You Will Never Throw Away

Eggshells!!!

SHELL Bumpy and grainy in texture, an eggshell is covered

with as many as 17,000 tiny pores. Eggshell is made
almost entirely of calcium carbonate (CaCO3) crystals. It
is a semipermeable membrane, which means that air and
moisture can pass through its pores. The shell also has a
thin outermost coating called the bloom or cuticle that
helps keep out bacteria and dust.

INNER AND Lying between the eggshell and egg white, these two
OUTER transparent protein membranes provide efficient
MEMBRANES defense against bacterial invasion. If you give these
layers a tug, you’ll find they’re surprisingly strong.
They’re made partly of keratin, a protein that’s also in
human hair.

AIR CELL An air space forms when the contents of the egg cool
and contract after the egg is laid. The air cell usually
rests between the outer and inner membranes at the
egg’s larger end, and it accounts for the crater you
often see at the end of a hard-cooked egg. The air cell
grows larger as an egg ages.
CHALAZAE Opaque ropes of egg white, the chalazae hold the yolk
in the center of the egg. Like little anchors, they attach
the yolk’s casing to the membrane lining the eggshell.
The more prominent they are, the fresher the egg.

VITELLINE The clear casing that encloses the yolk.

MEMBRANE

YOLK The yolk contains less water and more protein than the
white, some fat, and most of the vitamins and minerals
of the egg. These include iron, vitamin A, vitamin D,
phosphorus, calcium, thiamine, and riboflavin. The
yolk is also a source of lecithin, an effective
emulsifier. Yolk color ranges from just a hint of
yellow to a magnificent deep orange, according to the
feed and breed of the hen.

ALBUMEN The egg white is known as the albumen, which comes

from albus, the Latin word for “white.” Four
alternating layers of thick and thin albumen contain
approximately 40 different proteins, the main
components of the egg white in addition to water.

What Is an Eggshell?
An eggshell is the hard, outer covering of an egg. It consists mostly of calcium
carbonate, a common form of calcium. The rest is made up of protein and
other minerals (1).

Calcium is an essential mineral that is abundant in many foods, including dairy

products. Lower amounts are also found in many leafy and root vegetables.

In the past decades, eggshell powder processed from hen eggs has been used
as a natural calcium supplement. Eggshells are roughly 40% calcium, with each
gram providing 381–401 mg (2, 3).

Half an eggshell may provide enough calcium to meet the daily requirements
for adults, which is 1,000 mg per day (2, 4).

Eggshell Powder Is an Effective

Calcium Supplement
Eggshells consist of calcium carbonate, along with small amounts of protein
and other organic compounds.

Calcium carbonate is the most common form of calcium in nature, making up

seashells, coral reefs and limestone. It is also the cheapest and most widely
available form of calcium in supplements.

Studies in rats and piglets confirm that eggshells are a rich calcium source.
Moreover, they are absorbed as effectively as pure calcium carbonate (2, 5, 6).

Some even suggest its absorption is better than that of purified calcium
carbonate supplements.
A study in isolated cells found that calcium absorption was up to 64% greater
from eggshell powder compared to pure calcium carbonate. Researchers
attributed these effects to certain proteins found in eggshells (1).

In addition to calcium and protein, eggshells also contain small amounts of

other minerals, including strontium, fluoride, magnesium and selenium. Just
like calcium, these minerals may play a role in bone health (3, 7, 8, 9, 10).

SUMMARYSome evidence suggests that the calcium in eggshell powder may be

better absorbed than pure calcium carbonate, making it an effective calcium
supplement.

It May Reduce the Risk of

Osteoporosis
Osteoporosis is a health condition characterized by weak bones and an
increased risk of bone fractures. In 2010, it affected an estimated 54 million
older Americans (11).

Old age is one of the strongest risk factors for osteoporosis, but inadequate
calcium intake may also contribute to bone loss and osteoporosis over time.

If your diet is lacking calcium, taking supplements may help you reach your
daily requirements. Eggshell powder is a cheap option.

One study in postmenopausal women with osteoporosis found that taking

eggshell powder, along with vitamin D3 and magnesium, significantly
strengthened their bones by improving bone mineral density (12).
Eggshell powder may even be more effective at reducing osteoporosis risk
than purified calcium carbonate.

