The Perfect Egg-speriment
By: Jaiden room 18
Question: Does the color of the egg shell change the reaction of the shell to the vinegar?
Hypothesis: If I put a brown egg and a white egg in vinegar, I think the white egg will dissolve its shell first because the brown eggs color might make it harder.
Variables-Manipulated Variable: The brown egg or white egg, Controlled Variable: Vinegar in the jar, Responding Variable: Amount of time for shell to dissolve
Materials: one white egg, one brown egg, vinegar 500ml, two cups, spoon
1.Gather materials.2. Fill two cups with vinegar. 3. Lightly drop eggs in the cups.4. Leave in there until shell dissolves.5. Check every 2 days in the morning and the afternoon.6. When ready grab eggs out of cups with spoon.7. Then see if shell dissolve
My hypothesis was correct. I said that the white egg would dissolve its shell first. The data shows that the white eggs shell completely dissolved in the first day and the brown egg completely dissolved in about 1.5 days.
http://www.metrofamilymagazine.com/January-2013/Simple-Science-Experiment-The-Rubber-Egg/ Eggshells are made of calcium carbonate, 95% CaCo3, calcium phosphate, magnesium carbonate, soluble, and insoluble protein.
Definition for Chemical Reaction: a process that involves rearrangement of the molecular or ionic structure of a substance, as opposed to a change in physical form or a nuclear reaction.
Vinegar ingredients Sun ripened grain, fresh water, and table strength of 5% (50 grains) acidity. Vinegar has among other things, a chemical called acetic acid
A chicken's egg has a shell that is made of calcium carbonate. That's a intricate arrangement of carbons, calcium, & oxygen. Vinegar is made up of acetic acid. We all know when you mix vinegar and baking soda what a strong reaction you get. The shell of the egg is made up of the same "carbonate" and will react like pop, only much less extreme. The little bubbles you see in around the egg and in the water is made of carbon dioxide gas; just like the bubbles from the vinegar and baking soda volcano. Once the shell is gone, the vinegar will cross over the semi-permeable membrane (through a process called "osmosis") and slightly inflate the egg. This process also "pickles" the egg, by hardening it up.
The toughening of that membrane is what let's you bounce it on the counter, roll it along the floor and whatever trickery (I mean science) you want to do with it