What happens when one egg is drowned in vinegar, syrup, and water each for 24 hours?
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.
766874
Don't drink or eat anything for at least 3-4 hours after you vomit. Then start with very small amounts of clear liquids only. If you keep these down, advance your diet slowly ie. plain toast, saltine crackers, very bland foods. If, after this, you continue to not be able to keep fluids down, you may become dehydrated. Make an appointment with your doctor at this point.
421210
the shiit inside the egg..
649316
It should come out in the end.  Eat some Raisin Bran.\n\nI do hope you're joking.\n\nIf it's still in there after a day, you need to see a doctor.
472195
The answer is an egg.
779014
EWWWWWWWWW ARE U CRAZY ?? \nROTTEN EGG ?? FOR GOD SAKE INAZZZZZ YOU ARE TO MUCH !!LOL......... !!\nI WANT TO PUKE NOW !!LOL...
39933
You description does not match your question, unless of course the question is a metaphore.  Maybe add some more detail to this question?\n\n\nHard-cooked eggs (eggs cooked in the shell in water) should never be boiled - simmer them in water. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk. \n\nTo correctly cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. \n\nSoft-cooked eggs:   3 to 5 minutes \nMedium-cooked eggs:  7 to 8 minutes \nHard-cooked eggs:  approximately 15 to 20 minutes \n\n\nStorage: Hard-cooked eggs in the shell can be refrigerated up to one week. Out of the shell, they should be used immediately.\n\nMicrowave: You cannot hard-cook eggs in a microwave (they'll explode), but if you find after peeling an egg that it is not quite done at the center, pierce it once or twice with a fork, set microwave to medium power and cook the egg for 10 to 20 seconds before checking for doneness.\n\n\nTips: To tell if an egg is hard-cooked or raw, place the egg on its side and spin it evenly on a level surface; if it wobbles, it is raw.\n\n\nHow To Peel Hard-Cooked Eggs Easily: \n\nThis is what I do:\n\nI place the eggs in the pan they were cooked in and add cold water. \n  \n\nI then crack the eggs under water (this seems to help loosen the membrane under the shell). \n  \n\nStart peeling at the larger end, where the air pocket is, and remove the shell under running water to make the shelling easier. You must get a hold of the membrane under the shell when you remove the shell. Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.
41572
Okay,this information is real!The egg's shell will be partially dissolved and it soon be very soft.Try this to a bone,(any bone recommended chicken bone) and you will get the same results.(It will be so soft that you can tie it into a knot!)
218354
As soon as it lay its eggs, it will die the same day.
275435
4 to 6 min. for soft boiled, 12 to 15 min. for hard boiled eggs. Always put eggs in pan first,then fill up with water and boil. If you put it in boiling water first some eggs might crack and taste a little watery. After 12 to 15 min. rinse eggs under cold water so that the yolk stays nice and yellow,not a sligtly green ring around it.
418312
nothing will happen, it will just get soaked. But if you used acid or diluted acid it will become more thin. Acid will eat away the shell.
1166167
if they drop them they* break hehe check ya later ♥\n*(if that wasn't clear to you because i'm weird i mean the eggs would break lol)
516678
It depends on the food and how long it's left out. It will not rotten in the next 5 minutes, it may in a few hours. If the food has spices or salt it may last longer b/c it will be able to fight off the bacteria.  THis is way too general of a question.
518749
vinegar and lots of water
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!
549901
you have to take pretty much the entire bottle but it is not guarantee that you will die. some people mite get sick and throw up. it mite screw up your stomach and your immune system. you will live in pain for the rest of your life recovering it. the effect is not fast it could take up to 30 minute to 1 hour to get results. its more likely you will just end up sick and you will suffer instead of sudden death. you can only have sudden death and quick death if you overdose on hard drugs like heroin, cocaine, etc. you just fall asleep and die.
702149
salt water is heavier than fresh water. If the water is salty enough, the egg will float. Otherwise, it will sink.