We have gathered a set of experiments concerning eggs Each one deals with a branch of Science: Mathematics, Physics or Chemistry. Learning Science through an egg

The Golden Number Mathematics in an egg Conclusion: Our hypothesis was false. The relationship between the height and width of every egg is not the Golden Number but the square root of the Golden Number: 1,3. Hypothesis: The height and width maintain a fixed relationship known as the Golden Number: 1,6180. What’s going on?

Is it a raw or a boiled egg? Physics in an egg Hypothesis: A raw egg spins slower than a boiled egg. Conclusion: A raw egg has a moving yolk, which moves towards the edge of the egg. It means that the raw egg has a higher Moment of inertia and it makes the egg move with difficulty. As it is well known, the higher the Moment of inertia, the more difficult it is to spin. What’s going on? When you try to spin an egg, you notice that a boiled egg does it without any difficulty. In contrast, a raw egg hardly reaches speed.

What is the shell made of? Chemistry in an egg Hypothesis: It is made of Calcium Carbonate What’s going on? Conclusion: That’s it! The shell is made of the same ingredient as marble! This is Calcium Carbonate We tested the reaction of an egg with acid by covering it with vinegar. We found that it fizzes just the same way that marble does. The released gas is CO2 in both cases. The egg shell has been totally removed.

Is it possible for water to pass through the egg wall? Physical-Chemistry in an egg Hypothesis: The egg’s wall does not let water pass through it. What’s going on? Conclusion: The egg’s wall behaves as a semi-permeable wall which means that it can achieve osmosis. The water passes in different directions, depending on the concentration of the solution in which it is submerged. When an egg is placed in destilled water it swells. However, when it is placed in a concentrated solution, such as syrup, the egg shrinks.

Why do egg whites become milky white and rubbery when heated or beaten? Chemistry in an egg Hypothesis: The egg white is full of proteins (albumin). What’s going on? Conclusion: The egg white contains proteins which denature with both heat or gentle contact with air. When the egg white is softly heated it turns up milky white and rubbery. When making meringue, the gentle contact with air achieves a similar result.

What role does the yolk play in mayonnaise? Physical-Chemistry in an egg Hypothesis: The yolk is responsible for mixing oil and the egg’s water. What’s going on? Conclusion: The yolk works as a mixer (emulsifier) for water and oil. We try to mix oil and water in two ways. First, without yolk, and second, with yolk. We found that only with the yolk will oil and water get mixed.