Calcium carbonate
Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance
found in rocks as the minerals calcite and aragonite (most notably as limestone, which contains both
of those minerals) and is the main component of pearls and the shells of marine organisms, snails,
and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium
ions in hard water react with carbonate ions to create limescale. It is medicinally used as
a calcium supplement or as an antacid, but excessive consumption can be hazardous.

Calcium carbonate is a widely available natural inorganic compound, also known

as limestone, chalk or marble.
Formula and structure: The chemical formula of calcium carbonate is
CaCO3 and its molar mass is 100.1 g/mol. It is a salt made of the bivalent
calcium cation (Ca2+) and the bidentate carbonate anion (CO32-), in which the
carbon is attached to two oxygen atoms through single bonds and one oxygen
atom through a double bond.

Occurrence: Calcium carbonate occurs naturally in several mineral forms

including the pure calcite, aragonite and vaterite minerals as well as the impure
minerals-limestone, chalk, marble and travertine. It is also the main chemical
constituent of eggshells, sea shells, oyster shells, snail shells, corals, etc.
Preparation: Calcium carbonate is mainly obtained from its various natural
mineral sources by mining and processing. It is also prepared by chemical
synthesis by reacting quicklime (calcium oxide, CaO) with water to give calcium
hydroxide (Ca(OH)2), which is then treated with carbon dioxide to precipitate
the calcium carbonate salt.
CaO + H2O → Ca(OH)2
Ca(OH)2 + CO2 → CaCO3 + H2O
Physical properties: Pure CaCO3 is an odorless, fine white powder. It has a
density of 2.71 g/mL and melting point of 1,339 °C, as its calcite form. The
other common mineral form, aragonite, has a density of 2.83 g/mL and melting
point of 825 °C.
Chemical properties: Calcium carbonate is insoluble in water and stable at
normal temperatures. When heated to high temperatures, it decomposes to
form calcium oxide with the release of carbon dioxide.
CaCO3 → CaO + CO2
CaCO3 also releases carbon dioxide when it is reacted with acids. Calcium
carbonate reacts with water containing carbon dioxide to form the water soluble
calcium bicarbonate salt (Ca(HCO3)2).
Uses: The main applications of calcium carbonate are in building materials,
ceramic tiles, blackboard chalk, iron ore purification, oil well drilling fluids,
paints, adhesives, and sealants. It also has several medical uses such as
antacid, calcium dietary supplement, pharmaceutical filler in tablets, and
hemodialysis treatment. It is also used as a food preservative and in
toothpastes.
Health effects/safety hazards: Calcium carbonate is not toxic and is safe for
consumption. However, excess calcium intake can lead to hypercalcemia or
milk-alkali syndrome, which include symptoms like abdominal pain and
vomiting, and can be fatal in serious cases.

ABSTRACT

Calcium carbonate, a pharmaceutical excipient, is widely used as diluent in solid dosage

forms. It is also used as a base for medicinal and dental preparations, a buffering and
dissolution aid for dispersible tablets, a food additive and a calcium supplement. Egg shells
are a rich source of mineral salts, mainly calcium carbonate, which corresponds to about
94% of the shell. Layer farms produce large amounts of shells, whose final disposal poses a
challenge from the environmental standpoint. This work was designed to evaluate the
physicochemical and thermal properties of calcium carbonate obtained from egg shells. The
findings indicated that calcium carbonate from egg shells can be used as an alternative
pharmaceutical excipient.

1 Introduction
Since ancient times fertile eggs, unfertilized eggs and chicken embryo eggs have been used
by humanity as food and also in the treatment of diseases. We must take into account that
eggs were not created for human being feed, but generating a new life, therefore, that is
the reason why they are so complete and nutritive food 4.

The egg shell has the mainly function to protect the chicken embryo acting as physical
barrier for inhibiting microorganisms invasion and it also selects gaseous changes 1,9.

According to Thapon and Bourgeois, 1994 shell is approximately 11% of the total weight of
the egg and it presents contents of: calcium carbonate (94%), calcium phosphate (1%),
magnesium carbonate (1%) and organic substances (4%). So, egg shell is a rich source of
mineral salts, mainly calcium carbonate. Unfortunately, egg shell is an eggproduct industry
residue.

Calcium carbonate, a pharmaceutical excipient, is mainly used as diluent in solid dosage

forms. It is also used as a base for medicinal and dental preparations, buffering and
dissolution aid in dispersible tablets, as well as food additive and calcium supplement 3,6,14.

Nowadays, there is a great interest in finding new pure calcium carbonate sources 6. Calcium
carbonate obtained from bones flour, does not contain the same bioavailability of calcium
obtained from synthetic sources. Calcium carbonate from oyster shells contains lead vestige
among the others potential toxical elements such as aluminum, cadmium and mercury 15. In
the other hand, egg shell has an advantage for not containing toxical elements 11.

Eggproducts industries produce great amount of shells and their final destiny is an
environmental impact challenge. This work was designed to prepare and evaluate calcium
carbonate from egg shell because it has a potencial application in the development of a new
option of pharmaceutical excipient. The lack of information on these subjects suggests that
there is a promising area to be explored.

In this context, the main objective of this study was to investigate the physical-chemical
and thermal behaviour of calcium carbonate obtained from egg shell comparing to industrial
calcium carbonate.

2 Experimental

2.1 Production of calcium carbonate from egg shell

The chicken egg shell, raw material (Gallus gallus domesticus, L.), Hy-line white eggs were
obtained from Sohovos AB Brasil – Sorocaba – SP – Brazil eggproduct industry. The calcium
carbonate was produced after it had gone through stages of: wash, dry, grind and
purification. The details on the treatment of the egg shells are suppressed because the
Sohovos eggproduct industry is in process of intellectual property submission request.

2.2 Thermogravimetric analysis

The TG/DTG experiments were measured on Shimadzu thermobalance TGA-50.

Approximately 6 mg of samples, using a platinum pan, were carried out from 25 to 900 °C
in dynamic nitrogen atmosphere with the flow rate of 50 mL.min –1 and heating rate of 10
°C.min–1.

Non-isothermal kinetic study was performed by application of Ozawa’ s method13. The

kinetic study of both calcium carbonate, obtained from egg shell and industrial, were
evaluated by thermogravimetric curves. The samples were heated at different heating rates
(2.5, 5, 10, 15 and 20 °C.min–1) to target temperature 900 °C under dynamic nitrogen
atmosphere of 50 mL.min–1. The equipment was preliminarily calibrated with standard
reference of calcium oxalate.

2.3 X- ray powder diffraction (XRPD)

The XRPD patterns were recorded on an X-ray diffractometer (Siemens model D5000). The
samples were irradiated with monochromatized Cuk radiation (1.54056 A°) and analyzed
between 10-80° (2 theta). The voltage, current and pass time used were 40 kw, 40 mA and
1 s, respectively.

2.4 Morphology of particle

Microscopic observation of both calcium carbonates was performed under a microscope

(Zeiss Axiostar Plus, Japan). The samples were mounted on a glass slide, viewed under
normal light and pictures taken with a Zeiss MC80DX camera.

3 Results and discussion

The thermal analysis method was used, as well as X-ray powder diffraction and microscopy.
These combining techniques provide quick and proper interpretations, offering the thermal
stability, molecular organization, particle size and the possibility of analytical quantification
of substances7,8,12. The properties of calcium carbonate obtained of the egg shell was
compared with the industrial calcium carbonate, purchased from LABSYNTH, batch number
71148 USP-FCC.

The thermogravimetric curve TG/DTG obtained for industrial calcium carbonate (Figure 1a)
showed a thermal stability up to 600 °C with a small mass loss (m = 1.8%) corresponding
to volatile material. The decomposition process occurs in a single step in a defined way,
between temperature range from 601 to 770 °C, with a m = 41.7% due to carbon dioxide
release, given rise to calcium oxide: CaCO3 (s)  heat  CO2 (g) + CaO(s). The calcium
carbonate usually decomposes at temperatures over 600 °C without fusion process 10.
The TG/DTG curve obtained for egg shell calcium carbonate is seen in Figure 1b. The curve
showed thermal stability up to 630 °C with a mass loss of m = 2.6% referring to volatile
material. The thermal decomposition process occurs at the temperature range from 636 to
795 °C with mass loss m = 42.5%, which corresponds to carbon dioxide release, in a
single step, in a defined way.

Through the thermogravimetric analysis it is possible to evidence that industrial calcium

carbonate decomposes at temperature about 30 °C less than the calcium carbonate
obtained from egg shell, with DTGpeak of 749.9 and 771.5 °C for industrial and egg shell
product, respectively.

