Through this experiment, vinegar's acidic nature will be demonstrated. The vinegar will turn the chicken bone squishy and rubbery.
Vinegar dissolves the calcium, or apatite, from the bone, leaving just the protein, or collagen, which may then be bent. After spending a night in vinegar, the first experimental bone has nearly completely lost all of its calcium. The bone became flexible and stretchy. Even better, we can knot it. The acidity of vinegar dissolves the solid calcium carbonate crystals (base) in chicken bones into calcium and carbonate. The carbonate continues to generate carbon dioxide, which is what you see as bubbles, while the calcium ions, or electron-deficient atoms, remain dissolved in the vinegar.
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