氣泡的產生20點

蛋殼的主要成分是碳酸鈣。當食用白醋中的醋酸與碳酸鈣相遇時，兩者便會因為醋酸作用而產生醋酸鈣和二氧化碳，這就是產生氣泡的原因；又因醋酸溶液中有醋酸鈣及碳酸溶入，故此，水溶液的密度變大，從而使蛋的體積也會比原先大。


The egg shell principal constituent is the calcium carbonate. When in edible white vinegar acetic acid and calcium carbonate meet, both will then produce the calcium acetate and the carbon dioxide because of the acetic acid function, this will be the sparging reason; And further because in the acetic acid solution has the calcium acetate and the carbonic acid merges, therefore, peroxide solution density fill-out, will thus cause the egg the volume also compared to originally big.