What happens when you put duck eggs in white vinegar

The eggshell is gradually dissolved, and bubbles are released.

The principle is that the calcium carbonate in the eggshell reacts with the acetic acid in the vinegar:

caco3+2hac====caac2+h2o+co2

The outer crust is dissolved, leaving only the inner film wrapped in the egg white yolk.

The eggshell gradually softens, dissolves, and breaks with a single poke.

Eggs are placed in white vinegar and bubbles will bubble from the shells. The whole body of the egg becomes very soft and elastic, and the acetic acid in the vinegar reacts with the calcium carbonate in the egg skin to make the egg soft. The bubbles that emerge are the carbon dioxide bubbles produced by the dissolution reaction.

What happens when eggs are put in white vinegar

When the eggs are put into white vinegar, the surface is covered with bubbles, and some bubbles rise up to form a bubble layer. After 1 hour, the position of the egg rises slightly, and there are still bubbles rising upward, and a reddish-brown film begins to float on the surface of the egg. After a day, the position of the egg rises significantly, and more reddish-brown film is produced on the surface of the bubble layer, and when poked by hand, the egg becomes soft.

Removing the egg will find the shell coming off, and removing the remaining shell by hand will reveal that the egg is elastic. Eggs that shine with light will also glow. Gently cut open the egg with a knife and you will find that the egg inside has not changed in any way.

The eggshell is calcium carbonate, and calcium carbonate reacts with acetic acid to form calcium acetate, carbon dioxide and water that are soluble in water.

Put it in vinegar and the egg shell will become soft.

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.

Phenomenon: The egg sinks first, then floats, then sinks again, and so on, until the eggshell is completely dissolved in vinegar.

Reasons: 1. The egg sinks under gravity.

2. The main component of the egg shell is calcium carbonate, which will react with acetic acid to produce carbon dioxide, and carbon dioxide will make the egg buoyant and float again.

3. The eggs will sink under gravity after floating early ears, and so on.

4. The egg skin will slowly become softer, and the egg shell will slowly become crispy until it disappears completely, leaving a layer of membrane to coat the egg white and yolk.