The kinetic data were calculated from plotting the mass loss vs. temperature of TG curves
obtained to different heating rates for both calcium carbonates. Figures 2 and 3,
demonstrate the superposition of TG curves obtained to industrial and egg shell calcium
carbonate, respectively. The inserted figure demonstrates the linear tendency of reaction
mechanism.
The activation energy (Ea) and Arrhenius frequency factor (Z) were calculated by Ozawa’ s
method for each five TG curves. The activation energy was obtained from a plot of
logarithms of heating rates (A) as a function of the inverse of temperature (1/T) for a
constant G(x), in which G(x) is the integrated form of the conversion dependence function,
f(x). The Ea values were 47.83 kcal.mol–1 ± 0.6% and 49.25 kcal.mol–1 ± 0.2% for
industrial and egg shell calcium carbonate, respectively. It was evidenced that the activation
energy required for the decomposition process of egg shell product is higher than industrial,
which pronounces its largest thermal stability. The Arrhenius frequency confirms the
stability of egg shell calcium carbonate; the obtained results were 3.469 x 10 9 for industrial
calcium carbonate and 5.011 x 109 for egg shell calcium carbonate. For both products the
reaction of degradation was governed by a zero order kinetic.

In order to characterize the crystallinity patterns of industrial and egg shell calcium
carbonate, XRPD analysis was performed for both samples. The diffractograms in Figure
4 indicate that diffraction patterns of industrial and egg shell calcium carbonate have similar
peaks. The patterns can be put upon being the differences only found in the intensity of the
peaks. The sharp peaks of both samples are characteristic of the high crystallinity of
samples.

Table 1 shows the reflections, d-distances and relative intensities (I/I0) of the observed
peaks in the patterns. The variation of samples reflections is small being larger in the
relative intensity. Studies have been considering that the similarity of patterns is
established if the scattering angles of the strongest reflections obtained from an sample
agree to about ± 0.2 degrees with that of the reference material; and if the relative
intensities of these reflections do not vary more than 20%2,5. The d-distance that considers
the distance among the crystal plans is similar between carbonates, however, the values of
the egg shell calcium carbonate is slightly smaller.
The morphology of particles was investigated by optical microscopy for both calcium
carbonates. The photomicrographs of products are show in Figure 5. The images of
industrial product (Figure 5a) and egg shell product (Figure 5b) indicate that these powders
are preferably crystalline, and the size of the egg shell product is larger than industrial
calcium carbonate crystals. The difference found between the crystals size can be related
with the thermal stability of egg shell product, once the structure and size of crystals are
directly correlated with the stability.
4 Conclusions

Through the thermogravimetric analysis it was evidenced that industrial calcium carbonate
decomposes at a temperature of about 30 °C less than the calcium carbonate obtained from
egg shell. The obtained kinetics parameters (Ea) and (Z) confirm that egg shell calcium
carbonate is more stable comparing with the industrial. The XRPD analysis demonstrates
that both products have similar cristallinity and the microscopy indicates that egg shell
carbonate has largest particle size. The results showed that both products have similar
physical chemical parameters, indicating that egg shell product should be an alternative of
pharmaceutical excipient. Furthermore, studies have been accomplished about the influence
of the egg shell calcium carbonate in the quality of pharmaceutical products like cosmetics.
References

1. BARON, F.; GAUTIER, M.; BRULE, G. Factors involved in the inhibition of growth
of Salmonella enteritidis in liquid egg white. J. Food Protect., v. 60, n. 11, p. 1318-1323,
1997. [ Links ]

2. BRITTAIN, H. G. Effects of pharmaceutical processing on drug polymorphs and solvates:

In Polymorphism in Pharmaceutical Solids, Vol. II. New York: Marcel Dekker Inc.,
1999, p. 227-278. [ Links ]

3. BROSTOW, W. et al. Synthesis of hydroxyapatite from eggshells. Mater. Lett., v. 41, n.

3, p. 128-134, 1999. [ Links ]

4. CAMPOS, C. M. T. et al. J. Composition of -3 and -6 fatty acids in freeze-dried chicken
embryo eggs with different days of development. Braz. Arch. Biol. Tech., v. 47, n. 2, p.
219-224, 2004. [ Links ]

5. CARDOSO, T. M. et al. Physical-Chemical characterization and polymorphism

determination of two Nimodipine samples deriving from distinct laboratories. Drug Dev.
Ind. Pharm., v. 31, n. 7, p. 631-637, 2005. [ Links ]

