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Egg soaking in vinegar bubbles (acetic acid) dissolving the shell (Calcium Carbonate)

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CaCO3 + CH3CO2H = Ca(CH3COO)2 + CO2 + H2O

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CaCO3 + CH3CO2H = Ca(CH3COO)2 + CO2 + H2O

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Calcium Carbonate and Acetic Acid to create CO2

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Calcium Carbonate and Acetic Acid to create CO2

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When you let an egg soak in vinegar, the acetic acid willreact with the calcium carbonate in the eggshell (alongwith the fats and proteins in the egg). As a result of thisreaction, the vinegar completely dissolves the shell,leaving behind the soft and bouncy hard-boiled egg,covered only by a thin membrane. 

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When you let an egg soak in vinegar, the acetic acid willreact with the calcium carbonate in the eggshell (alongwith the fats and proteins in the egg). As a result of thisreaction, the vinegar completely dissolves the shell,leaving behind the soft and bouncy hard-boiled egg,covered only by a thin membrane. 

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After the reaction, the shell turns into a fizz (CO2) on top of the vinegar showing that a chemical reaction took place

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After the reaction, the shell turns into a fizz (CO2) on top of the vinegar showing that a chemical reaction took place

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The Briggs-Rauscher Oscillating Color Change Reaction

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When the 3rd solution is added

HOI + CH₂(CO₂H)₂  ICH(CO₂H)₂ + H₂O

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KIO3 H2SO4 HOOCCH2COOH MnSO4 + H2O H2O2 The radical process forms hypoiodous acid at a much faster rate than the nonradical process.

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KIO3 H2SO4 HOOCCH2COOH MnSO4 + H2O H2O2 The radical process forms hypoiodous acid at a much faster rate than the nonradical process.

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The amber color results from the production of the I2. The I2 forms because of the rapid production of HOI during the radical process. When the radical process is occurring, HOI is created faster than it can be consumed. Some of the HOI is used while excess is reduced by hydrogen peroxide to I-. The increasing I- concentration reaches a point at which the non radical process takes over. However, the non radical process does not produce HOI nearly as fast as the radical process, so the amber color begins to clear as I2 is consumed more quickly than it can be created. Eventually the I- concentration drops low enough for the radical process to restart so the cycle can repeat itself.The deep blue color is the result of the I- and I2 binding to the starch present in the solution.​

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The amber color results from the production of the I2. The I2 forms because of the rapid production of HOI during the radical process. When the radical process is occurring, HOI is created faster than it can be consumed. Some of the HOI is used while excess is reduced by hydrogen peroxide to I-. The increasing I- concentration reaches a point at which the non radical process takes over. However, the non radical process does not produce HOI nearly as fast as the radical process, so the amber color begins to clear as I2 is consumed more quickly than it can be created. Eventually the I- concentration drops low enough for the radical process to restart so the cycle can repeat itself.The deep blue color is the result of the I- and I2 binding to the starch present in the solution.​

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This chemical reaction is based upon color change and it is quite apparent

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This chemical reaction is based upon color change and it is quite apparent

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Burnt Sugar on top of Creme Brulee

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Product is carbon

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This Happened because when heat was added to the sugar, the oxygen and hydrogen bonded to make water vapor and evaporated due to the heat. Once this happened, all that was left was the carbon.

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This connects to f.a.c.t.s.s for many reasons

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This connects to f.a.c.t.s.s for many reasons

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When the sugar was burnt, its gave off a particular aroma, turned black, changed in temperature, and created water and carbon in the process.

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potassium chloride and silver nitrate reaction

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showing the reaction of potassium chloride/KCL(aq) and silver nitrate/AGNO3(aq)...form silver chloride/agcl(s) and potassium nitrate/kno3(aq)..i use iwaki pyrex under license boiling tube.. :-)

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AgNO3 (aq) + KCl (aq) → AgCl (s) + KNO3(aq)

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AgNO3 (aq) + KCl (aq) → AgCl (s) + KNO3(aq)

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Connects to f.a.c.t.s.s. because a precipitate is formed

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Connects to f.a.c.t.s.s. because a precipitate is formed

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Wood and heat formed 6CO2(g) and 5H2O(l)

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Wood and heat formed 6CO2(g) and 5H2O(l)

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Similarly to the sugar burning, when wood burns the hydrogen and oxygen atoms form water and escape the wood as steam. Then all that is left is carbn

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because temperature is involved

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Iron Oxide is formed when Iron and oxygen are mixed

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Iron Oxide is formed when Iron and oxygen are mixed