Since the beginning of history, eggs have been valuable. In hunting societies and modern cultures Today chickens lay eggs all year around because farmers keep them inside in big barns with electric lights and air conditioning so they can control the temperature and the amount of light.The earliest way to eat eggs was raw, but once people began to use fire,but about a million years ago, they often roasted eggs in the coals. In about 5000 BC, boiling eggs permanently became more common. In ancient Rome, hard-boiled eggs were so common as an appetizer that people said "ab ova ad mala", from eggs to apples, meaning from the beginning of the meal to the end, or from start to finish. Later people began to use eggs in breads, cakes, and custards.
We freeze egg in our refrigerators so they can last longer but years ago, eggs would keep for only about a month before you had to eat them. To make them keep longer, people would often pickle eggs in salt water and vinegar. In China, people fermented eggs to make them keep longer. Now we freeze egg in our refrigerators so they can last longer. Eggs had become part of our history and is something that even now we still used.
Calcium oxide, chemical compound CaO, a colorless, cubic crystalline or white amorphous substance.Also called lime,quicklime, or burnt lime connotes calcium-containing inorganic materials, in which carbonates, oxides and hydroxides of calcium, silicon, magnesium, aluminum, & iron predominate, such as limestone. Calcium oxide is usually made by the thermal decomposition of materials such as limestone, that contain calcium carbonate mineral calcite in a lime kiln. This is accomplished by heating the material to above 825 °C, a process called calcination, to liberate a molecule of carbon dioxide leaving quicklime.
In the ancient times the English navy destroy a french flee with quicklime said historian David Hume.The quicklime is not stable and when it’s cooled will quickly react with carbon dioxide from the air until, after a time, it is completely converted back to calcium carbonate. A relatively inexpensive substance, quicklime produces heat energy by the formation of the hydrate, calcium hydroxide, as in the following equation. If the hydrated lime is heated to redness the quicklime will be reform to reverse the reaction. As it hydrates, an exothermic reaction results. One liter of water combines with approximately 3.1 kg of quicklime to give calcium hydroxide. This process can be used to provide a convenient portable source of heat, as for on-the-spot food warming in a self-heating can like I did for my project when I cooked the egg . When quicklime is heated to 2400 °C , it emits an intense glow. This form of illumination is known as a limelight, and was used broadly in theatrical productions prior to the invention of electric lighting.
IUPAC ID: Calcium oxide
Molar mass: 56.0774 g/mol
Melting point: 4,662°F (2,572°C)
Density: 3.35 g/cm³
Boiling point: 5,162°F (2,850°C)
Soluble in: Water, Glycerol
IT'S REACTION WITH WATER
calcium oxide reacts with water producing calcium hydroxide.
because this reaction is EXOTHERMIC heat is evolved so some
steam is also evolve & that is very dangerous for eyes. so you see bubbles air.
Ca O + H2O -----------------------> Ca(OH)2 + X CALORIES
Thank you for reading!