Die verschwundene Eierschale - Säuren und Basen

from Alltagschemie Hosted by Johannes Vogel

Wenn man ein Ei in Essig einlegt, dann löst sich die Schale langsam in nichts auf und ein flexibles Ei bleibt zurück. Brotteig geht auf, wenn man Backpulver nimmt. Warum das so ist, besprechen wir in dieser Episode. Quellen Inorganic Chemistry by C. E. Housecroft, A. G. Sharpe 1st Ed. 2001 ISBN 0582-31080-6 General Chemistry by D. D. Ebbing 5th Ed. 1996 ISBN 0-395-74415-6 Organic Chemistry by Clayden, Warren & Wothers https://en.wikipedia.org/wiki/Sodium_bicarbonate https://en.wikipedia.org/wiki/Proton The eggshell in vinegar experiment: https://www.youtube.com/watch?v=khgOTDvG-4A https://en.wikipedia.org/wiki/Baking_powder

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Die verschwundene Eierschale - Säuren und Basen

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This episode was published on May 17, 2020.

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