Have you ever wondered what happens when you mix vinegar with an egg? Wonder no more! Check out this neat experiment. Don't forget to subscribe to our channel for more: / sfglobe
***** Hong Kong had a democratic protest a couple of months ago started by university students, some police violence broke out on the nonviolent protesters and the yellow ribbon is kind of a symbol against that and the democracy they want from China I think
I am from Hong Kong, took part in the Umbrella Movement to fight for democracy and universal suffrage as the way to elect our Chief Executive. Yellow ribbons or yellow umbrellas are the symbol for the Umbrella Movement. The police was not our enemy at first, things changed completely as they started react dirtily and violently against protesters.
Acetic Acid (5% of vinegar) + Calcium carbonate (most of what's an egg shell) = water + CO₂ + Ca(CH₃COO)₂ (Calcium acetate). The calcium acetate and water go into solution with the vinegar, and what's left is the egg's membrane (the papery bit just under the shell). The membrane is selectively porous, and permits the flow of water into and out of the egg. Despite the presence of calcium acetate in the water, it's hypotonic (has fewer dissolved solutes) with respect to the interior of the egg. As a result, the egg takes in some water, making it slightly plump and bouncy.
+Bryan Elliott Would it be correct to say that the egg got cooked by the acid of the vinegar? As a hard boiled egg almost have the same rebound consistency. The Chinese thousand year old egg (herb fermented egg) also have the same consistency, but a much darker color. And that is edible. Also has anyone try eating one of these vinegar eggs before?
+netmatrix75 The egg SHELL was broken down by the acid in the vinegar. Inside the egg is still pourous, it's just that the membrane of the egg keeps the liquid contents inside the egg making it bouncy, like a balloon full of water. A hard boiled egg regards the change in the structure of the proteins in the egg, which is why it goes from a clear fluid to a white solid.
to answer your question: The acetic acid in vinegar dissolves the calcium carbonate of the egg shell, leaving you with the inner membrane.. It does not turn change the egg in any way.. it just dissolves a layer
actually the simplest way to notice that is by boiling an egg. Even after you boiled it and took the egg shell off (especially easy to noticed on painted easter eggs) you will notice the membrane ...think of it like a form of Placenta ...it is there to protect the inner egg and when an egg is incubated for hatching ..the membrane works exactly like a placenta does ..vinegar has high oxidants that burn the calcium that forms the egg shells (egg shells are known to be strong in Calcium) and so dissolving the Calcium it leaves the protective membrane that transforms into by the oxide reaction into membrane rubber ...there for having the result on the video ...yet keeping the inner egg totally protected ...science bitch' ! :D
Warning: I've tried this but I forgot to do step 2. After two days, not only that the egg I put in the glass was still intact, another egg appeared in the glass. Now I have two eggs and no vinegar. What should I do to fix this?
My hypothesis was proven positive. The shell had been eaten away by the vinegar due to a chemical reaction caused by the carbonate calcium and the acetic acid, releasing carbon dioxide. When all of the carbon is drained from the egg shell I loses it hardness, as it is the carbon that keeps the egg shell hard. Carbon is also the substance that keeps your bone hard, that’s why this experiment affects chicken bones. This experiment also works with Coke, Coke contains caffeine citrate, citric acid and phosphoric acid, while the egg shell is composed of calcium, phosphorus and sodium, which can be dissolved by the harmful ingredients in Coke products, liquids that also dissolve egg shells include many house-hold items that we commonly use every day, lemon juice, apple juice, milk and Windex. It is also possible to reverse the reaction by leaving the egg or bone outside for 24 hours and it will return solid, that is because they absorb all the carbon dioxide in the air. So, in this instance states of matter can change without applying heat or coldness
the vinegar breaks down the shell. Vinegar is 5% acetic acid, 95% water. The solute concentration in the egg is larger than in the vinegar due to all the fats and sugars in the egg, so water moves into the egg via osmosis. The water plumps up the egg. Simple as that.
Let’s start with the bubbles you saw forming on the shell. The bubbles are carbon dioxide (CO2). Vinegar is an acid called acetic acid (CH3COOH), and white vinegar from the grocery store is usually about 4% acetic acid and 96% water. Eggshells are made up of calcium carbonate (CaCO3). The acetic acid in the vinegar reacts with the calcium carbonate in the eggshell to make calcium acetate plus water and carbon dioxide that you see as bubbles on the surface of the shell. The chemical reaction looks like this . . . 2 CH3COOH + CaCO3 = Ca(CH3COO)2 + H2O + CO2 Acetic acid + Calcium carbonate = Calcium acetate + Water + Carbon dioxide The egg looks translucent when you shine a flashlight through it because the hard outside shell is gone. The only part that remains is the thin membrane called a semipermeable membrane. You might have noticed that the egg got a little bigger after soaking in the vinegar. Here’s what happened…Some of the water in the vinegar solution (remember that household vinegar is 96% water) traveled through the egg’s membrane in an effort to equalize the concentration of water on both sides of the membrane. This flow of water through a semipermeable membrane is called osmosis. If you take your naked egg and place it in a glass filled with corn syrup, the egg will shrivel. Since corn syrup has a lower concentration of water than an egg does, the water in the egg moves through the membrane and into the corn syrup to equalize the water concentration levels on both sides.
