Egg Foaming Lab
I. Purpose
The purpose of this lab was to see how an egg would react through a chemical reaction if it were to be added with an acid and a base.
II. Materials
1 egg
400 mL beaker
Citric acid
Baking Soda
Water
Food coloring (optional)
Stirring rod
III. Procedure
1. Crack open and separate egg by pouring yolk back and forth between egg shell halves with the whites in the beaker
2. Add 5.0 grams (1 tsp) of citric acid
3. Add 5.0 grams ( 1 tsp) of baking soda
4. Put 2-3 drops of food coloring
5. 4.0 mL of water
6. Stir
IV. Data
Prior to the lab, the egg whites were yellow, clear, and slippery. The baking soda was white, powdery, and clumpy much like flour. The citric acid was also white and clumpy but the particles were much larger than baking soda, much like salt. After everything was combined and stirred, the outcome was completely transformed. They have combined together to become a foam like substance that grew all the way up to the rim of the beaker.
V. Conclusions
In the end, the purpose of the lab was to see how egg whites would turn out if they were combined with an acid and a base. The lab showed just that. It showed us by when we started to stir and the mixture began to bubble and foam up until it filled the whole beaker and grew 10 times its original size. However, if you keep stirring, the rod would break up the particles that hold it together and it will shrink down to its original size.
VI. General
1. What observations can you make about the appearance of the ingredients?
Before mixing, the eggs were loose, a clear yellow color, and slippery. The baking soda was very fine, light, and clumpy much like flour. The citric acid was a lot grainer than the baking soda, had a white color, and looked much like salt.
During the mixing process, the egg whites, backing soda, and citric acid were combined at once. At first, nothing happened. The baking soda and citric acid were just sitting on top of the egg whites. However when
The purpose of this lab was to see how an egg would react through a chemical reaction if it were to be added with an acid and a base.
II. Materials
1 egg
400 mL beaker
Citric acid
Baking Soda
Water
Food coloring (optional)
Stirring rod
III. Procedure
1. Crack open and separate egg by pouring yolk back and forth between egg shell halves with the whites in the beaker
2. Add 5.0 grams (1 tsp) of citric acid
3. Add 5.0 grams ( 1 tsp) of baking soda
4. Put 2-3 drops of food coloring
5. 4.0 mL of water
6. Stir
IV. Data
Prior to the lab, the egg whites were yellow, clear, and slippery. The baking soda was white, powdery, and clumpy much like flour. The citric acid was also white and clumpy but the particles were much larger than baking soda, much like salt. After everything was combined and stirred, the outcome was completely transformed. They have combined together to become a foam like substance that grew all the way up to the rim of the beaker.
V. Conclusions
In the end, the purpose of the lab was to see how egg whites would turn out if they were combined with an acid and a base. The lab showed just that. It showed us by when we started to stir and the mixture began to bubble and foam up until it filled the whole beaker and grew 10 times its original size. However, if you keep stirring, the rod would break up the particles that hold it together and it will shrink down to its original size.
VI. General
1. What observations can you make about the appearance of the ingredients?
Before mixing, the eggs were loose, a clear yellow color, and slippery. The baking soda was very fine, light, and clumpy much like flour. The citric acid was a lot grainer than the baking soda, had a white color, and looked much like salt.
During the mixing process, the egg whites, backing soda, and citric acid were combined at once. At first, nothing happened. The baking soda and citric acid were just sitting on top of the egg whites. However when