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標題:
雞蛋既浮沉
發問:
雞蛋放入未煮沸的水，是沉的；但放入水中煮熟後，是浮的。 我想問點解會咁既？ 唔該，請用粒子理論或熱漲冷縮的原理解釋。
最佳解答:
此文章來自奇摩知識+如有不便請留言告知
黃俊彥! 科學作業改正真令學生辛苦 但改正才令考試更好 我明白的 因為熱力(沸水)使雞蛋的粒子撞擊頻率、運動、距離、總體積都增加 使雞蛋的總密度比水的密度低 因此 雞蛋便浮在水面上
其他解答:
If you compare the weights of a raw egg and a boiled egg, you can find that the weight of a boiled egg is smaller than a raw egg. The difference of the weights is due to the loss of water content within the egg shell during boiling. During boiling, the water molecules within the egg shell become evaporated and escape through the egg shell into the surrounding boiling water. As the water content within the egg shell decreases gradually, the boiled egg becomes lighter and it finally floats on the boiled water.
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