Chemistry Connections

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2.1 Topic Connections to Gases: “What Causes an Egg to Crack if its Boiled too Rapidly”?

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chemistry Chemistry Connections

textbook: Karukstis, Kerry K., and Hecke, Gerald R. Van. Chemistry Connections : The Chemical Basis of Everyday Phenomena, Elsevier Science & Technology, 2003. ProQuest Ebook Central, https://ebookcentral-proquest-com.ezproxy1.apus.edu/lib/apus/detail.action?docID=305534.

What Causes an Egg to Crack if It’s Boiled Too Rapidly?

Cooks often recommend that an egg be heated slowly by starting it in cold water to avoid cracking the egg upon boiling. What phenomenon, discovered in 1802, is at the heart of this advice? The Chemical Basics A pocket of air is formed in a hen’s egg when the contents of the egg contract upon cooling after the egg is laid. This “air cell” is formed as an inner membrane separates from an outer membrane, and the air pocket is generally located at the larger end of the asymmetric egg. A close look at the shell of an egg reveals thousands [1] of tiny pores through which carbon dioxide and moisture in the egg may exit over time, allowing air to enter. As a consequence, the air pocket developed during laying increases in size as the egg ages. During the boiling of an egg, the increase in temperature causes the air pocket to increase in volume. If the boiling occurs too rapidly, the expanded air volume doesn’t have time to diffuse through the porous shell, causing the egg shell to crack. The enlargement of the air sac over time has two interesting consequences for the consumer: eggs that float in water and hard-boiled eggs with variable ease of peeling. The phenomenon of an egg floating in water is a consequence of an air cell that has enlarged sufficiently over time to keep the egg buoyant. The ease of peeling a hard-boiled egg is also related to the age of the egg. The fresher the egg, the smaller the air sac. The older the raw egg, the larger the air sac and more the egg contents must contract to accommodate the enlarged air sac. A greater degree of contraction leads to an easier-to-peel shell.

Karukstis, K. K., & Van, H. G. R. (2003). Chemistry connections : the chemical basis of everyday phenomena. Retrieved from http://ebookcentral.proquest.com Created from apus on 2018-07-30 06:58:31. Copyright © 2003. Elsevier Science & Technology. All rights reserved.

6 Chapter 2 Connections to Gases The Chemical Details The quantitative relationship of gas volume and temperature is stated in Charles’ Law:

The volume of a gas is a linear function of its temperature. For temperature in Celsius, the relationship is given by V = Vo + at and by V = c T for absolute temperatures (Kelvin). This empirically derived relationship is commonly attributed to the French physicist, Jacques Charles (1787), and verified in 1802 by Joseph Gay-Lussac, a French chemist.

References [1] “Basic Egg Facts.” American Egg Board, http://www.aeb.org/facts/facts.html#8

Related Web Sites P.

“The Science of Boiling an Egg.” Charles D. H. Williams, University of Exeter, School of Physics, http://newton.ex.ac.uk/teaching/CDHW/egg/#structur… I~

“All About Shell Eggs.” Food Safety and Inspection Service, United States Department of Agriculture, August 1999, http:/lwww.fsis.usda.gov/OA/pubs/shelleggs.htm P.

“Charles Law.” John L. Park, 1996,http://dbhs.wvusd.k12.ca.us/Gaskaw/Gas-Charles.htm… 9

Joseph-Louis Gay-Lussac, Excerpts from “The Expansion of Gases by Heat.” Annals de Chimie 43, 187 (1802), http://webserver.lemoyne.edu/faculty/giunta/gaygas…

Other Questions to Consider [ 5.19 [ What causes puff pastry to expand? See p. 67. Karukstis, K. K., & Van, H. G. R. (2003). Chemistry connections : the chemical basi

Answer Preview…………….

One may have noticed that sometimes when an egg is boiled; it may crack while in other cases, it does not. The main difference is the mode of boiling. When one puts an egg in cold water and lets it heat gradually until it boils, it will not crack while if boiled rapidly, it will crack. When a hen lays an egg, it is usually warm due to its body temperature. It then starts to cool down and…………………..

APA 364 words