We are learning about the Scientific Method in second grade! We have learned that only things you can study with your senses (sight, smell, hearing, touch and taste) can be studied scientifically. Our latest experiment involved raw eggs, vinegar and temperature changes.
The vinegar will dissolve the eggshell.
Control Group 1: 1 raw egg, 1 cup vinegar, room temperature.
Control Group 2: 1 raw egg, 1 cup vinegar, refrigerated.
The refrigerated egg appeared to be dissolving more quickly. The vinegar was "foamier" at the top and the egg felt more "rubbery" than the egg left at room temperature. However, we could see a small yellowish hole in the egg that was left at room temperature. Both eggs had a large amount of small air bubbles on their shells.
After 48 hours there was little foam in either jar. Both eggs had distinct yellow spots on them. Both eggs felt rubbery to the touch and their shells had dissolved a great deal.
Vinegar dissolves the shell of an egg!
You can visit the Accidental Scientist here to find out why this works. In a nutshell, vinegar is an acid that reacts with a base (calcium carbonate, which the eggshell is mostly made of) to dissolve the eggshell. The small bubbles on the egg is carbon dioxide being released from the shell. There are other fun "egg" experiments you could try at the Accidental Scientist so check it out!