Calcium citrate salts?
In chemistry when you have an acid and a base added together, after they react with each other you get an insoluble salt and water. Sometimes.
I have collected, washed and dried several eggshells. I ground them a fine powder and put a teaspoonful in a small mug and added the juice of a lemon. So far, so good - I like to stir it into soup. After about 6 hours it had pretty well dissolved.
Well, I forgot to add it to my soup. So it sat on the counter for over 24 hours. And this morning, to my amazement, a lot of "solids" had reappeared - FAR more than the original teaspoon of eggshell powder. Stirring didn't make it dissolve again, and in the end I tipped it onto my compost heap.
Anyone done this? Or have any ideas what happened? I am mystified....
Yep, like sakura_girl said, it's calcium citrate.
3 CaCO3(s) + 2 C6H8O7(aq) ----> Ca3(C6H5O7)2(s) + 3 CO2(g) + 3 H2O(l)
Calcium carbonate in eggshells reacts with citric acid in lemon juice to create calcium citrate, carbon dioxide, and water. Calcium citrate is mostly insoluble in water.
Cool science experiment!
You smart chemistry people! Interesting!
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Nevermind, no science is better than any other. They're all so good. And rather interrelated anyway.
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Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine
So - can I eat the resulting stuff, or is it a matter of using the lemon juice / eggshell when it is actually first dissolved? Or is there a BETTER way of using the ground eggshell?!