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BOUNCING EGGS-PERIMENT
PURPOSE:
I. To learn about the mineral calcium
II. To know what will happen when you soak an egg in the vinegar
III. To know why the eggs become bouncy

RESEARCH:
 Vinegar is a naturally-occurring liquid that contains many chemicals, so you
can't just write a simple formula for it. It is approximately 5-20% acetic acid
in water. So, there are actually two main chemical formulas involved. The
molecular formula for water is H2O. The structural formula for acetic acid is
CH3COOH. Vinegar is considered a type of weak acid. Although it has an
extremely low pH value, the acetic acid doesn't completely dissociate in
water. [1] https://www.thoughtco.com/vinegar-chemical-formula-and-facts-608481
 Bumpy and grainy in texture, an eggshell is covered with as many as 17,000
tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO3)
crystals. As they contain mainly calcium carbonate, bird eggshells dissolve in
various acids, including the vinegar used in cooking. While dissolving, the
calcium carbonate in an eggshell reacts with the acid to form carbon dioxide.
[2] https://www.exploratorium.edu/cooking/eggs/eggcomposition.html

HYPOTHESIS:
“If I soak an egg in the vinegar, then I think the egg shell will react with the
vinegar.”
“If I soak a boiled egg and a raw egg in the vinegar, then I think that hard-
boiled egg will last longer than the raw egg.”

PROCEDURE:
A clear glass jar works well for making rubber eggs.

Label each container to describe whether it holds a hard-boiled egg or a raw

egg. Place one egg into each container. Pour enough white vinegar into each
one to cover the egg. The eggs will be in the vinegar for about two days. Check
each egg daily to determine whether or not it has become rubbery. Add vinegar
if needed to keep the eggs submerged. Most eggs will be rubbery in one to two
days, but some eggs may require a third day.
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MATERIALS:
You will need the following materials to create rubber eggs: one hard-boiled egg
which have cooled to room temperature, one raw egg at room temperature, one
glass container or cup per egg and white vinegar.

PICTURES:

RESULTS:

CONCLUSION:

FUTURE CONSIDERATIONS: