Vinegar is acidic and causes the surface of the egg shell to become positively charged. Why might this result in a chemical reaction with the food coloring while nothing seemed to happen to the egg in the water solution? What does this tell you about the charge of the food coloring molecules?
side note: please asnwer every part of the question
Acidity is dependent on the ability to donate Hydrogen ions (H+). These ions react with CaCO3 (which is what the shell is made up of) and this results in production of water, carbon dioxide and Calcium ions(Ca2+).This is how the surface gets positively charged. These ions are ready to react with a negative ion to form a stable compound. Water is not acidic and hence it does not produce any change and hence would not impact the chemical reaction between the food coloring molecules and the egg surface. The Food coloring molecules are negatively charged and as opposites attract, they stick to the surface of egg forming a stable electrostatic bond.
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