what happns to an egg if put in the freezer?
107238
Gets cold, freezes.  Maybe cracks.
1047658
You putting it in the freezer is probably what saved it.  if you had not kept it cold, it probably would have drowned. (ever see the movie "The Abyss"? that's essentially how one of the main characters survives.  then again, it's just a movie.)  \n\nmany insects and lower forms of life are like that.  also works well with spiders.
778706
the coldest i meet is that it become ice when i eating boiled egg ,
1111537
i do as it hekps it to disolve ..\nin the moring i disolve the protein in boiling liquid then i put it in the fridge so later it is cool and refreshing
31159
Polystyrene egg box.\nDistribute the quarters in the eggcups evenly to avoid capsize.
496337
Actually, you might find that some water may pass into the egg during the cooking process by Osmosis. Google or wikipedia this to find out how it works.\nIt will probably be only a tiny change though.
613903
You put a man in a fridge?\nPut him in the freezer and he'll be fine!
755930
In an egg, the white is basically all protein and the yolk is basically all fat (there may be trace amounts of each in the other, and a tiny bit of carbs is also in there somewhere).  A large egg white contains about 6.5 grams of protein, or about 26 calories (6.5 gm X 4 calories/gram of protein).  You can check other sizes of eggs here:\n\nhttp://www.calorieking.com/foods/calories-in-eggs-chicken-egg-whole-raw-fresh_f-Y2lkPTE2MDcxJmJpZD0xJmZpZD02ODg0NyZlaWQ9MTAxNDMxNDA4JnBvcz0zJnBhcj0ma2V5PWVnZw.html
461815
you do the experiment yourself places a cup of cold and hot water in your freezer, the hot water will freeze first, the\nhotter the water the faster it will freeze
791073
Soak an egg in vinegar for about 2 days (?). The vinegar (ethanoic acid) acts on the egg shell (calcium carbonate) and denatured the contents of the egg, until ultimately, the whole egg becomes rubbery. You can actually then bounce the egg and it won't break.
773618
A few facts. Eggs that are on the market are not fertilized. Eggs that have been refrigerated will not hatch.(those from the store)\n\nIf you can get fertilized eggs, keep them warm.Chicks require a high temperature also.  Although there should be a 50 : 50 ratio of male to female, males are weeded out of the mix very early. Those are the ones that are available for Easter chicks. Chickens eat their weight every day. \n\nI do not know what you have available, but you could make a hypothesis regarding the color of the eggs and the color of the chicks.
966792
Eggs are prone to the same bacteria as other foods.  Refigeration slows that growth, but doesn't stop it.  Also, egg shells are not made of lead.  They are permiable to oders and other things in the refigerator, just as a piece of meat would be.  All of those icky things can seep into an egg shell just as easily as anything else (think about how dying easter eggs also gives the tint of that color to the inside of the egg).
310069
First, all the eggs laid will have already been fertilized so the eggs not being fertilized is not an issue.\n1. Rainy weather will destroy eggs.\n2. Predator insects will eat the eggs.
22010
by given more protein from egg. and consultansion with the doktor
563870
How about making some jello in the specimen cup with the egg instead of the water, and don't freeze it.
805939
Alternatively, you might way to try filling a 17" x 17" x 7" box with tiny chopped up styrofoam.  You might have to experiment with the size to make sure that the egg doesn't push all the way to the bottom and crack.  The idea is to maximize the size of the crater the egg will make without bottoming out, which means maximum distribution of transferred kinetic energy. Maybe you can have larger pieces at the bottom, and use sucessively smaller pieces towards the top of the box, to avoid having to experiment much with the sizes.
740948
1) facilitated diffusion (passive process involving a transport carrier)\n\n2) most of the dissolved substances are inside the egg so water would flow in to try and equilibrate (expands, lyse)\n\n3) in corn syrup the substances are on the outside so the water would flow out (shrinks)