Chemistry meets Cuisine: The Science of Eggs Pt 2

Just a quick post to update you on a little science experiment we’ve been running at home, based on an activity I was doing with my Year 10 class this week.  At school we’ve been studying different chemical reactions and one that I had heard about (but not actually tried) was the reaction between the shell of an egg and vinegar. So of course we had to try it!

When the egg is immersed in vinegar, the acetic acid in vinegar reacts with and dissolves the calcium carbonate in the egg shell. This eats away the hard shell, leaving just the stretchy membrane underneath. The result is like an eerie water balloon – and which pops just as easily, as my students found out the hard way!

Here’s a photo of our results – before and after.

The ‘after’ is noticeably bigger because the eggshell is porous and allows the vinegar to move inside the egg. Cool huh!?

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One response to “Chemistry meets Cuisine: The Science of Eggs Pt 2

  1. Pingback: Eggs-perimentation | Chemistry Chris

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