고무알의 화학 공식에 숨겨진 과학 탐구

탄력 계란 또는 벌거벗은 계란으로도 알려진 고무 계란은 집이나 교실에서 할 수 있는 재미있고 교육적인 과학 실험입니다. 이 과정에는 날계란을 가정에서 흔히 사용하는 재료에 담가서 고무처럼 탄력 있는 껍질을 만드는 과정이 포함됩니다. 하지만 이 매혹적인 변화 뒤에 숨어 있는 화학적 공식은 정확히 무엇입니까?

고무알을 만드는 핵심 성분은 약산인 식초입니다. 달걀을 식초에 담그면 산이 달걀 껍질의 탄산칼슘을 분해하기 시작합니다. 탄산칼슘은 달걀 껍질의 주성분으로 내부의 연약한 달걀을 보호하는 강도와 구조를 제공합니다.

식초가 탄산칼슘과 반응하면서 이산화탄소 가스가 발생하는데, 이는 달걀 표면에 거품이 생기는 것으로 볼 수 있습니다. . 이 화학 반응은 달걀 껍질을 약화시켜 달걀 껍질을 부드럽고 유연하게 만듭니다. 시간이 지남에 따라 식초는 계속해서 달걀 껍질을 녹이고 고무공처럼 늘어나고 튀어오르는 고무막을 남깁니다.

식초와 ​​탄산칼슘 사이의 반응에 대한 화학식은 다음과 같이 나타낼 수 있습니다.

CaCO3 (s ) + 2CH3COOH (aq) \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\→ Ca(CH3COO)2 (aq) + CO2 (g) + H2O (l)

이 방정식에서 CaCO3는 고체인 탄산칼슘을 나타내고, 2CH3COOH는 2분자의 아세트산(주성분)을 나타냅니다. 식초), 수용액에 들어있습니다. 이 반응으로 인해 아세트산칼슘(Ca(CH3COO)2), 이산화탄소 가스(CO2) 및 물(H2O)이 생성됩니다.

이산화탄소 가스의 형성으로 인해 계란 표면에 기포가 나타납니다. 가스가 방출되면 달걀 껍질 내부에 압력이 발생하여 달걀 껍질이 팽창하고 더욱 유연해집니다. 이것이 고무 계란에 깨지지 않고 튀어 오르고 늘어날 수 있는 독특한 특성을 부여하는 것입니다.

식초가 막을 통해 스며들어 계란의 맛을 바꿀 수 있으므로 고무 계란은 먹을 수 없다는 점에 유의하는 것이 중요합니다. 내부에. 또한 껍질이 약해지고 식초에서 나온 박테리아가 포함될 수 있으므로 실험 후에 계란을 섭취해서는 안 됩니다.

전체적으로 고무 계란 실험은 화학 반응과 산의 특성을 배울 수 있는 재미있고 흥미로운 방법입니다. 그리고 기지. 일반 달걀이 고무처럼 탄력 있는 공으로 변하는 이면의 화학식을 이해함으로써 우리는 이 간단하면서도 흥미로운 실험 이면의 과학을 이해할 수 있습니다.

결론적으로, 고무 달걀의 화학식은 식초와 탄산칼슘 사이의 반응을 포함하여 결과적으로 계란에 독특한 특성을 부여하는 이산화탄소 가스와 고무 막의 생성에 사용됩니다. 이 실험은 화학의 경이로움을 탐구하고 그 과정에서 직접 체험해 볼 수 있는 좋은 방법입니다.

집에서 고무알 실험을 만드는 방법

탄력 계란으로도 알려진 고무 계란은 집에서 쉽게 할 수 있는 재미있고 교육적인 과학 실험입니다. 이 실험에는 날달걀 주위에 고무 같은 껍질을 만들어 달걀을 탄력 있고 촉감이 좋게 만드는 것이 포함됩니다. 이 과정에서 발생하는 화학 반응은 흥미롭고 산과 염기의 특성을 배울 수 있는 좋은 방법이 될 수 있습니다.

고무 달걀을 직접 만들려면 날달걀, 백식초, 식초 등 몇 가지 간단한 재료가 필요합니다. 유리나 플라스틱 용기, 그리고 약간의 인내심. 이 실험의 핵심 성분은 식초인데, 이는 달걀 껍질의 탄산칼슘과 반응하는 산입니다. 이 반응은 껍질을 녹이고 계란에 탄력 있는 질감을 주는 고무막을 남깁니다.

실험을 시작하려면 날달걀을 유리나 플라스틱 용기에 넣고 백식초로 덮으세요. 계란이 식초에 완전히 잠겨 있는지 확인하십시오. 이렇게 하면 반응이 고르게 일어나는 데 도움이 됩니다. 달걀을 식초에 최소 24시간 동안 담가두세요. 좀 더 고무 같은 질감을 원한다면 더 오래 놔둘 수도 있습니다.

계란이 식초에 담가지면 달걀 껍질 표면에 거품이 생기기 시작합니다. . 이는 식초가 껍질에 있는 탄산칼슘과 반응하여 이를 분해하고 용해시키고 있다는 신호입니다. 시간이 지나면 껍질이 부드러워지고 고무질이 되어 깨지지 않고 계란을 부드럽게 짜낼 수 있습니다.

24시간(또는 그 이상) 후에 조심스럽게 식초에서 계란을 꺼내 찬물로 헹굽니다. 식초로 인해 계란이 약간의 물을 흡수하게 되었기 때문에 이제 계란이 이전보다 약간 더 커진 것을 볼 수 있습니다. 껍질은 만졌을 때 부드럽고 고무질이며, 평평한 표면에서 가볍게 튀겨 탄력 있는 특성을 확인할 수 있습니다.

이 실험 중에 발생하는 반응의 화학식은 다음과 같습니다.

CaCO3(계란 껍질) + 2CH3COOH(식초) \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\→ Ca(CH3COO)2(아세트산칼슘) + CO2(이산화탄소) + H2O(물)

이 반응에서 식초(아세트산)는 달걀 껍질의 탄산칼슘과 반응하여 아세트산칼슘, 이산화탄소, 물. 이산화탄소는 달걀 껍질 표면에 기포가 형성되는 원인이고 물은 껍질을 부드럽게 하고 고무 같은 막을 만드는 데 도움이 됩니다.

전체적으로 집에서 고무 달걀을 만드는 것은 간단하고 흥미로운 과학 실험입니다. 산과 염기의 성질에 대해 가르쳐주세요. 식초를 사용하여 달걀 껍질을 녹이면 재미있게 놀고 관찰할 수 있는 교육적이며 탱탱하고 질퍽한 달걀을 만들 수 있습니다. 그렇다면 여러분의 주방에서 화학의 마법이 실제로 작용하는 모습을 직접 확인해 보시는 것은 어떨까요?