雞蛋加白酒

無什變化 , 因蛋殼含碳酸鈣 , 而白酒內酒精又不會與蛋殼發生化學作用 , 而酒精有殺菌作用 , 可保持蛋不變 .

2009-09-08 17:55:21 補充：
如果是醋就不同了 , 蛋穀含CaCO3 which is dissolved by vinegar(5-9%acetic acid) to for calcium acetate . So the acetate is dissolved in water & now the egg is enclosed by a soft layer of proteneous layer .

2009-09-08 17:57:38 補充：
"to form calcium acetate " miss "m"

vinegar is an acid
egg shell is mainly made of calcium carbonate(CaCO3)

since acid will react with CaCO3
CaCO3 will dissolves in the acid
so the egg shell with look like dissappeared