How did the Vinegar affect the egg shell?
The shell of the egg is made mostly of calcium carbonate (like chalk). Vinegar dissolves the calcium in the shell. The bubbles you saw when you first put the egg in the vinegar was caused by the gas that is created as a side-effect. Vinegar has, among other things, a chemical called Acetic Acid (about 3% of it is acetic acid). Egg shells contain calcium carbonate. Calcium carbonate in the egg shell reacts with vinegar to form carbon dioxide (can be seen as bubbles in the vinegar). If you put the egg in a strong solution like your syrup what happens is this: The strong solution is mostly sugar with very little water. There is more water in the egg even with the egg’s protein. So there is more water in the egg, flowing out, than there is water in the syrup, flowing in. This means that your egg in syrup will dry up and the syrup will be diluted.
