Egg shell is made up of CaCO3 mainly.Vinegar is acetic acid.CaCO3 gives CO2 with acids.
Yes, becuse a homogenous mixture is formed when vinegar is added into water
CO2- carbon dioxide
The product of this chemical reaction is casein, a protein.
When nitric acid is added to eggshell, a chemical reaction occurs where the calcium carbonate in the eggshell is dissolved by the acid. This reaction produces carbon dioxide gas, water, and calcium nitrate. The eggshell will dissolve, leaving behind a liquid containing dissolved calcium nitrate.
the make up of a chicken egg is predominately CaCO_3_ when added to vinger or dilute acetic acid CH_3_CHOOH you will see bubbles form. The formed bubbles are CO_2_ gas being formed while the eggshell dissolves. the Chemical break down then becomes CO2 + H+ (H30) + CaCH3CHOO.
the solid mass are the proteins in the milk reacting with the acidic vinegar. Sour cream is made in the same way by adding lemon juice (acid) to heavy cream. The acid will react with the protein in the cream and thicken it.
The vinegar isn't absorbed by the egg.
Universal indicator turns red when added to vinegar, indicating that the vinegar is acidic.
Because vinegar is more dense than water.
When vinegar is added to water, the vinegar dissolves in the water, since vinegar is primarily acetic acid dissolved in water. This solution may lower the pH of the water, making it more acidic.
Maalox, an antacid, can raise the pH of vinegar due to its alkaline properties. When Maalox is added to vinegar, it neutralizes the acidity of the vinegar, resulting in an increase in pH. The extent of the pH change will depend on the amount of Maalox added and the initial pH of the vinegar.
Chemical bonds are both formed and broken during chemical reactions. For example, bonds are formed and broken in the synthesis reaction 2H2 + O2 = 2H2O. The bonds in both diatomic oxygen and hydrogen are broken, forming new bonds to form a water molecule.