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 egg shrinks, and it gets decompressed. It also gets sticky ;P
Nothing. An egg shell is very good barrier. There is a oily covering on the egg that prevents anything from getting in as well as the shell.
it gers colored
Because the salt increases water density making it possible the egg to float. (If it really happens)
Your dryer should dry it. The clothes might be a little damp but a good non-cheapy dryer should give you dry clothes no matter what.
Soak the egg in vinegar for about 2 days then carefully bounce it in a sink or another place where if it cracked it would be easy to clean. Or you might want to measure the height of how your going to bounce it. If it's higher then 6 '' it'll crack instintly.
Bathroom tissue, notebook paper, egg cartons, boxes, and milk containers.
Light does not pass through a glass of milk. The glass is transparent, so the light will be refracted a bit when entering the glass, and again while leaving the glass, but milk itself is opaque. Light would be absorbed in the milk, and converted into heat.
clean wet egg
it deflates like a baloon and gets really squishy
the egg shell turns a tanish color
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.
Both of them smell weird..... ummm
Turn into rubber
the egg becomes smaller
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.
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.
to turn it into a rubbery substance and to preserve it
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