Some students believed it was an egg made of rubber, some asked whether it was edible, if you could bounce it off the floor...
So i thought it could be a good activity to try and answer a few questions about that "bouncy" egg.
Check out how you make a "bouncy" egg:
The egg was introduced in a glass full of vinegar. After a while, bubbles started to come out of the glass. The egg natural color start to fade away, becoming lighter. After a few days the egg increased its volumen, changed its texture and became elastic.
Ok then, what happened to our poor little egg?
I'd like to know:
- What is the gas that is released in the experiment?
- What is the substance the egg shell is made up of?
- What is the chemical reaction that makes the shell "disappear"?
- Why does vinegar make the shell of the egg disappear and not water, for example?
- Why did the egg increase its volume?
- Why does the egg become bouncy?
- The websites you have looked up to come up with your answers
- The things you didn't understand when reading info on the web
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Good luck
Consideration will be given to comments that are posted first and those who are not the same as the previous ones.
Good luck
What is the gas that is released in the experiment?
ResponderEliminarWhen calcium carbonate (the egg) and acetic acid (the vinegar) combine, a chemical reaction takes place and carbon dioxide (a gas) is released. This is what the bubbles are made of.
What is the substance the egg shell is made up of?
The shell of a egg is made up of 94 percent calcium carbonate (Ca(CO3)2), 1 percent of magnesium carbonate, 1 percent calcium phosphate, and about 4 percent of organic matter, mainly protein.
What is the chemical reaction that makes the shell "disappear"?
The acid has reacted with the shell and “eaten” away at it. The shell is made up of calcium carbonate and this gets dissolves due to the acid. The inside of the egg should still be intact because the vinegar doesn’t break down the egg membrane. The egg also swells up, because some of the liquid seeps inside it via diffusion.
Why does vinegar make the shell of the egg disappear and not water, for example?
Egg shells containing calcium carbonate, which reacts with an acid in the vinegar called acetic. This acid breaks calcium carbonate shell dissolving. While floating calcium carbonate reacts with acetic acid to create carbon dioxide.
Why did the egg increase its volume?
When we have two liquid media (with varying concentrations of salts) separated by a semi permeable membrane, water is able to cross the membrane from the side with less salts the more saline, to attempt to match either the concentration under the shell sides. By there is a "fabric" separating the white from the shell. This "fabric" is a semi permeable membrane that lets water vinegar (in which the salt concentration is low) to eggs. Following the entry of water into the egg, it increases its volume.
Why does the egg become bouncy?
When fry an egg proteins are subjected clear to a very high temperature , which causes its transformation into a solid state protein whose internal structure is different from the initial . This process is also irreversible , and called denaturation.
The denaturation occurs when the protein is subjected to changes in temperature ( for example , when fry egg ) or pH changes (egg , when put into contact with an acid or a base) .
In our case , as the water passes through the semi permeable membrane enclosing the egg white , it does accompanied by acetic acid ( responsible for the acidity of the vinegar ) , so while the egg begins swells albumen denaturation the clear . The denatured protein form a thick layer will look like egg ball .
However, this layer also come to prevent further entering water with acetic acid to the innermost part of the egg acid, so that inside the egg will remain raw.
The websites you have looked up to come up with your answers.
http://www.unquimico.com/2010/11/el-huevo-en-vinagre/
http://www.physicsforums.com/showthread.php?t=40911
What happens when you put an egg in vinegar?
www.education.com
The things you didn't understand when reading info on the web.
Due = debido
Good job
Eliminar1- The gas released in the experiment is Carbon dioxide (gas bubbles that observed at the beginning) is released and calcium acetate is formed.
ResponderEliminar2-The egg shell is composed of calcium carbonate (CaCO3).
3 - The shell disappears because the calcium ions and water are dissolved in the vinegar.
4 - The egg loses the sheel because the salt concentration is less.
5-The water of the solution of acetic acid through the inner semipermeable membrane by osmosis egg a hypotonic medium to a hypertonic medium swells and egg.
6-While the water passes through the semipermeable membrane, also
which makes vinegar albumin denatures the egg white with
it acquires a rubbery look that Allows us to "throw it away".
