THE CHEMISTRYOF A CHICKEN EGGby Olivia ShumateSunday, May 5, 2013
The EggThe shell is 95% calcium carbonate.A large chicken egg has about 85 Kcal or Calories.(Eggs 2-3)Sunday, May 5, 2013
CompositionA chicken egg iscomposed of manyelements such asthe following:sodium, chlorine,potassium, calcium,magnesium, sulfur, andmany more(Eggs 2-3)Sunday, May 5, 2013
The shell allows oxygen andcarbonic gas to diffuse fromeggs through 8,000 to10,000 pores over time whichgives us an indicator of theage of an egg by placing anegg in a bowl of water.(Eggs 4)Sunday, May 5, 2013
Freshly laid eggs will sit on the bottom on the bowl while older eggs will float. After this carbon dioxide diffuses, the albumen becomes more alkaline (Evanhoe 2).Sunday, May 5, 2013
in hot weather...When chickens get hot,they are incapable ofsweating, so they pant. Thiscauses an extreme loss ofcarbon dioxide.Le Chatelier’s principlecauses the chicken to alsolose solid calciumcarbonate, so the eggshells are brittle andeasily broken.(Grosser 15)Sunday, May 5, 2013
Boiling EggsWhen boiling eggs, manypeople over cook their eggswhich gives the yolk agreenish color. This is causedwhen the sulfur in a proteinin the egg white decomposesand bonds with hydrogen toform hydrogen sulfide gas.This also produces theinfamous sulfury smell of anover cooked or rotten egg(Grosser 7).Sunday, May 5, 2013
Eggs are everywhere!Eggs are one of the most commonbreakfast foods and can be fried,scrambled, poached, and boiled. Theyare also used in a countless numberof foods including some of myfavorites, cookies, cake, and bananapudding. Eggs are also used invarious other products from vaccinesto adhesives to cosmetic and beautyproducts. Eggs are an importantpiece of billions of people’s dietsall over the world. They supplymany vitamins like A, B, and D, aswell as protein, iron, phosphorus,and omega 3 fatty acids.(Johnston 5)Sunday, May 5, 2013
Works Cited• Evanhoe, Rebecca. "Chicken Eggs." Chemical and Engineering News. AmericanChemical Society, 21 Aug. 2006. Web. 7 Apr. 2013. <https://pubs.acs.org/cen/whatstuff/84/8434egg.html>.• Grosser, Arthur E. "Egg." Chem Matters: 4-9. Print• Johnston, N. Paul. "Egg." World Book Advanced. World Book, 2013. Web. 11Apr. 2013.<http://www.worldbookonline.com/advanced/article?id=ar174860>• "Eggs." Le Catoire Fantasque. N.p., n.d. Web. 11 Apr. 2013. <http://www.catoire-fantasque.be/animals/chicken/eggs.html>.Sunday, May 5, 2013
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