Vinegar is acidic and causes the surface of the egg shell to become positively charged. Why might this result in a chemical reaction with the food coloring while nothing seemed to happen to the egg in the water solution? What does this tell you about the charge of the food coloring molecules?

Explanation:

In order to be able to solve this question/problem efficiently one has to understand the the concept of acidity. Using the Bronsted- Lowry definition, Acids can be defined as any substance that has the ability of donating proton/ Hydrogen ions,H^+.

REASON BEHIND THE POSITIVELY CHARGED SURFACE:

The protons that acids produces will react with the shell of the eggs which contains a calcium compound. When these protons from acid react with the shell of the egg there is productions of Calcium ion, Ca^2+ and other materials such as water.

WHY MIGHT THIS RESULT IN A CHEMICAL REACTION WITH THE FOOD COLORING WHILE NOTHING SEEMED TO HAPPEN TO THE EGG I

THE WATER SOLUTION?

Nothing happens to the water solution because water is not acidic. The positive ions (produced by the reaction of protons with the egg shell) are able to reach with negative ions.

WHAY DOES THIS TELL YOU ABOUT THE CHARGE OF THE FOOD COLORING MOLECULES?

They are negatively charged.