forces, downward gravity g, upward support force f branch, upward buoyancy f float. The relationship between these three forces: f branch + f float = g, from this formula we know f float g.

When salt is added to the water, the density of the liquid increases, and the volume of the egg immersed in the liquid does not change, that is, the V row does not change. By the formula of buoyancy f float = liquid v discharged g, it can be seen that the buoyancy becomes larger.

The gravitational force of the egg does not change, and when the buoyancy force is equal to the gravitational force, the egg will come out of the bottom of the container (the container has no support force for the egg). If the density of the brine is equal to the density of the egg after adding salt, the egg is suspended in the brine; If the density of the brine is greater than that of the egg after adding salt, the egg floats on the surface of the brine water. When suspended or floating, buoyancy is equal to gravity.

When suspended, liquid v egg g = egg v egg g, because liquid = egg, so v row = v egg (egg submerged in salt water). When floating, liquid v row g = egg v egg g, because liquid egg, v row v egg (egg partially exposed liquid surface).

If you put the eggs in cold water:

The bad guy floats: because its specific gravity is less than that of water, then the buoyancy is greater than the gravity;

A good egg will sink to the bottom: because its specific gravity is greater than the specific gravity of water, then gravity is greater than buoyancy.

Raw eggs? You can't see it in the water! Pick it up and shake it、There is a clear shaking like water、It means that it is broken!

1.Appearance: Raw and hard-boiled eggs are not easy to distinguish from each other in appearance. However, if you look closely, the raw eggs are smoother.

2.Feeling: Pick it up and shake it, there is a sense of shaking is raw.

3.Eggs that are laid flat or upright are rotated, and the inside of the raw eggs is a viscous gel that does not rotate easily. Therefore, if you put raw eggs and boiled eggs flat, you can turn them up, and those that can't turn them are raw eggs.

If you put the eggs vertically, you will find hard-boiled eggs and raw eggs if you can't.

4.Put the eggs in the tea, and the darker eggs are the hard-boiled eggs.

Put the eggs in the tea, and the eggs that become lighter in color are raw eggs.

5.Put the eggs in water as if they were water, the raw eggs sink in the water, and the cooked eggs float in the water.

6: Place them on the table and rotate them, then gently stop them with your fingers, the one that stops immediately is cooked, and the one that is still slightly rotating is raw. This is the principle of inertia, and raw eggs have inertia due to the fact that the yolk inside is fluid.

7.Using a paper tube, place the egg on one end of the paper tube, facing the light, from the other end of the paper tube, the transparent is the raw egg, and the opaque is the cooked egg.

One of the best ways to do this is to use light.

1. The spinning ** egg cannot be rotated; Hard-boiled eggs can be rotated.

2. Shake: The raw egg shakes and shakes; Hard-boiled eggs are not.

3. Appearance: There are stains on the surface of the raw eggs (the eggs just laid by the chicken are wet); Hard-boiled eggs are cleaner.

4. Illumination: Raw eggs have a sense of transparency to sunlight; Hard-boiled eggs are not.

5. Temperature: The temperature of raw eggs is lower than that of cooked eggs when touched by hand (for a long time).

6. Life: Eggs have life; Hard-boiled eggs have no life. (whether it is hatchable or not).

Using physical methods to determine whether an egg is raw or cooked?

a) Place the eggs on the table and twist the eggs quickly with your hands. Observe the rotation after leaving the hand: if the egg rotates smoothly, it is a cooked egg; On the other hand, if it does not rotate smoothly, it is a raw egg.

When the cooked egg is twisted, the white yolk is twisted together, so it turns smoothly. Conversely, when the raw egg is twisted, only the eggshell is stressed, while the egg white and yolk are hardly stressed. Newton's first law (law of inertia) shows that egg whites and egg yolks are almost immobile due to inertia.

As a result, the rotation of the eggshell is slowed down by the egg whites.

2) After the egg has been rotated for a period of time, suddenly press the egg for an instant, and immediately withdraw your hand. If it no longer rotates after retracting the hand, it is a cooked egg; On the contrary, if you can automatically turn a few more times after withdrawing your hand, it is a raw egg.

Because when the cooked egg is stopped, the eggshell, egg white, and yolk all stop, and after the hand is withdrawn, it continues to stand still. On the contrary, when the raw egg is pressed, the shell only stops temporarily, but the egg white and yolk still rotate due to inertia. Therefore, after withdrawing the hand, it can drive the eggshell to turn a few more times.

Method 1 uses the same force to rotate the two eggs on the table, and it turns out that one of the eggs spins faster than the other.

Conclusion: Hard-boiled eggs are those that spin fast, and raw eggs that spin slowly.

Method 2: When the egg is spinning, gently press it on top of the spinning egg with your hand. Then take your hands away. As a result, one of them immediately stopped rotating, while the other one continued to wobble and continued to rotate for a few more turns.

Conclusion: Hard-boiled eggs stop spinning immediately, and raw eggs continue to spin.

