Why does a bad eggs float in water whereas goodwyn sinks?
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Old eggs float in fresh cold water because of a large air cell that forms as the egg cools after being laid. As the egg ages, air enters the egg and the air cell becomes larger and this acts as a buoyancy aid.
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When the chick is developing inside the egg it, like all living animals, needs oxygen. That oxygen has to come from outside. This means the shell of the egg isn’t solid - if you look closely you can see that it’s porous (this is why if you boil an egg in coloured water, the egg white is coloured).
Because the bad egg is borderline morbidly obese with a BMI of almost 30 and, as we all know, fat floats.
Ohh…you mean actual bad eggs? Sorry. Quick bit of egg science here. When the chick is developing inside the egg it, like all living animals, needs oxygen. That oxygen has to come from outside. This means the shell of the egg isn’t solid - if you look closely you can see that it’s porous (this is why if you boil an egg in coloured water, the egg white is coloured).
Directly under the shell there are two membranes. When the egg is freshly laid it’s warm. As it cools, the innermost membrane contracts away from the shell, creating a pocket of air. This isn’t enough air to make the egg float though. Air passes through the shell through the pores (Carbon dioxide is expelled out). But of course with air passing in and out, so can bacteria. The membrane usually stops nearly all the bacteria from getting to the chick itself. But it doesn’t stop all. As time goes on, more bacteria gets in and starts feasting on the yolk and albumen. The byproduct of this digestion by bacteria is Hydrogen Sulfide (H2S). This is what gives the bad egg the rotten, ‘farty’ stench.
The H2S gas from the decomposition along with more Air seeping in from outside is what causes the bad egg to float.
Because the bad egg is borderline morbidly obese with a BMI of almost 30 and, as we all know, fat floats.
Ohh…you mean actual bad eggs? Sorry. Quick bit of egg science here. When the chick is developing inside the egg it, like all living animals, needs oxygen. That oxygen has to come from outside. This means the shell of the egg isn’t solid - if you look closely you can see that it’s porous (this is why if you boil an egg in coloured water, the egg white is coloured).
Directly under the shell there are two membranes. When the egg is freshly laid it’s warm. As it cools, the innermost membrane contracts away from the shell, creating a pocket of air. This isn’t enough air to make the egg float though. Air passes through the shell through the pores (Carbon dioxide is expelled out). But of course with air passing in and out, so can bacteria. The membrane usually stops nearly all the bacteria from getting to the chick itself. But it doesn’t stop all. As time goes on, more bacteria gets in and starts feasting on the yolk and albumen. The byproduct of this digestion by bacteria is Hydrogen Sulfide (H2S). This is what gives the bad egg the rotten, ‘farty’ stench.
The H2S gas from the decomposition along with more Air seeping in from outside is what causes the bad egg to float.
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