7-http :/ / www.sebbm.es/ , http://borissalazarmancia.blogspot.com.es/ and http://www.rtve.es/
8-Fade = Descolorarse | Edible = Comestible
answer to question number 4 is incorrect, and 5 doesn't make any sense (i guess it's because you're using a translator and translating directly from a website in Spanish. The same applies for answer to question number 6 (what does it mean that the chemical process allows us to throw the egg away? That doesn't make much sense to me.
EliminarAnyway, good job
Vicente, soy Usua que no me apetece crearme una cuenta para esto.
ResponderEliminar1. Bubles are of carbon dioxide which is realesed on the experiment.
2. Is made of calcium carbonate, magnesium, phosphate and organic waste.
3. CaCO3 + 2 H+ -> Ca+2 + CO2 + H2O
4. Vinegar has acetic acid which has de property of corrode some surfaces
5. Because water penetrates on the egg cells trying to get equal the amount of salt.
6. Because of the process of denaturalization which builds a gross layer all around the egg.
7. http://es.answers.yahoo.com/question/index?qid=20070923170230AAeEXzy http://www.unquimico.com/2010/11/el-huevo-en-vinagre/ http://answers.yahoo.com/question/index?qid=20110306073349AAooyU9
8. Denaturalization= desnaturalización.
1, 2 and 3 and 6 are correct. 4 is quite inespecific: acetic acid "reacts" with calcium carbonate, so that the shell "disappears". Corrosion is different: it normally involves oxidation, which is a different type of chemical reaction. The acetic acid increases the rate of corrosion, but that is a different chemical reaction altogether.
Eliminar5 is incorrectly expressed. If water penetrates into the egg cells, the concentration of salt will decrease, but the amount of salt will remain the same.
8. should have included terms as corrosion or denaturation of proteins, or even concentration, that it is normal you don't know because we haven't seen them in class.
Anyway, good job and congratulations for trying.
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EliminarLA DISTRIBUCIÓN DE LOS PLANETAS
ResponderEliminarSe denomina efecto invernadero al fenómeno por el cual determinados gases, que son componentes de la atmósfera terrestre, retienen parte de la energía que la superficie planetaria emite por haber sido calentada por la radiación solar. Afecta a todos los cuerpos planetarios rocosos dotados de atmósfera. Este fenómeno evita que la energía recibida constantemente vuelva inmediatamente al espacio, produciendo a escala planetaria un efecto similar al observado en un invernadero. En el sistema solar, los planetas que presentan efecto invernadero son Venus, la Tierra y Marte.
DE: WIDAD EL HARRAK MOUMEN
CURSO: 1ºI
En:http://es.wikipedia.org/wiki/Efecto_invernadero
Widad, bien por haberlo intentado, pero no es la respuesta a la pregunta que planteaba.
EliminarDe momento, nadie ha dado con la respuesta correcta, por lo que puedes seguir intentando.
Project by ALVARO ILLESCAS SANTOS 2-A
ResponderEliminar1. What is the gas that is released in the experiment?
I think that the gas it is released is the air the egg had inside
2. What is the substance the egg shell is made up of?
You can say it is a protein matrix lined with mineral crystals, usually calcium chemicals such as calcium carbonate
3. What is the chemical reaction that makes the shell "disappear"?
I relised that the elements that vinager is composed by are the ones that makes dissapiared the egg shell.
4. Why does vinegar make the shell of the egg disappear and not water, for example?
Beacause vinegar is composed of some elements that water don’t have.
5. Why did the egg increase its volume?
I think beacause the egg absorbed some vinegar.
6. Why does the egg become bouncy?
Eggshell disappears and the lining has a clear elastic consistency, therefore the egg bounces.
7. The websites you have looked up to come up with your answers
Porqueloshuevosrebotan.blogspot.com, vinegar-wikipedia, cascara de huevo-wikipedia.
8. The things you didn't understand when reading info on the web
I understood all beacause it was so easy to understood the words and the context.
I liked the way you though about solving the problem. Not all the answers are accurate. For example, the gas released in the experiment is the result of a chemical reaction (it wasn't in the egg previously). The reason why the egg bounces it due to the denaturation of proteins (you don't have a way of knowing what that is, but you could have told me so in the last question. There should have been more terms you shouldn't have understood (it's normal, they have not been introduced in class).
EliminarBut, overall i liked the way you went about solving the question. Next time try and look up information directly in English. See u in class
ok, thank you
Eliminar