Dr Andrea Sella is an inorganic chemist at University College London and an EPSRC Senior Media Fellow. He explains how understanding the spinning of eggs can improve our lives.
Andrea Sella
November 6, 2008 – 2:34 PM
Dr Andrea Sella is an inorganic chemist at University College London and an EPSRC Senior Media Fellow. He explains how understanding the spinning of eggs can improve our lives.
2 Comments
A more striking demonstration can be made if you spin the eggs on their sides, stop them briefly, then take your hand off; the uncooked will start to spin again (albeit more slowly than before), whilst the cooked will not - much more convincing!
Brilliant piece!
You can freeze the egg instead of hard boiling it. It too will spin, and then you may make scrambled egg of it when it defrosts. (Scrambled egg is less expansive in the digestive tract than hard boiled egg.)
Also: a frozen egg will bounce nicely. An experiment can be conducted with students trying to replicate your egg bounce. (Experiment is more interesting if you - unnoticed - substitute fresh egg for the frozen one you used.)
Platero