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Nov 21, 2011 ... An egg sinks to the bottom of the glass when it is immersed in a fresh - clean water. ... The reason for this behavior is the density of the liquid in which the egg is submerged. ... it was great helped me to get 78 out of 80 marks.
Dec 31, 2010 ... FLOAT AN EGG IN THE MIDDLE OF WATER!! (DENSITY ... Dude do I have any brain problems or something you overreact to everything.


Apr 10, 2014 ... In fact, if you add enough salt, you can make the water so dense that an egg will actually float in it! Explore how this works in this science activity ...


Enjoy fun science experiments for kids that feature awesome hands-on projects and activities that help bring the exciting world of science to life. Make an Egg ...


Apr 25, 2017 ... This explains why it is so difficult to submerge in the Dead Sea or a flotation tank. ... Table salt will work, but the additives will make the water cloudy so it is preferable ... Raw eggs, when lowered gently into salt water, will float.


Apr 24, 2017 ... Ice floats in water because water has a higher density. ... where you can submerge the object and drop the sinker weight into the water. ... fit your object, put a cylinder in a basin, fill it to the top with water and measure the overflow into the basin. ... How Much Salt Does it Take to Make an Egg Float in Water?


An item will float when it has a lower density than the fluid in which it is placed, due to a ... Even more interesting, you could get the egg to float in the brine, then pour in cooking oil. The oil is less dens than water, so it will float on the water, and the egg will float on the water, but be submerged in the oil. If the salt water were ...


Have you ever noticed that it's easier to float in the ocean than in fresh water? ... the amount it would push out of the way if submerged -- it will sink in that fluid. ... as an egg, will float in salt water if there is enough salt in the solution to make it ...


Mar 22, 2017 ... If it sinks to the bottom, it's fresh, perfect for poaching and soft-boiling and making souffles. If it stays submerged with its wide end up, it's older but still good for most uses, especially hard-boiling (where the ... If it floats, toss it.