Florene Bhon Gumapac Grade 12 Dalton

GENERAL BIOLOGY 1
WEEK 5: “NAKED EGGSPERIMENT”

“Naked Eggsperiment” Gaining Mastery

What will happen if we submerge an egg in vinegar for 24 hours?

Eggshells contain calcium carbonate, whereas vinegar contains acetic acid.

If we submerge an egg in vinegar for 24 hours, the acid in the vinegar will form a
chemical reaction with the exterior of the egg, and it will dissolve or break down
the eggshell. Afterwards, the egg should have that seemingly naked external
appearance because of the absence of the eggshell.

“Naked Eggsperiment” Data

Observations Before Vinegar After Vinegar

Feel/Touch Rough and Hard Rubber-like and Smooth

Scent/Smell Odorless Sour and Pungent

White in Color, and it Appears to be Naked or

Appearance/
was Small or Average in a bit Translucent, and it
Sight
Size got a Bit Bigger in Size

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“Naked Eggsperiment” Documentation

“Naked Eggsperiment” Questions

1. What are your observations before you submerge the egg to the glass with
vinegar?

Before putting the egg in the cup with vinegar, aside from being odorless, I
observed that the egg was a bit rough. It was very solid as it didn't break after
putting a little amount of pressure while holding it.

2. What have you observed to the egg after 24 hours?

After the egg was submerged in vinegar for 24 hours, the very first thing I
noticed was the sourness or pungent odor that the egg is giving, which is
probably the result of the egg being literally submerged in vinegar for a long
period. I also observed that the eggshell was dissolved by the acid in the
vinegar and looks a bit translucent, which is similar to being naked. And lastly,
after touching the egg, it has a smooth and rubber-like texture and also feels
like jelly.

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“Naked Eggsperiment” Questions

3. What conclusions can you draw from this activity?

In this activity, there are various conclusions that I can draw. Firstly, I can
conclude that the acetic acid in the vinegar is the one that is reacting with the
calcium carbonate in the eggshell. Through the formation of bubbles of carbon
dioxide gas from the reaction, the eggshell in the process slowly breaks down or
dissolves, leaving only its translucent appearance which is similar to being
naked. Secondly, I can conclude that the reason why the egg gives off a sour or
pungent odor is due to the egg being submerged in vinegar for a long period,
and also the release of gases from the reaction can also cause the egg to give
off a strong odor. Lastly, I can conclude that the reason why the egg feels a bit
squishy or rubber-like in texture is because of the absence of the hard outer
shell of the egg that was dissolved by the acetic acid in the vinegar.

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