What cause an egg to dissolve in water an vinegar?

Answer 1

does m&ms dissolve faster in water then in vinegar?

M&M's are dissolved faster in water. Well I tested on all colors. And when i did the color blue, it took a little bit longer for water to dissolve the color then vinegar.

Answer 2

Vinegar is a mild acid. The acid breaks down the organic material of the egg. Salt does not affect an egg in the same corrosive manner. Because of the elements inside the liquids have a chemical reaction with the shell

Answer 3

When an egg is placed in vinegar, it appears to become cooked. This happens because the acidic solution causes the proteins in the egg to lose their shape (become denatured). A similar process occurs by heat when the egg is cooked, which is why the reaction looks similar to cooking an egg.

Answer 4

Egg shells are made of calcium carbonate and when this comes into contact with an acid (e.g. vinegar), it reacts with the acid to form calcium acetate and carbon dioxide. Thus the shell does not dissolve but rather is corrodes away.

Answer 5

The egg is raw/uncooked in anyway is placed in vinegar for 24 hours, the egg shell will dissolve due to the chemical reaction between the acidic vinegar and basic egg shell. The side of the egg isn't cooked then, the membrane inside of the egg shell and around the egg whites is still present leaving the inside of the egg unharmed.

After the egg is taken out of the vinegar, you can experiment with the egg by placing it in water, yellow soda, or corn/maple/Kora syrup. This part of the experiment deals with osmosis, or the diffusion's of liquids, such as water, through a membrane. Certain liquids will make the egg smaller, others will make the egg bigger. Placing the egg in water will make the egg larger, placing the egg in a syrup will make the egg smaller.

Another experiment to help understand osmosis and hypertonic/hypotonic solutions, is to take some vegetables and place them in a bucket of salt water. Then take the same kind of vegetables and place them in distilled water. If the solutions is hypotonic, the vegetables will become very stiff and crisp because the amount of water in the vegetables is increased and packed into the cells. If the solution is hypertonic the vegetables will become flimsy or wilt, this happens because the water in the cells is removed and the cells become more flexible.

Answer 6

An egg will dissolve faster in vinegar because the vinegar brakes down the eggs shell. Water does nothing to the eggs shell.

Answer 7

An egg will not dissolve in either. Vinegar will 'pickle' (preserve) an egg that is hard boiled and out of the shell.

Answer 8

It doesn't.

Answer 9

Vinegar