The vinegar isn't absorbed by the egg.
No, it actually gains mass.
The vinegar will disintegrate the egg shell and the salt will suck out all the water and shrivel the egg.
as long as the shell doesn't crack no. Adding heat to something wont change its mass unless something is added or taken away from the egg
vinegar is a hypotonic solution if you would like an example take an egg and put it in to a glass of vinegar and the egg will swell.
The eggs won't react, it is the vinegar that acts on the egg. The acid in the vinegar will corrode the calcium in the egg shell, causing the egg to become soft, like rubber.
No, vinegar has a higher concentration of water than an egg. Therefore, if an egg is placed in vinegar, then it will gain mass because vinegar is hypotonic to the egg.
No, it actually gains mass.
30 grams
Egg yolks and oil. Usually a little vinegar or lemon juice is also added for flavor.
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?
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 egg will break in vinegar.
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.
The circumference of an egg in vinegar varies for each egg.
Because the mass of salt water displaced by the egg is equal to the mass of the egg (Archimedes' Principle). If the water were pure it would weigh less and maybe the egg would then sink because it could not displace its own mass of water.
Vinegar would do nothing to replace an egg.