how was vinegar able to remove the calcium shell of an egg?
This site has a good explanation:
http://www.chm.bris.ac.uk/webprojects2002/anderson/disappearing_egg_shell.htm
by the way vinegar is made from acid and water.
Vinegar is acidic, and its acidic nature is what enables it to remove the calcium shell of an egg. The shell of an egg is primarily composed of calcium carbonate, which is a compound that is readily dissolved by acid.
To explain the process in more detail, here's how you can perform a simple experiment to see the effect of vinegar on an eggshell:
1. Place a raw egg in a container or jar.
2. Pour enough vinegar into the container to completely submerge the egg.
3. Leave the egg in the vinegar for a couple of days, making sure it is fully immersed.
During this time, the vinegar reacts with the calcium carbonate in the eggshell. The acetic acid present in the vinegar helps break down the calcium carbonate, resulting in the release of carbon dioxide gas. This gas production creates bubbles on the surface of the shell.
Over time, the acid in the vinegar continues to dissolve the calcium carbonate, gradually eating away at the eggshell. As a result, the shell becomes weaker and starts to disintegrate, leaving behind a transparent membrane that encloses the egg.
It's important to note that the reaction occurs slowly, and the exact time required depends on factors such as the concentration of the vinegar and the thickness of the eggshell.