6. DAENGPROK, W.; MINE, Y.; GARNJANAGOONCHORN W. Fermented pork sausage fortified

with commercial or hen eggshell calcium lactate. Meat Sci., v. 62, n. 2, p. 199-204,
2000. [ Links ]

7. GIRON, D. Applications of thermal analysis and coupled techniques in pharmaceutical

Industry. J. Therm. Anal. Cal., v. 68, n. 2, p. 335-357, 2002. [ Links ]

8. GIRON, D. Contribution of thermal methods and related techniques to the rational

development of pharmaceuticals. PSTT, v. 1, n. 5, p. 191-199, 1998. [ Links ]

9. JAY, J. M. Modern food microbiology, 6th edition. Maryland: An Aspen Publication,

2000. [ Links ]

10. KIBBE, A. H.; WADE, A.; WELLER, P. J. Handbook of Pharmaceutical Excipients,

3th editon. London: Pharmaceutical Press, 2000. [ Links ]

11. MACNEIL, J. Composition of egg shell. Egg industry, v. 102, p. 15-17,

1997. [ Links ]

12. MEDEIROS, A. C. D. et al. Thermal stability of prednisone drug and tablets. J. Therm.
Anal. Cal., v. 64, n. 2, p. 745-750, 2001. [ Links ]

13. OZAWA, T. Non-isothermal kinetics of consecutive reactions. J. Therm. Anal. Cal., v.

60, n. 3, p. 887-894, 2000. [ Links ]
14. SCHAAFSMA, A. et al. Mineral, amino acid, and hormonal composition of chicken
eggshell powder and the evolution of its use in humam nutrition. Poultry Sci., v. 79, p.
1833-1838, 2000. [ Links ]

15. SCHAAFSMA, G. Bioavailability of calcium and magnesium. Eur. J. Clin. Nutr., v. 51, p.
S13-S16, 1997. [ Links ]

16. THAPON, J. L.; BOURGEOIS, C. M. L’ Oeuf et les ovoproduits. Paris : Lavousier

Technique et Documentation, p. 344, 1994. [ Links ]

Calcium carbonate, CaCO3, is found in nature giving hardness and strength to things such as
seashells, rocks, and eggshells. As hard as this substance is, it will react readily with hydrochloric
acid to yield carbon dioxide gas (and two other products). In this experiment students will design an
experiment by reacting eggshells with 2 M HCl to compare the calcium carbonate composition of
white (chicken) eggshells to brown eggshells.
A good quality eggshell will contain, on average, 2.2 grams of calcium in the form of calcium
carbonate. Approximately 94% of a dry eggshell is calcium carbonate and has a typical mass of 5.5
grams,1 although these values can differ depending on sources. Amounts as low as 78% have been
published. The remaining mass is composed largely of phosphorus and magnesium, and trace
amounts of sodium, potassium, zinc, manganese, iron, and copper. In the case of brown versus
white eggs, a definitive difference in calcium carbonate amounts may be hard to uncover. However,
consider this. The color of the eggs is nothing more than a result of a different breed. The quality,
nutritional value, and taste are identical between white and brown eggs, though two notable
differences are size and price. Brown eggs are usually larger and slightly more expensive. The
reason for the price increase is because brown eggs come from larger hens, which need to be fed
more food daily. With a larger intake of calcium each day, one might expect the produced egg to
have a higher calcium carbonate content. However, since the eggs are larger, it must be kept in
mind that the calcium is spread over a larger surface area during egg formation. A brown eggshell's
increased tendency to break, when compared to white, is often attributed to this “thinning out” of
calcium during deposition.
To avoid the breakage of eggs before reaching market, the eggshells needs to be as strong as
possible. The strength of eggshells is mainly determined by the percentage of calcium carbonate in
it. In order to monitor the quality of eggshells, the following experiment has to be done to determine
the percentage of calcium carbonate in eggshells.
In this experiment, back titration is used. First, excess acid is reacted with the calcium carbonate in
eggshells.
2HCl(aq)+CaCO3(s)→CaCl2(aq)+H2O(l)+CO2(g)
Later, if we can find out the number of mole of unreacted acid, number of mole of calcium carbonate
can then be found out. The number of mole of unreacted acid can be found by titration with the
following reaction.
HCl(aq)+NaOH(aq)→H2O(l)+NaCl(aq)
Percentage by mass of calcium carbonate in eggshell can then be calculated by the following
formula:

4.2AIMS AND OBJECTIVES

The purpose of this experiment is to determine the percentage by mass of calcium carbonate in
eggshells.
design an experiment that quantifies the amount of calcium carbonate present in a natural
substance.

 relate the amount of a reactant or product of a chemical reaction to another reactant or

product.
 work collaboratively with their peers to solve a given problem in the laboratory in a way that
models the scientific method.
 apply a common acid reaction between hydrochloric acid and the carbonate ion.

