New American Chemical Society video explores the chemistry of egg dyeing

Produced by the ACS Office of Public Affairs, The Chemistry of Egg Dyeing features Diane Bunce, Ph.D., professor of chemistry at The Catholic University of America. Bunce explains, for instance, why vinegar is so important for eggshells to take up dye. Eggshells consist of calcium carbonate, the same chemical that makes up marble chips. But try to dye a white marble chip. No way! So what is it that makes eggshells dye-friendly? The video explains that eggshells have a “protein cuticle,” which reacts with vinegar-based dyes in a way that allows dye to bond to the exterior of the egg. Find out more in the video below.

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