In elementary school we had a competition like this where we had to make something that would protect an egg being thrown of the gym roof( 30ft). I took a bleach jug and cut a door/flap( top/bottom/one side) that I could open reach through to place the egg. The plastic was stff enough to spring back to hold the door closed. I lined the interior with bubble wrap. I placed 4-5 full layers on the bottom, then I placed layers that had a hole in the center to hold the egg snugly in place. I left enough room so I could still grab/remove the egg. I then made a hole in the cap were I tied stings that ran up to a parachute I made out of plastic( painters drop cloth). The parachute needs to be cut in a multi point star shape so it opens properly. You can test it without the egg to adjust the string length. The end result was so well thought out, it could have be deployed from a plane and not break the egg.
Better if you don't. In any case, a girl nine years old can usually not get pregnant.
No an egg is not a sphere. It is an ovoid. This shape is named after the shape of an egg.
A sphere (ball) and an ovoid (egg).A sphere (ball) and an ovoid (egg).A sphere (ball) and an ovoid (egg).A sphere (ball) and an ovoid (egg).
48th egg
The twisted strand in egg whites is called a chalaza. It is a structure that helps hold the yolk in place within the egg.
Egg is a binder that helps to hold the cookie together.
The zona pellucida is a glycoprotein layer surrounding the egg that helps prevent multiple sperm from fertilizing it. Upon fertilization, the zona pellucida changes its structure to prevent other sperm from entering the egg.
The lithosphere of an egg is the hard outer shell. It provides protection for the inner contents of the egg and helps maintain its structure.
It helps the breadcrumbs stick better... Remember they used to use flour and water as a glue back in the day!When you mix the flour and egg together it forms a paste that helps hold the breadcrumbs to the chicken
Egg yolks help to hold the filling of the pie together.
Warm the egg whites to room temperature before whipping; this helps a better foam to form.
Cream of tartar helps to stabilize the egg white foam due to the charge that the proteins in the eggs hold without it.
No. But it does enrich their diet, and helps eggs taste better and the hens be healthier.
Detergent helps to break down the proteins and lipids in the egg membrane, while the reducing agent helps to weaken the disulfide bonds holding the proteins together. Both are needed to fully dissolve the egg because they work together to disrupt different components of the egg's structure.
yes because the salt water carries an extra strong protine flavor that is strong enough to hold an egg!
yes egg domes can hold up to three books then they