Eggs are one of the common foods in our daily life. Eggs, also called chicken eggs and eggs, are laid by hens. There is a hard shell outside, and there are air chambers, egg whites and yolk inside. They are rich in various nutrients and are one of the foods commonly eaten by human beings. If the egg is fertilized, it will hatch about 2 1 day. So, what is the knowledge about physics in eggs?

Start with the shape of the egg. Have you ever wondered why eggs are oval instead of round? The oval shape can prevent the eggs from being crushed. Once upon a time, there was a man who boasted of his infinite strength. Someone gave him an egg to crush with one hand. The man held the egg in his palm, and though he tried hard, he didn't crush it. The reason why an egg can't be broken is because it is oval in shape. When we hold an egg in the palm of our hand, the pressure on the egg surface is equal. This pressure is not enough to break the eggshell, so the eggshell is not broken. The gas and water in the hen constitute pressure, which exerts pressure on the eggs when they are discharged from the cloakroom. In order to prevent eggs from being crushed by pressure, eggs can only be oval. Have you ever seen a child blow soap bubbles? When soap bubbles have not completely left the bubble blowing tube, they are oval, because soap bubbles have to bear the pressure in the air, just like eggs are oval. In fact, there is another reason why eggs are oval rather than round, that is, oval can reduce the use of calcium in eggs. I won't explain it here.

There is only a lot of physics in eggs. For example, what is the state of the yolk in the egg white? Obviously suspended. This involves the knowledge of buoyancy. Buoyancy refers to the pressure difference between the upper and lower surfaces of an object in a fluid (including liquid and gas). In 245 BC, Archimedes discovered the principle of buoyancy. The definition of buoyancy is F -F, and the calculation formula can be written as gV row of ρ liquid. That is to say, in an egg, because the buoyancy of the yolk is equal to the gravity of the yolk, the yolk can be suspended and the yolk is in equilibrium.

Eggs also have many applications in life, such as how to tell whether two eggs are cooked or not without opening them? Let's discuss this problem below. You know, if you want to distinguish between two objects, you must first understand their differences. Also here, what is the biggest difference between two raw eggs and cooked eggs? Obviously, an egg is solid and an egg is mushy, which is characterized by fluidity. So we use this feature to distinguish them. Now the distinguishing steps are as follows:

First, put two eggs on a horizontal plane, and then turn them over. Secondly, hold these two eggs with your hands and let them go quickly. Observing this phenomenon, we can see that by pressing and releasing them quickly, an egg will continue to rotate and an egg will immediately stop rotating. Why is this? Because the egg that keeps spinning is a raw egg, and the egg that stops immediately is a cooked egg. When we rotate, the egg white in the raw egg will also rotate, and the solid "egg white" and yolk in the cooked egg will also rotate, but when we hold down these two eggs, the solid "egg white" and yolk in the cooked egg will immediately stop rotating, while in the raw egg, the eggshell will immediately stop rotating, but the liquid egg white and yolk in the egg will continue to rotate inside the egg, so the cooked egg will not rotate again when we quickly let go. In this way, we can distinguish between raw eggs and cooked eggs.

There is another problem that I met in high school. The problem is that there is a raw egg in each hand. When the egg in the right hand touches the egg in the left hand (the egg in the left hand does not move), which hand will break the egg more easily? The answer is obviously that eggs in the left hand are easier to break. Because when the egg in the right hand moves to touch the egg in the left hand, the egg white of the egg in the right hand will also move. When the eggs in the left hand are at rest, according to the action of acting force and reaction force, we know that the forces they are subjected to are equal in magnitude and opposite in direction. However, due to inertia, the egg white in the right-handed egg will "neutralize" the force given by some left-handed eggs, resulting in a decrease in the resultant force, so it is more difficult to break than the left-handed egg.

Physical knowledge is everywhere. As long as we pay attention to it in our life, we will make faster progress. . . .

Oh, I'm tired of typing. Take it. . . . thank you