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Food Science: How to Make a Bouncy Egg

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Explore eggs without their shells!

Materials:

  • Raw Eggs
  • Boiled Eggs
  • White Vinegar
  • Tall Clear Containers
  • Food Dye and/or Highlighters

Duration:

2-3 days

Instructions:

  1. Take the interactive Chemistry in Food module to learn about the structure of common foods we eat.
  2. Place one raw egg in one container and one boiled egg in another container. Pour vinegar into both containers until the eggs are covered. Note: the container should be wider than the eggs as they will expand.
  3. Observe the eggs and make notes in your observation journal.
    • What are the color and the look of the shells?
    • What size are the eggs? Measure them.
  4. After 24 hours, carefully remove the vinegar and add fresh vinegar. Observe the eggs again and make notes in your journal.
  5. After 48 hours, observe the eggs again and make notes in your journal.
  6. After 72 hours, drain the vinegar from the containers and remove the eggs. Gently remove the shell from the egg. Observe the eggs.
    • What is the color and look of the shell?
    • How are the two shells (raw egg vs boiled egg) different?
    • Drop the eggs from a very short height. Which one bounces higher?

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