So a couple days ago in class this girl decided to bring this too class and it exploded everywhere the teacher got super mad and I smelt like vinegar everywhere! 😂😂
It is, because when you pour the vinegar in the other cup, it has different surroundings, which causes the vinegar to have a chemical reaction when you pour it in the other cup, or else it won't work. Your welcome.
This was a unique experience when you actually watch the process you see the egg spin in the first 10 minutes which gave me the thought of trying to create a engine because of the eggyolk moving around causing it to spin which is exactly the creativity I need. Thank you
The vinegar doesn't make the egg bouncy. It's already bouncy, it's just the hard exterior shell prevents you from experiencing that. Vinegar just removes the shell that prevents it from being bouncy.
the eggshell was made by Calcium Carbonate which is alkaline. when you added some acidic vinegar into the bottle with egg, there is a chemical reaction occurred as follows: (CO3 2-) + (H+) -> (CO2) + (H2O) Some gas bubbles occurred and surrounded the egg. afterwards, the biochemical reaction took place. the eggshell was a kind of protein. denaturation of protein would be affected by pH value. therefore, the acidic vinegar facilitated the denaturation and damaged the structure of egg. *** all the above comments are my own opinions with the knowledge i learned and rememered~~so not 100% true~~haha~~ XD
@@mobregonjr The acetic acid (CH₃COOH) inside the vinegar breaks down the Calcium Carbonate (CaCO₃) crystals inside the egg shell. The products of the reaction are H₂O - Dihydrogen Monoxide (or water) - and CO₂ (Carbon Dioxide). The water from the vinegar then travelled into the egg itself via osmosis (because the egg membrane is semi-permeable) because the egg itself is constituted of mainly proteins - an amino acid polymer - and has a higher solute concentration which makes it harder and more rubbery.
The reason why its bouncy is because the thin layer of skin around the egg whites and the yolk is that thin layer of something inside the egg shelf so the vinegar dissolves to the egg shell but not that thin layer thus making the egg bouncy because assuming egg whites in something would make it bouncy? I dk Im not a scientist just a simple guy who eats boiled eggs in cups and notices that thin layer.
Yes, I know why vinegar made the egg bouncy because egg shell is made up of calcium carbonate and when you added vinegar it reacts with shell and calcium carbonate disappeared and carbon dioxide were released. As the result semipermeable membrane of egg was left and that made the egg bouncy....
It is edible as the viniger never goes through the shell. Only the shell is reacting to the viniger, to remove the uper layer of the egg. If you look at the broken raw egg. There is a hard shell and a soft one beneath it. So the thinnest one is keeping all the viniger away from the egg itself. Correct me if I am wrong :)
@@pureheartjust4246 The soft layer is semi-permeable meaning that certain stuff (like liquids) can go through it, if you want to eat it you need to put it in water for another 24 hours Source: My biology class that I am in Rn.
hey um can you not just pour the vinegar into the glass with the egg in the first place? or do you have to pour it in another glass then pour it into the glass with the egg?
I see everyone asking why pour the vinegar in a separate cup if you are just going to pour it directly into the first cup. That's so you have more of a chance of spilling it and giving yourself something to do while you wait 2 days for the egg to be ready and create more dishes for you to clean if the dishwasher isn't quite full enough for a wash! 😉
Vinegar has, among other things, a chemical called acetic acid (about 3% of it is acetic acid). Egg shells contain calcium carbonate. Calcium carbonate in the egg shell reacts with vinegar to form carbon dioxide (can be seen as bubbles in the vinegar). this is what happen CaCO3+ 2H+ -> Ca+2 + H2O +CO2
Did my own research online and this is what I got CaCO3+ 2H+ -> Ca+2 + H2O +CO2 I did the exactly what the video did but untill I research didn't really know thanks for noticing.
on the inside of the shell is a skin like surrounding.When the shell is desolved in the vinegar it leaves the "Skin", or "Membrane" of the egg . That is why when you tried cutting into it it was still a normal eggg and the inside of it was not like rubber.Its hard for me to explain but thats all i know on how to explain.
+Angel Cornelius Lazy? for not wanting to do a useless step? Why not move the vinegar back and forth between the jars a few times, to prove you're not lazy.
Becuase the egg is still a cell so as the venegar desolves the membrane however absorbs the vinegar and it fills up with vinegar making it bouncy, but if u later submerse it in honey it will dispell the vinagar but it wont absorb the homey becuase honey molecules are too big for the membrane to let through, so the egg will essentially deflate a little making it less bouncy
the vinegar dissolves the eggshell not fully so there is still a bit left to protect the insides so it is rubbery if you drop it really high you will see
Vinegar is an acid which mean it will destroy and feed on the exterior of an object for example that vinegar dissolved the egg shells and one time I opened an egg shell and I saw a sack connected to the shell that carries it in place so I thing the vinegar stops dissolving once it get to the sack of the egg with the sack making it compact into a rubber ball form.
