What effects do the amount of salt have on the ability of an egg to float?
820799
Weight. "An object goes as deep as the amount of mass it can move upwards", so that's why... the more salt, the heavier the water and less the egg can descend.
58571
That depend upon what do you mean by float.  If you want the top of the egg to just barely stick out of the water solution then you only need to make the water slightly more dense than the egg.\nThe density of both the yolk and white is about 1.035, but this is only 89% of the total.  Most of the remaining 11% is the shell (which is mostly calcium carbonate) with a density of about 2.8 grams per cubic centimeter.  If you do the math and then convert into regular measurements, it comes out about 4 tablespoons per cup of water to get an egg to just float.  Adding more salt will make the egg float higher.  The upper limit of salt addition seems to be about 7 ½ or 8 tablespoons (no more salt will dissolve unless you heat the water).
100455
Here's the thing: \nAdding salt to water actually increases the boiling point of water, so depending on how much salt you use, your boiling point of salt water could be something like 105 degrees celsius instead of 100.  Boiling point raising is an example of a colligative property, which is a property that is not dependent on what kind of particles you're using, just how many particles there are.  So if you added more salt, the water's boiling point would be higher.  \n\nThat means that your water would have to be at a higher temperature to boil.  This means that reasonably, it would take longer for you to get your water to that higher temperature, but not by a lot.  It would be roughly the same amount of time.  \n\nThe trick, though, is that because your water is boiling at a higher temperature, whatever you're cooking in that water is going to cook faster.  You're cooking it at 105 degrees instead of 100, so whatever you're cooking in the water will be done faster.  That's probably what your high school chemistry teacher meant.
64495
The pressure within a chicken egg may be rather nominal, because eggs breathe without lungs.  Oxygen is free to diffuse through the shell.  Water is nearly incompressible, the effect even seven miles down at the bottom of the sea is nil.  Gas is highly compressible and you have to halve the volume to double the pressure at constant temperature, per the perfect gas laws.\n\nMost boiled eggs are not perfectly ovalic because there is an air space within the shell.  That air space would resist any increase in "hydraulic" pressure and excess gas should diffuse out of the shell.\n\nOf course a spoiled egg may build up pressure due to rapid decomposition and an egg shell would be fairly strong to retain it.  Never microwave eggs because they may build up steam pressure and make a real mess.  Early microwave machines had perforated plastic doors rather than solid glass and I recall one unhappy fellow who received a polkadot egg spattered shirt.  Good luck.
1154007
hmmm, interesting, I should imagine it's related in some way to the specific heat capacity of an egg vs that of water, as well as the entropic changes involved with the egg yoke and egg white denaturing....need to think more about this\n\nedit...I don't see the full relevance of this equilibrium argument, it merely describes the time taken for heat to permeate the egg, nothing about itsd heat capacity relative to water. That all the water is the same temp is due to its thermal conductivity. Granted in a practical environment time is a factor, because you would be losing heat to the environment from the system whilst keeping the water boiling. I think we need to lay down some assumptions. What kind of egg are we delaing with and is it to be hard or soft boiled (changes of state)
552514
As one adds the salt there is increase in boiling point due to the elevation in it which is the result of the colligative properties.\nTherefore pure water (free from any salt) has the lowest boiling point.
909747
2000-2500 mg a day for salt is what's recommended.  \n\nKosher or sea salt will provide less sodium mostly because the crystals are bigger.\n\nA good rule of thumb is to not add salt unless you're cooking from scratch.  Nearly all prepared food has more than enough sodium already.
903478
fat content\n\n\nthe fattier it is, the more it'll float
362440
There are many possible implementations, but the underlying principle is the same... there are 2 strategies\n\n1) Trying to extend the eggs acceleration (reducing to 0m/s) as long as possible, so the rate of slowing down is reduced.  This reduces the force on the egg's structre.\n\n2) Trying to reinforce the structure of the egg (encasing in plastic or styrofoam or rubber) such that it can structurally survive the rapid acceleration to 0m/s upon hitting the ground, because the force on the egg is evenly distributed across it's surface.
836307
The amobea will shrivel and die.  Osmosis causes solutions to find equalibriam by moving from places of high concentration to low conetration.  Because the solution of saline in the water is high there is a lower concentration of free H2O that that in the cytoplasm of the amobea; thus the H20 from within the amobea will move, throgh the membranous cell wall trying to create a balance where both bodies (saline solution and cytoplasm) have equal parts sodium and H2O\n\nleave the kid be...if you had this stuff when you were in school you would have used the hell out of it.   Don't pretend you wouldn't...Besides...it is a valid research tool...qualitative research.