Because the yolk and egg white in the raw egg are liquid, when we turn the egg, the eggshell begins to rotate, and the liquid in the egg has to maintain the original static state due to the action of inertia, so the raw egg rotates more slowly. On the contrary, the yolk and egg white in the cooked egg are solid, and the egg shell has been formed as a whole, when we turn the egg, all parts rotate together, so the speed of rotation is faster than that of raw eggs. Similarly, for the egg that is rotating, we use our hands to gently press it, when the hand is taken away, if it is a raw egg, although the eggshell has a tendency to stop rotating, but the egg white, egg yolk inside is liquid, due to the effect of inertia, to maintain its original rotating state, so it will also drive the eggshell to continue to rotate for a while.

The shell, egg white, and yolk of a boiled egg have become a whole, so when you press it lightly, it will stop rotating together.

Resting on the table and spinning, the one that rotates evenly at the beginning is cooked, and the one that rotates stagnantly is the principle of life: Newton's first law.

All objects, when not subjected to force, always remain in a state of uniform linear motion or at rest, unless the force acting on it forces it to change this state of motion.

So when you rotate the raw egg, it's just the outer shell of the egg that's stressed, and the substance inside is not directly stressed at first, so there's a lag and it doesn't rotate evenly.

Do you know how to distinguish between raw and hard-boiled eggs, let's take a look at this little trick.

Cooked eggs will turn a little faster than raw eggs.

Rotate it, if it turns slowly, it is cooked; On the contrary, raw. Because the liquid in the cooked egg solidifies and affects the rotational speed.

Put it on the table and spin it, and the raw one can't spin up, because the cooked protein is denatured, coagulated together, and is a whole.

Rotate the eggs upright, and those that can move are cooked eggs, and those that can't turn are raw eggs.

1. Shake it, the raw egg has a sense of shaking.

2. Use chopsticks to clip it, raw eggs are not easy to clamp, and cooked eggs can be clamped.

The easiest way is to pinch in the palm of your hand Raw eggs can not be pinched Collect eggs with a little force and crack According to the principle of mechanics, raw eggs are stressed evenly The pressure is the same at each point Pinch can not be broken Hard-boiled eggs will have some space on one side of the bulge Because the egg yolk and egg white are on the side during the process of egg cooking, so it will be easier to break when stressed.

You can put the egg on the table and twist it with your fingers to make the egg turn quickly, the one that turns faster is the cooked egg, and the one that turns a little slowly and seems to have the opposite force to make the egg not turn very smoothly is the raw egg. The principle is that cooked eggs, the egg shell and egg white yolk have become a whole rotation they are consistent, and when the raw egg rotates, the egg liquid and the eggshell are not synchronized, and the egg shell will have a non-synchronous reverse force when moving forward, so that the raw egg will not rotate so smoothly, and the cooked egg will not appear in such a situation.

You can also hold the egg and shake it vigorously next to your ear a few times, and the egg is a raw egg with a shaking and slight shaking sound. What is not is hard-boiled eggs.

Place two eggs on the table and rotate them with the same amount of force, the one that stops first is raw, and the one that stops later is cooked.

Principle: Raw eggs have egg whites inside, which will create resistance, so stop first.

Hold the egg upright and spin, raw eggs cannot be rotated.

Put two eggs in boiling water and take them out, and the cooked eggs are non-sticky.

Hard-boiled eggs can float up when they are put in the water, but they can't be raw.

Put it in your hand and shake it, and you will feel that it is a raw egg.

Take it to the table and turn it, if it is very slippery, it will be cooked.

Just put it on the table and turn around, raw and cooked are not the same.

As can be seen from the figure, the eggs in the water sink to the bottom of the container, so the gravity of the eggs in the water is greater than the buoyancy, that is, g f floats in the water; The egg is in a floating state in the salt water, so the buoyancy force experienced by the egg in the salt water is equal to the gravitational force, i.e., f floating salt water = g;

Therefore, f floating water f floating salt water

Therefore, choose B

The egg composition is egg white, egg yolk membrane, egg yolk, yolk frenulum, and air cell.

Egg nutrition facts.

Each 100 grams of eggs contain grams of protein, mainly ovalbumin and ovoglobulin, which contain 8 kinds of essential amino acids for the human body, and the composition of human protein is very similar, and the absorption rate of egg protein by the human body can be as high as 98%. Each 100 grams of eggs contain 11 15 grams of fat, mainly concentrated in the egg yolk, but also very easy to be digested and absorbed by the human body, the egg yolk is rich in lecithin, sterols, egg lutein and calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are beneficial to improving the function of the nervous system, so eggs are a good brain food.

An egg contains as many calories as half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 126% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B % vitamin B6. These nutrients are essential for the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

The buoyancy experienced by the egg in the diagram is;

Because, gravity is greater than buoyancy, so the egg will sink;

Add enough salt to the water and the egg will float, because the density of the liquid is the same as the volume of the liquid discharged, the greater the buoyancy of the egg, and when the buoyancy is greater than the gravitational force, the egg will float

So the answer is:; Sink; The amount of buoyancy is related to the density of the liquid (or the higher the density of the liquid, the greater the buoyancy of the object).