The egg's shell which z having calcium compound got dissolved due to vinegar n all z let iz the cell membrane which z highly flexible membrane due to which the egg bounces n aftr repturing the membrane all we see z egg yolk n albumin....
Ok guys so I did this experiment and I took it a step further, I skipped step 2, poured the vinegar directly into the glass with the egg...it still worked! My hypothesis is that the vinegar has somehow evolved and no longer needs a glass to acclimate to the temperature of the air!!!!
The reason is because the vinegar burns off the shell but not the thin like thing that is inside the shell but over the egg it's self, kinda like another barrier.
The egg is just a giant cell. So when you pour the vinegar into the cup it dissolves the cell wall. Then finally all that is left is the cell membrane (rubbery outside).
So how it makes it see threw and bouncy is because vinegar has acid it breaks the shell cause its made from calcium and it reacts to the egg shell. And its reacts to the egg white.
The calcium shell is desulved by the vinigar, leaving the shell membrain behind cintaining the egg so tightly that it rebounds when dropped.... There is your answer 👍😁
the vinegar breaks down the shell. Vinegar is 5% acetic acid, 95% water. The solute concentration in the egg is larger than in the vinegar due to all the fats and sugars in the egg, so water moves into the egg via osmosis. The water plumps up the egg. Simple as that.
because vinegar contains acetic acid and outer coat of egg is made up of calcium carbonate. when egg is mixed with vinegar it dissolves the outer layer by forming carbon-dioxide
You can do the same experiment with a chicken bone and it becomes flexible because the acetic acid dissolved the calcium. That's fun too, I did with of these in high school for a science fair project years ago.
Thats because of osmosis The movement of water from the area of higher concentration to the area of lower concentration ie along the concentration gradient with the expanditure of energy
it happens because : If you soak an egg in vinegar the eggshell will absorb the acid and break down, or dissolve. The calcium carbonate will become carbon dioxide gas, which will go into the air. 🥚🥚🥚What is left is the soft tissue that lined the inside of the eggshell. It will bounce. ☺☺☺☺
the vinegar is about 4% acetic acid and the eggshell contains calcium carbonate. when put in contact there is a chemical reaction which causes the shell to dissolve
The egg became bouncy because the egg shells will absorb the acid and break down or dissolve . The calcium carbonate will become carbon dioxide gas which will go into the air ,what is left is the soft tissue that lined the inside of egg shells . It will bounce !
Acetic Acid (5% of vinegar) + Calcium carbonate (most of what's an egg shell) = water + CO₂ + Ca(CH₃COO)₂ (Calcium acetate). The calcium acetate and water go into solution with the vinegar, and what's left is the egg's membrane (the papery bit just under the shell). The membrane is selectively porous, and permits the flow of water into and out of the egg. Despite the presence of calcium acetate in the water, it's hypotonic (has fewer dissolved thank you biology teacher
the vinegar is an acid and the material that the eggs internals are composed of are bases they react when combined after the acid dissolves the neutral aka the shell ding ding ding
The biggest mystery in this "science experiment" is... "WHY DIDN'T YOU JUST POUR THE VINEGAR INTO THE JAR WITH THE EGG? Now, like Ben points out... "You've got 2 jars to clean! " dah?
as we know that egg shell is made up of calcium carbonate(caco2) and vineger is an 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
So the acetic acid dissolved the shell. Water and proteins in the egg white got to form a gel with elastic properties strong as the ones in bouncy balls ? So the egg gel resembles rubber ?
When egg soak in CH3COOH, the Protein in the egg change it's trait. It don't presence hydrogen bond anymore, instead, it turn into solid and has elasticity
The vinegar made the egg bounce because of the consistency I'm doing the same project using the SCIENCETHIFIC METHOD and the egg bounces because the egg dissolves in the vinegar
In grade 6, my friends cooper did this experiment for science day or whatever and it’s really call! At the end it feels like a water balloon. When you pop it it’s just a normal egg though.
Vinegar is an acid and egg shells are calcium carbonate. I've learned that when calcium carbonate reacts with acid, carbon dioxide is formed. That maybe the reason.
Vinegar is an acid acitic acid type egg is calcium carbonate when you leave it for a long amount of time the shell dissolves and only leaves a membrane.
The egg is bouncy because egg shells are calcium carbonate whereas vinegar is a solution that contains acetic acid... this reaction, CaCO3 + CH3COOH yields calcium acetate (there's an ion exchange) plus other products, but the egg shell is now calcium acetate, something that resembles more rubber than the original shell...
I'm nine AND i can Answer his qustion?( the egg outer coating of the egg is fizzed AND disoved AND That's why YOU se That's brown outer coating or YOU can call IT skin )
When we put egg into vinegar for about 3 days the vinegar decomposes the egg shell that contains calcium carbonate but the membrane inside the shell remains intact
The vinegar did NOT make the egg bouncy! The vinegar just removed the hard shell on the outside of the egg so that you could see and feel the cell membrane, which then has a "bouncy" quality. A cell's membrane is a double layer "phospho-lipid" membrane that is soft and flexible for all cells.
