Introduction

The study focuses on the testing the Potentiality of Chicken Eggshell as a neutralizer to Acetic Acid which is the household vinegar. An eggshell is the outer covering of a hard-shelled egg and of some forms of eggs with soft outer coats. Bird eggshells contain calcium carbonate and dissolve in various acids, including the vinegar used in cooking. While dissolving, the calcium carbonate in an egg shell reacts with the acid to form carbon dioxide. An eggshell is covered with as many as 17,000 tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semipermeable membrane. Lying between the eggshell and egg white, these two transparent protein membranes provide efficient defense against bacterial invasion. If you give these layers a tug, youll find theyre surprisingly strong. Theyre made partly of keratin, a protein thats also in human hair. Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation ofethanol by acetic acid bacteria.[1] Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e., bacterial culture) to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days. The purpose of the study is to test the potentiality of a chicken eggshell and its components as a neutralizer to acetic acid. The study will give more information about the components of chicken eggshell and about vinegar as an acetic acid. According to Radon The egg shell is composed of calcium carbonate (CaCO3). When calcium carbonate comes in contact with vinegar which contains acetic acid (CH3CO2H) a chemical reaction occurs. The first thing that happens is that the carbonate (CO3--) part of calcium carbonate is protonated by acetic acid to make carbonic acid (H2CO3) .

Methodology

Prepare all the materials in a clean table. Remove the contents of the egg by breaking it into two pieces, after its done. Pour the vinegar (the researchers will decide for the proper content) and put the eggshell to the vinegar. Observe for 15 minutes and repeat the instructions with different types of egg for future trials.

Bibliography http://www.edinformatics.com/math_science/science_of_cooking/naked_egg_experiment.htm Hilfe und Informationen rund um den Radonschutz http://chemistry.about.com/od/chemicalcomposition/f/What-Is-The-Chemical-Composition-OfVinegar.htm

What Is the Chemical Composition of Vinegar?

http://www.helium.com/items/642924-uncommon-uses-for-eggshells?page=2

Uncommon uses for eggshells