The acetic acid in vinegar will eventually dissolve the egg shell (composed from calcite, a crystalline form of calcium carbonate) away entirely. Without the hard shell, the albumin and the yolk will be held egg-shaped by the thin skin of the inner shell membrane. The inner skin membrane is between the hard outer shell and the albumin (commonly called egg white).
The reaction is:
CaCO3 + 2CH3COOH = Ca(CH3COO)2 + CO2 + H2O
The shell disappears because of the chemical reaction between the eggshell and the vinegar.
The vinegar reacts with the eggshell, dissolving the eggshell.
a chemical reaction occured between the eggshell and the vinegar. That is what made it increase in size.
It should be noted that it is not the eggs that dissolve, but the egg shell, and it is not the fact that it is vinegar, just that it is an acid. Egg shells involve calcium compounds which will dissolve in acid. Vinegar is a slightly acidic compound and so it dissolves the calcium compound.
vinegar because it does
Wine is a mixture not a compound.
It explodes
* You disintegrate an eggshell by leaving it in Acetic Acid (VINEGAR), take out when disintegrated. hope this helped :O
1 day
This reaction doesn't exist, milk is a mixture.
Put an egg in vinegar and the base calcium of the eggshell will be dissolved by the acid of the vinegar.
2-5 days