Chapter 2
THEORY & METHOLOGY
PRINCIPLE OF THE EXPERIMENT
During this experiment, the percentage of CaCO3 in an eggshell is determined by reacting the
eggshell with hydrochloric acid. The equation for this reaction is:
2HCl (aq) + CaCO3(s)→Ca2+ (aq) + CO2 (g) + H2O (l) + 2Cl- (aq)
This reaction cannot be used directly titrate with the CaCO3. Instead, an excess of hydrochloric acid
is added to dissolve the eggshell, and the remaining acid is titrated with NaOH solution to determine
the amount of acid that did not react with the eggshell. The equation used to determine the amount
of leftover acid is:
HCl (aq) + NaOH (aq) → H2O (l) + Na+ (aq) + Cl- (aq)

APPARATUS AND EQUIPMENTS

 Beaker Pipette Filler
 Electronicbalance
 Volumetric flask
 BuretteWash bottle
 Mortar and pestle Conical flasks
 White tile
 Filter funnel
 Filtter paper 25.00 cm
 3 pipette

CHEMICALS USED
 2 M HCl Phenolphthalein
 2 M NaOH

PROCEDURE
  White and Red colour eggshells have taken and the protein membrane was removed on the
inside of the eggshells.
 The eggshell was washed with distilled water
 Dried in an oven for few minutes.
 The eggshell was then grounded into fine powder by mortar and pestle.
 2g of eggshell powder is weighted accurately by using an electronic balance and it was
transferred to a conical flask.
 25.00 cm3 of HCl was pipetted to dissolve the eggshell powder.
 Distilled water was added to the flask until it reached about 100cm3. The flask was swirled
gently.
 Put the solution into cubed for two days.
 Faltered the solution using filter papers.
 Pippet out 25.00 cm3 from each solutions to titration flasks.
 The solution was then titrated with standardized NaOH.
 Repeat another two samples from each solution.
 Collect the correct burette readings at the end point.

Chapter 3
EXPERIMENTAL RESULTS
THE COLOR CHANGE OF THE SOLUTION
 White egg Brown egg
 Colourless pink Colourless pink

THE TITRATION RESULT OF BROWN EGG

1 2 3

Volume of eggshells solution/cm325.0025.0025.00

Volume of NaOH used/cm3 20.1019.9020.10

 Average volume of NaOH used: (20.10+19.90+20.10) = 20.03cm33

THE TITRATION RESULT OF WHITE EGG

1 2 3
Volume of eggshells solution/cm325.0025.0025.00
Volume of NaOH used/cm3 20.4020.3520.00
*Average volume of NaOH used: (20.40+20.35+20.00) =20.25cm33
Chapter 4
CALCULATIONS
CALCULATIONS
 2HCl (aq) + CaCO3(s)→Ca2+ (aq) + CO2 (g) + H2O (l) + 2Cl- (aq)
 HCl (aq) + NaOH (aq) → H2O (l) + Na+ (aq) + Cl- (aq)

FOR BROWN EGG

Number of moles of NaOH used to react with HCl
=20.03cm3 /1000) X2M = 40.06X 10-3 mol
Since number of moles of NaOH = number of moles of HCl in 25cm3
=40.06 X 10-3 mol
HCl mols in 100cm3 = 40.06 X 10-3 X 4 mol
The initial no of moles of HCl: volume X molarity
= 100/1000 X2M = 200X10-3 mol
Number of moles of HCl used to react with CaCO3 =
( 200X10-3 - 160.24X 10-3) mol = 39.76X10-3 mol
According to the equation, one mole of HCI required to react with 2 moles of CaCO3,
Number of moles of CaCO3 reacted =39.76X10- 3 /2
= 19.88X10-3 mol
The weight of CaCO3 = 19.88X10-3g X100g
The % of CaCO3 in eggshell (brown) = (1.988/2) X100%
=99.4%

