Bouncing Egg
BOUNCING EGG
Can you Make An Egg Bounce?
1. Question: “Can you make an egg bounce?”
• Yes!!!!
2. Materials: hard-boiled eggs, white vinegar, jar or large cup, and water.
3. Procedure:
• Soak egg in white vinegar for 24-48 hours until all of the shell is dissolved.
• Take the egg from the vinegar and soak it in water overnight.
• Take the egg from the vinegar and pat dry with a napkin. lightly drop the egg on a table from two or three feet.
4. Result: The egg does not break. It “bounces.”
Do not drop the egg from a distance of more than a few feet or it will break. It bounces just a little.
6. Conclusion:
• I there for conclude that the vinegar removes the shell but leaves the membrane or skin. The water stretches the membrane which is thick. This allows the egg to “bounce.” How does it work?
Egg shell is made of calcium carbonate. Vinegar is an acid - acetic acid. When calcium carbonate is exposed to an acid it reacts. The calcium carbonate egg shell dissolves, but the membrane inside the shell, surrounding the egg, remains intact. This makes the egg feel rubbery.
Not only does the vinegar dissolve the calcium carbonate shell, but it also fills the egg with water, by a process called osmosis. Since the concentration in soluble material is higher inside the egg than outside, the water enters the egg (now unprotected by its shell) and makes something like a water
Can you Make An Egg Bounce?
1. Question: “Can you make an egg bounce?”
• Yes!!!!
2. Materials: hard-boiled eggs, white vinegar, jar or large cup, and water.
3. Procedure:
• Soak egg in white vinegar for 24-48 hours until all of the shell is dissolved.
• Take the egg from the vinegar and soak it in water overnight.
• Take the egg from the vinegar and pat dry with a napkin. lightly drop the egg on a table from two or three feet.
4. Result: The egg does not break. It “bounces.”
Do not drop the egg from a distance of more than a few feet or it will break. It bounces just a little.
6. Conclusion:
• I there for conclude that the vinegar removes the shell but leaves the membrane or skin. The water stretches the membrane which is thick. This allows the egg to “bounce.” How does it work?
Egg shell is made of calcium carbonate. Vinegar is an acid - acetic acid. When calcium carbonate is exposed to an acid it reacts. The calcium carbonate egg shell dissolves, but the membrane inside the shell, surrounding the egg, remains intact. This makes the egg feel rubbery.
Not only does the vinegar dissolve the calcium carbonate shell, but it also fills the egg with water, by a process called osmosis. Since the concentration in soluble material is higher inside the egg than outside, the water enters the egg (now unprotected by its shell) and makes something like a water