735042
I'll address this as a formal type of trial, kind of give you the extremes first, and you'll need to tone it down to the level that you're looking to do.  \n\nFirst, and I'd say most importantly, you need to do this to much more than one egg.  What your teachers will be looking for is a stistically signifigant amount.  If you do one, your answer is 100% one way or the other, which isn't too helpful.  \n\nSecond, I would do each egg in "regular" water first.  Since, when they were boiled, they were already exposed to that type of water, there isn't much chance of them being contaminated in any way.  I would then make a chart something like this\n\nEgg #   |  Floated in norm...  |  Floated in salt...  \n   \n     1                        no                       yes\n\netc.\n\nYou'll want to, in some way, be able to compare these, so that you can quantify your results.  For example  "85% of the eggs tested were more boyant in salt water than in normal water..."  \n\nWays to improve\nThe only big thing I can think of here, with out changing this to a general which liquid is most bouyant, is be consistant.  Check and make sure that the water levels are close, you don't want 6 inches of salt water and only 4 of normal.  Check the temperature of the water, if one is hotter it will help its bouyancy.  Make sure to use the same mixture of salt to water each time, if you use more than one container.  And consider using bottled water, probably not necessary at all, but tap water has a lot of other stuff in it.  \n\nMost importantly, write down everything you do.  Say you checked the water temp.  Tell them that the ratio of salt to water was the same every time (and what it was).  The more details you give them, the more through you show yourself to be.  Have fun, maybe you can make egg salad after you're done!
188594
I'm also amazed at the answers including the preceding one. It's true it's all about bouyancy. But is bouyancy affected significantly by the dissolved oxygen in the tissues? According to the ref., bouyancy is just about lung capacity, bone, fat and muscle ratios. And of course the salinity of the water. Also, panic-induced body tension can reduce lung capacity and muscle performance.  \nAnyway, a change in tissue oxygen level would happen slowly; it's a diffusive process. Second, the density difference of water with and without dissolved oxygen has to be minute since oxygen is only sparingly soluble.
914782
I actually turned this exact lab in at the begining of this semester for my College Bio class for Osmosis.  The shell of the egg does dissolve in the vinager and the egg still has the membrane attached.  After being in the vinegar you put it in the syrup and the syrup draws the water out of the egg because the syrup is heavier and has larger molecules that will not go into the egg and the egg is all shriveled up and the volume of the syrup is increased by 50 ml after being in the H2O for 24 hours it will draw the water back into the egg and your volume will decrease by 50ml.  It feels like a water balloon it is awesome.  If you get a chance, go ahead and do the experiement, I had my 8 year old help me and then he took it to school for show and tell.
232984
Well, while I don't want to do your physics project for you (I did this one myself so I know what works and what doesn't), the basic thing you need to consider is not protecting the shell, but reducing the IMPULSE on the shell - you know what IMPULSE is right?\n\nIMPULSE is change in momentum over time:\n\nI = (M_start - M_end) / time\n\nSo say you have a car with a momentum of 2000, and it hits a brick wall, and the collision takes 0.2 seconds.  The impulse on the car is\n\nI = (2000 - 0) / 0.2 = 10000 kg*m/s^2 (which you may recognize as a unit of force, or NEWTON)\n\nSo you might be able to find out what the impulse necessary to break an eggshell is, but I would suggest simply trying to find a method to reduce that impulse.\n\nSo you have two ways to reduce the IMPULSE on the egg:\n\n1.  Reduce the change in momentum.  How do you do that?  Momentum is mass X velocity, so since the egg's mass is probably fixed, you would want to reduce the falling velocity of the egg - think parachute or some other method of 'floating' so it doesn't fall at full speed.\n\n2.  Increase the amount of time it takes for the egg to hit the ground.  This may sound hard to do, but think about something like falling through soft cotton stuffing - the egg will move through the stuffing, slowing down as it does, and hopefully if you design it right, the egg will stop sliding through the stuffing before it hits the ground.\n\nSo there you go.  When I did this, I used the stuffing approach because our teacher prohibited any kind of floatation devices (essentially ruling out Method 1), but my egg broke because I packed the stuffing too tightly.
149451
Objects float because the density of the object is less than the density of the liquid. If you increase the density of water by dissolving something, such as sugar or salt, in it and create a situation where the density of the water exceeds the density of the egg, the egg will float.
1020573
it does but it's diluted.Some bodies of water have higher salt content than others.
735098
Regular salt will be just fine my friend.\nGood Q\nGood luck