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How does air resistance affect an egg dop?

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2010-11-18 03:22:17
2010-11-18 03:22:17

it affects it by air pressure velocity

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Yes. The temperature at which the poached egg is cooked will affect its consistency. The temperature at which the poached egg is served will affect its taste.



the egg air chamber is a sac that is placed under the yolk that protects the embryo from hitting the walls of the egg


cause in the egg-shell there is air ! !


No, the color of the egg does not effect the taste.


it gives air to the chik


its shines into the egg for the little babys chickens


The egg will float at the salty water


I'm not sure, but it might have something to do with the air pocket in the top of the egg. When an egg is fresh, the air pocket is small. As the egg ages, some of the water evaporates through the pores in the egg and so the air pocket gets bigger. Perhaps this is why a very old egg would float.Addition -The rotten egg floats, because bacteria is eating away some of the egg, which is making it lighter. Air pockets do play a role, because in this case, the bacteria is eating away the egg, which is making it lighter, and in the process is creating small air pockets, making it float.


To keep track of the air space in the egg. throughout the gestation period the air space should increase more and more unti the egg hatches.


All eggs have air pockets in them.


If you put a match in it, there will be less air inside and more air outside so the air outside wants to get in so it will push the egg in


If you can hatch a regular egg in there then you can hatch an ostrich egg.


Eggs are porous. The older the egg the more air contained within the egg shell. As the albumen inside the egg dries out with age, it is replaced by air. Fresh eggs will not float.


As the forming chick develops the nutrients and moisture used up by the chick inside the previously full egg is replaced by air. This air is allowed into the egg because the eggshell is porous. The air gathers at the end of the egg. You can see the results of this air transfer when you put a stale egg into a bowl of water, the egg floats at one end. This accumulated air is used by the chick as it starts to peep or break open the shell the day it hatches.


because egg contains air cavity in it ..


Because salt allows air into the water in which the air reaches the egg and pushes it to the top of the water.


When you whisk the egg whites, It incorporates air into it. So when it foams, that means that there is simply air in it.


there is an egg embryo and veins inside of the egg there is also an air sac and of course the duck


The phase of the moon affects ocean tides and barometric pressure. It is logical that it would affect egg production.


No. There are no STDs that affect the release of an egg from the ovary. Some STDs can cause scarring that can interfere with movement of the egg through the fallopian tube.


Liquids such as cola and orange juice affect egg shells by weakening the shell. The acids found in cola and orange juice when combined with the calcium carbonate found in the egg shells result in the egg shells becoming softer.


do you mean the temperature of the egg? or temperature in hence of Environment? the egg has to be in an incubate temperature to succeed in hatching. Google "egg temp to hatch"


There is a small air-sac at one one of the egg (intended to supply air to a developing embryo) - that makes it buoyant.


If you consider the egg shell the container, than yes. The shell keeps the egg from spoiling too quickly.



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