We have found that if you submerse an egg in vinegar, that the calcium will be "eaten" away, leaving a rubber like "egg" behind. The problem is (as a Mom), how do we make this an interesting science project? Would the hypothesis have to do with acidity?
Should they try other substances and if yes, what would be good ones for me to have on hand?
I don't want to sound like I am doing this for my twin 8 year olds, and I expect them to carry out all of the experiments and develope their own theories, but the school has indicated that they could receive some outside help. Where could my kids find the necessary information to do a good job?
THANK YOU SO MUCH!
2006-10-23 07:55:00 · 5 answers · asked by coachls 4 in Science & Mathematics ➔ Other - Science
try this site
http://www.everythingesl.net/lessons/egg_experiments.php
2006-10-23 08:05:12 · answer #1 · answered by Anonymous · 1⤊ 0⤋
perhaps it would be best to leave it up to your children to guide you. with all science, it's the thirst for knowledge which will lead the direction you will take. for instance, ask them what they find neater - the fact that the egg turned into rubber, what caused it, can it be done to others, etc.
if they're interested in the egg as food, then food scientists would be able to guide you to a whole wealth of information - much like Alton Brown on the Food Channel if you've ever seen him. There's a whole science behind eggs - why do they look different the different way they're prepared. . . and especially the consequence of these changes (denaturation of proteins) as they are incorporated in different foods.
If they're interested in the reaction itself, then a chemist might be the one to go to - what chemical reaction is occuring, and can I get the same reaction to occur by using different reagents?
As a nutritionist, though, I would lean towards the food science. It might be more interesting to an eight year old why people will put eggs in mayonnaise or a soufle. . . then again, making more rubber eggs may also be pretty cool.
2006-10-23 08:19:05 · answer #2 · answered by Gina S 3 · 1⤊ 0⤋
I vote with Gina S
Let the children's ideas guide you.
There was an Amateur Scientist (Sc. American) on the chemistry of meringue, egg sauces, cooking eggs that might be of interest. The vinegar, lemon juice have the white(albumin) absorb water so now the protein acts similar to soap, detergent in combining with both oil and water. I make good Bearnaise, other sauces just knowing a little about the chemistry.
There is an electrical current flowing between the metal bowl and the mixer while making meringue. The egg whites are reacting with water.
2006-10-23 10:23:22 · answer #3 · answered by metaraison 4 · 1⤊ 0⤋
You know, I saw this concept promoted 40 years or so ago, but what was added to it was that the egg could be sucked into a bottle having a diameter less than that of the egg. What they did was to add some hot water to the bottle (it can't be boiling water or it might crack the glass due to expansion. Thicker glass is more apt to crack when hot water is added than thin glass). By placing the egg on the opening of the bottle, when the hot air within the bottle began to contract, it would pull the egg inside. It might be of interest in demonstrating the power of a vacuum?
2006-10-23 08:33:00 · answer #4 · answered by Anonymous · 1⤊ 0⤋
I would think anything else acidic would take the shell off too, vinegar is acetic acid so you could try like grapefruit juice or something with citric acid in it, would definitely take longer but should have the same effect
2006-10-23 08:02:07 · answer #5 · answered by suprasteve 3 · 1⤊ 0⤋