It depends on how long it is in the vinegar but the egg will lose a layer of its skin and become very fragile. It will also become bouncy. Why not trie it!!!!
osmosis, where the vinegar solution moved from an area of higher concentration (outside the egg) to an area of lower concentration (inside the egg). This caused the egg to absorb the vinegar and swell, demonstrating the process of osmosis.
When an egg is soaked in vinegar, the shell dissolves due to the acidic nature of the vinegar. This process leaves behind the egg's membrane intact, creating a "naked egg" that feels rubbery to the touch and can bounce when dropped.
When an egg is placed in vinegar, the shell dissolves due to the vinegar's acidity. This causes the egg to increase in size as the vinegar penetrates the egg's membrane, causing it to swell.
The vinegar makes the egg soft because, the vinegar has a chemical reaction due to the Carbon Dioxide in the vinegar which has an effect on the egg. That's why the egg's shell dissolves off, and the egg gets soft.Correction:A raw egg will NOT bounce when dropped into vinegar. The egg must sit in vinegar for about 24 hours, so that the vinegar will react with the carbon dioxide in the egg shell, before the egg will become soft and rubbery. See link below.
Why does an egg fold if you put it in vinegar?
When an egg is soaked in vinegar the vinegar reacts with the calcium carbonate of the shell by breaking it down into its simplest forms. (Calcium and carbon dioxide.) Therefore causing a chemical change.
When a hard-boiled egg is soaked in apple cider vinegar, the vinegar's acetic acid reacts with the calcium carbonate in the eggshell, gradually dissolving it. This process leaves the egg with a delicate, translucent membrane instead of a hard shell. The egg may also absorb some of the vinegar's flavor and acidity, resulting in a tangy taste. Over time, the egg can become softer and more flavorful due to the vinegar's penetration.
The egg will break in vinegar.
The vinegar isn't absorbed by the egg.
No, vinegar has a higher water concentration compared to an egg. Vinegar is primarily composed of water, whereas an egg has water, protein, and fats in addition to other components like vitamins and minerals.
Vinegar dissolves the eggshell. Vinegar contains a chemical named Acetic Acid (about 3% of it is acetic acid), among other things. 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). The reaction is: CaCO3+ 2H+ -> Ca+2 + H2O +CO2
The vinegar makes the egg soft because, the vinegar has a chemical reaction due to the Carbon Dioxide in the vinegar which has an effect on the egg. That's why the egg's shell dissolves off, and the egg gets soft.