Wednesday, 16 July 2014

Literature Review 3

Why does an egg become bouncy when submerged in vinegar?

When you submerge an egg in vinegar, the shell dissolves. Vinegar contains acetic acid, which breaks apart the solid calcium carbonate crystals that makes up the eggshell into their calcium and carbonate parts. The calcium ions float free, while the carbonate goes to make carbon dioxide—the bubbles that you see. And that is why it is translucent and its membrane flexes when you squeeze it, thus making it bouncy.


No comments:

Post a Comment