The egg flotation hypothesis is the prediction made by a student before investigating the buoyancy of an egg. The egg flotation experiment is a common project for young students, designed to educate them about the principles of buoyancy and water density. Typically, the student is presented with the question “will an egg float in water?” or “will an egg float in salt water?” before performing the experiment.Continue Reading
When placed in a glass of fresh water, an egg quickly sinks to the bottom. However, if salt is gradually added to the water, the egg eventually begins to float. This is because salt water has a higher density than freshwater does. Because the saltwater is denser that the egg is, the egg floats on top of it. If the salt was removed from the water or the solution was diluted by adding more fresh water, the egg would sink back down to the bottom.
This characteristic difference in the buoyancy of fresh water and salt water has important implications for boat designs; ships designed for freshwater use must be more buoyant than those that are designed for use in salt water. Engineers must also take buoyancy and solution density into account when designing objects that must float in fluids other than water.Learn more about Dairy & Eggs
To get a perfect boiled egg with a creamy yet firm yolk, cook for 10 minutes in boiling hot water. The perfect soft-boiled or hard-boiled egg will take between three and 15 minutes to cook.Full Answer >
For a perfectly poached egg, bring water, 1 teaspoon salt and 2 teaspoons vinegar to a simmer. Crack the egg into a small cup and use a spoon to get the water moving quickly. Add the egg, turn off the heat, cover and let cook for five minutes.Full Answer >
Raw eggs in their shell should not be kept in the freezer, but egg whites can be frozen for up to 12 months. Egg yolks should not be frozen as they do not freeze well.Full Answer >
Make a homemade egg substitute by combining 2 1/2 cups potato starch, 1 1/2 cups tapioca starch, 2/3 cup baking powder and 1/3 cup baking soda. Use a rounded 1/2 tablespoon of the powder and 2 tablespoons water to replace each egg in baking recipes.Full Answer >