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Q:
Why does an egg soften in vinegar?
A:

The eggshell is made of calcium carbonate. Vinegar contains 5% acetic acid, and that is what dissolves the eggshell. All that is left is the membrane that runs between the shell and the egg white, while the shell itself is gone. As for bones, the acetic acid dissolves away the calcium in them, and they are no longer hard.

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December 10, 2017

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