Purpose

To test the strength of ordinary eggshell

Hypothesis

I thought that the eggshells wouldn't be very strong. Apparatus : 4 cleaned eggshell halves scissors textbooks plasic cups plastic spoon paper towels vinegar

Method:Part 1

1. I took 4 cleaned eggshell halves. 2. My mom helped me break the eggshells in half so they were even. 3. I placed the shells open side down so I could place the textbooks on top of them. 4. I carefully put the books on one by one on the eggshells until the eggshells broke.

Method:Part 2

1. I took several pieces of the broken eggshells most of them the same size and put them in a cup. 2. I also took a whole egg and placed it in a cup. 3. I poured enough vinegar in the cups to cover the eggshells and egg. 4. I observed the broken eggshells after 5 minutes and also the next day, and recorded my observations. 5. I also observed the whole egg after five minutesand again in the morning and recorded my observations.

Observations

Weight of I placed one textbooks.

I placed one textbook at a time o the eggs and and they broke when I had 10lbs. Eggshell in vinegar after five minutes The lining of the eggshell inside the egg started to come off. Egg in vinegar after five minutes The egg started to get foamy and tiny bubbles started to form on the whole egg. Eggshell in vinegar overnight The vinegar has taken away all the eggshell and has left the lining and bubbles have formed on the surface of the cup. Egg in vinegar overnight The whole egg is still whole but the shellhas come off it and has foamy bubles all over it.

Conclusions

After my experiment, my conclusions are; eggshells can hold up to 10lbs. and an egg won't break when put in vinegarover night. I leaned that they are wery strong because they are made out of calcium and magnesium salts. The pressure from the weight doesn't press down on any single point, instead it travels down the curved side to the widest of the dome. I also learned that the outer surface of the eggshell is covered by the cuticle. The cuticle adds strength to the shell, gives the shell its texture, and provides a barrier against bacteria.