THE CHEMISTRY OF A CHICKEN EGG

byOliviaShumate

Sunday, May 5, 2013

The EggTheshellis95%calcium

carbonate.

Alargechickenegghas

about85KcalorCalories.

(Eggs2-3)

Sunday, May 5, 2013

CompositionA chicken egg is composed of many elements such as

the following:

sodium, chlorine, potassium, calcium, magnesium, sulfur, and many more

(Eggs 2-3)

Sunday, May 5, 2013

The shell allows oxygen and carbonic gas to diffuse from eggs through 8,000 to 10,000 pores over time which gives us an indicator of the age of an egg by placing an egg in a bowl of water.

(Eggs 4)

Sunday, May 5, 2013

Freshlylaideggswillsit

onthebottomonthebowl

whileoldereggswillfloat.

Afterthiscarbon

dioxidediffuses,the

albumenbecomesmore

alkaline(Evanhoe2).

Sunday, May 5, 2013

in hot weather...When chickens get hot, they are incapable of sweating, so they pant. This causes an extreme loss of carbon dioxide.

Le Chatelier’s principle causes the chicken to also lose solid calcium carbonate, so the egg shells are brittle and easily broken.

(Grosser 15)

Sunday, May 5, 2013

Boiling Eggs

When boiling eggs, many people over cook their eggs which gives the yolk a greenish color. This is caused when the sulfur in a protein in the egg white decomposes and bonds with hydrogen to form hydrogen sulfide gas. This also produces the infamous sulfury smell of an over cooked or rotten egg (Grosser 7).

Sunday, May 5, 2013

Eggs are everywhere!

Eggs are one of the most common

breakfast foods and can be fried,

scrambled, poached, and boiled. They

are also used in a countless number

of foods including some of my

favorites, cookies, cake, and banana

pudding. Eggs are also used in

various other products from vaccines

to adhesives to cosmetic and beauty

products. Eggs are an important

piece of billions of people’s diets

all over the world. They supply

many vitamins like A, B, and D, as

well 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. American

Chemical 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. 11 Apr. 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