nothing really, unless a strong force like a punch to crack the egg or something injected into it or something like that, I don't think any non-radiactive, everyday liquid could be absorbed into or through an egg shell
The question for the Bouncy Egg Project could be: "How does soaking an egg in vinegar affect its structure and ability to bounce?"
A bouncy egg is typically made by soaking a raw egg in vinegar, which causes the eggshell to dissolve, leaving a rubbery membrane intact. This membrane allows the egg to bounce somewhat like a bouncy ball. It is not safe to eat the egg after this process.
to make a bouncy egg..... leave it in a bowl or a cup of vinegar for more than 2 Day's vinegar should be above the egg.. don't move the cup again and again.. notice After some days it Will become bouncy! actually the acetic acid in the vinegar dissolves the shell of the egg.. please do try at home!
An egg can bounce after soaking in white vinegar for around 24-48 hours. The vinegar dissolves the calcium carbonate in the eggshell, making it rubbery and bouncy. Experiment with different timings to find the desired bounce level.
An egg floats in a salt solution because the density of the salt solution is higher than that of the egg, causing the egg to float. In fresh water, the density is lower than the egg, causing it to sink.
it deflates like a baloon and gets really squishy
Soaking an egg in detergent can break down the eggshell due to the detergent's ability to break down fats and proteins. This can lead to the eggshell appearing to be dissolved or weakened over time.
Soaking an egg in tea can stain the outer shell, giving it a brownish tint. The porous nature of the eggshell allows it to absorb the tea's color, but it does not affect the inside of the egg.
the egg shell turns a tanish color
Both of them smell weird..... ummm
Turn into rubber
It becomes heavier. The movement of solvent through a membrane produces a pressure called the osmotic pressure. This happens when the pressure in which the solvent is flowing is raised to the equivalent of the pressure moving through the membrane from the hypotonic side.
the egg becomes smaller
My class and I conducred an experament with bomes. We collected chicken nones and soaked them in foir liquids, one was milk, over the experament we noticed that the nomes that had been soaking in milk had become noticably stronger ams more stiff.
It gets all soft and squishy, and gets watery on the inside. It is also easy to peel the white layer of the shell after a while.
1 egg to 125ml of milk in a egg custard
Wisk egg and milk together, then dip chicken in egg milk mixture then bread crumbs