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作者: adrianlc 時間: 2005-7-10 11:32 PM 標題: HELP

i need to make an egg bounce without cooking it beforehand....will the egg bounce if i just put a raw egg into vinegar?

作者: 樂壇渣Fit人 時間: 2005-7-11 07:59 PM

飲食區區長快d出黎呀
又發市啦

作者: tenmadio 時間: 2005-7-11 08:03 PM

Originally posted by adrianlc at 2005-02-01 10:32:
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no, not all the time

..lt. depends if there is air inside.... wait.... let me find a easier way to see it bounce

but it does bouce sometimes

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and if it does, it is extremely cool

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just found out,, use a fresh egg,, put in vineger  more than  for 44 hours

than it will surely bounce

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It seems as though the vinegar dissolved the outer shell and created an inner soft shell.
actually, when you see the egg was covered with bubbles, it means the egg is starting to change,.. when you bouce it, make sure you don't poke it too hard, it will break easily
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[ Last edited by tenmadio on 2005-7-11 at 07:23 AM ]

作者: tenmadio 時間: 2005-7-11 08:07 PM

Originally posted by tenmadio at 2005-02-01 07:03:
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, N W* g9 W. t: S l0 dno, not all the time& {, {3 w \5 n

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and thank you for asking

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it is extremely cool

i remember doing similar experiment for my school science fair

the egg look like rubber , but my first try wasn't a success

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but I did it for only 12 hours the first and second time for 24 hours. The acid in the vinegar softens the calcium shell so it can easily be strp away and what remains is the raw egg with some kind of solid shape. You can actually bounce it on a table. (Don't bounce it too high or it will splatter)

[ Last edited by tenmadio on 2005-7-11 at 07:29 AM ]

圖片附件: egg_03.jpg (2005-7-11 08:07 PM, 9.5 KB) / 下載次數 2
http://26fun.com/bbs/attachment.php?aid=438143&k=6428d7d2a5fae035199840639640f2f7&t=1784347418&sid=2OPKZE

作者: tenmadio 時間: 2005-7-11 08:35 PM

Originally posted by tenmadio at 2005-02-01 07:07:4 s7 H) R% Z/ d

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and thank you for asking
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here is a method to help you on your project...1 I& a3 Q" m$ L8 K1 h; f4 Y( K
found this on internet

DESCRIPTION : A chicken's egg is enclosed by a shell that has a high calcium content. If a raw egg (shell still intact) is placed in a glass of vinegar, a reaction (RXN) takes place. The acetic acid in the vinegar will dissolve the eggshell. The reaction will begin immediately when the egg is placed in the vinegar but will not be complete for two or three days. After two or three days, the egg will survive a drop of four to five inches. 9 c) x) I6 E3 T' k! L
BACKGROUND INFORMATION: This activity can be used to begin a lesson on states of matter. Be sure to completely cover the eggs with vinegar or hard shell will remain on those areas and quickly break the egg when it is dropped. Leave the eggs soaking in the vinegar for at least three days and be very gentle when removing them from the vinegar. $ d, A; r7 V& {7 e! l; N" ^7 i

GOAL: The students will observe the chemical reaction between calcium and vinegar.
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CONCEPTS: Students will be able to:

Set up and observe the chemical reaction between the calcium in a chicken egg to vinegar. - `8 {* g# r4 F) S
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Test the effects of the chemical reaction by having a bouncing egg contest to see which egg withheld the most bounces.
MATERIALS: ( m" g9 v) v( V+ t
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Raw chicken eggs6 @$ Q& ]- e0 r4 ^2 v; _8 x6 b
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Vinegar

Plastic spoon

Clear plastic cups " y" b% \4 O' m& K/ v
PROCEDURE: 6 U5 A5 { t+ x2 S+ S. t: r& S
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Allow each of the children to place a raw egg into a clear plastic cup (this is so that students can observe the chemical reaction on the entire egg) : F/ U. f; L$ q8 ]
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Completely cover each of the eggs with vinegar ( it is very important to completely cover the entire shell!)

Set the eggs in a place where they can easily be observed without needing to be moved for at least three days.
a) Have students carefully observe the chemical reaction on their egg.+ D2 t7 J. ~8 F" K/ g/ v. d
b) Keep a running journal on how much shell has disappeared.% d, X% ^9 n6 M* n; L
c) Have students write where the shell has gone and why they feel it disappeared.* K7 V/ W7 c9 `0 f# f2 `
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VERY CAREFULLY remove the eggs with a plastic spoon. 9 N, a; r: V6 V, m! P
*There should be a thick waxy film on the egg.4 w& P' y( n5 N+ o3 L2 c
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One at a time, have students drop their egg ( about 4 to 5 inches) 7 g& z, I9 _1 `% f0 b1 L# X, o. J, c( j
a) Have entire class watch and record how many times each student's egg was dropped before breaking.

* Bouncing Eggs: Amazing Science Activities You Can Do At Home, by William R. Wellnitz6 V5 h* p' O0 q2 Q2 g2 j! h. x, q* K
http://www.amazon.com/exec/obido ... 102-3846259-0049733

[ Last edited by tenmadio on 2005-7-11 at 07:36 AM ]

作者: tenmadio 時間: 2005-7-11 08:54 PM 標題: 令末加工的生蛋有彈性的方法

Originally posted by tenmadio at 2005-02-01 07:35:
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here is a method to help you ...

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令末加工的生蛋有彈性的方法
材料:未加工的生蛋
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   清楚的塑料(plastic)杯子4 M2 Z( t9 c4 i5 v$ a
   塑料(plastic)匙子

做法:1~ 把未加工的生蛋入一個清楚的塑料杯子(觀察化學反應)5 D8 }+ ~1 ?/ l
   2~ 用醋完全地投入未加工的生蛋的塑料杯子裏
   3~ 把未加工的生蛋的塑料杯子放係容易地被觀察的地方沒有需要被移動至少三天

4~ 非常仔細地去除去蛋與塑料匙子。* 在蛋外那裡應該是一部厚實的蠟狀的皮。*
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drop the egg~~~(大約4 到5 英寸) ' ]+ F5 }$ Y0 {* U: a: Z7 x% Y" |
chinese version... if you don't undestand
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[ Last edited by tenmadio on 2005-7-11 at 08:02 AM ]

作者: tenmadio 時間: 2005-7-11 09:04 PM

Originally posted by 樂壇渣Fit人 at 2005-02-01 06:59:% n4 ^% c; u$ s( I5 `
飲食區區長快d出黎呀' q0 {- P5 _( w6 D' x0 a* g) q
又發市啦

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感謝樂壇渣Fit人叫我來

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