FOR WHITE EGG

Number of moles of NaOH used to react with HCl:
(20.25cm3/1000)X2 = 40.50X10-3mol
Since number of moles of NaOH=number of moles of HCl in 25cm3
= 4.50X10-3mol
HCl Volume in 100cm3 = 40.50 X10-3 X4 mol
The initial moles of HCl: volume X molarity
= 100/1000 X2M = 200X10-3 mol
Number of moles of HCl used to react with CaCO3 :
( 200X10-3 - 162X10-3) mol = 38X10-3 mol
Number of moles of CaCO3 reacted =38X10-3/2
= 19X10-3 mol
The weight of CaCO3 = 19X10-3g X100
The % of CaCO3 in eggshell (white) = (1.9/2) X100%
=95.0%

Chapter 5
DISCUSSION AND CONCLUTION
CONCLUSION
 Percentage of CaCO3 in red eggshells= 99.4%
 Percentage of CaCO3 in white eggshells= 95.0%

Therefore red eggshells has the higher percentage of CaCO3.

DISCUSSION
Source of errors
 The eggshell powder did not dissolve completely
 Variation in visual judgment at the end point
 Instrumental errors of the electronic balance
 The eggshell was not fully dried
 Some droplets of solution may still adhere on the beaker and the glass rod which lead to the
reduction in number of moles of excess HCl

In this Experiment we can also do the EDTA titration.

REFERENCES
 http://www.google.lk/search?hl=en&source=hp&q=caco3+percentage+in+eggshell&btnG=Goog
le+Search&meta=&aq=f&oq=
 http://wwwchem.csustan.edu/chem1102/Egg.htm
  http://www.oppapers.com/essays/Determine-Percentage-Mass-Calcium-Carbonate-
Eggshells/165593
 http://ag.ansc.purdue.edu/poultry/multistate/koelkebeck1.htm

Some Quick Facts About Eggshells

 An eggshell is about 95% calcium carbonate. The remaining 5% consists
of other important minerals.
 One eggshell provides about 700 mg to 850 mg of calcium! That's 1/2 to 1
whole daily serving of calcium for an adult.
 The shell of an egg is only about 10% of the total egg, by weight.
 Tiny pores cover the surface of the eggshell, allowing oxygen in and
toxins and carbon dioxide out!
 Chickens will sometimes eat their own eggs---ostensibly for the calcium
in the eggshell.
 We give our dogs each an egg a day, raw. I found out they love to eat the
eggshell and all! (This is what led me begin to research eggshells and
their safety for internal use.
 Did you know chickens coat their eggs with a clear substance as it exits
the vent? This quickly dries and creates a protective barrier against
bacteria and other organisms. This is called "the bloom." That's why you
don't need to refrigerate fresh eggs that haven't been washed! And...they
last a SUPER long time when they are not washed.

About Calcium
Before I go into the directions for making your own
calcium powder from eggshells, here is a little
information you should know about calcium, because
there are differences.
1. There are two main kinds of calcium you can use as a supplement. Calcium
carbonate and calcium citrate.

2. Calcium carbonate is what 95% of the eggshell is made of, and it most
closely resembles our own bones and teeth. The other minerals found in
eggshells help our bodies actually use and absorb the calcium. You do need to
take calcium carbonate (eggshell calcium) with food, and it is the hydrochloric
acid in our stomachs that helps us absorb the calcium.

3. Calcium citrate is another form of calcium that can be ingested. It does not
have to be taken with food, since the acid it contains helps your body
metabolize it. There are some who feel one type of calcium is better than the
other, but essentially, they both do the same thing. I prefer the carbonate form
because it is closest in composition to our own bones and teeth.

4. Here is a government website that explains all about calcium, including the
amounts to take depending on your age, gender, and other factors.

5. Making your own calcium supplement with eggshells is super

easy, practically free, and WAY better for you because you'll know where it
comes from.

How to Make Your Own Calcium

Carbonate from Your Eggshells
Step 1) First, rinse and save your shells.
You should plan on having the shells from at least 18 eggs.

You MUST consider the source of your eggs.

The quality of the shell of your eggshells is only as good as the food the
chickens eat and the environment in which they live. If those poor chickens are
in a cruel and inhumane laying torture chamber (i.e. a large egg farm where they
are caged their whole life and often have their beaks cut so they don't harm each
other from stress), I will not support them. I haven't bought commercial eggs in
years.

I'm fortunate enough to raise my own chickens, so I know how they live and eat.
Plus, I don't clean them off with chemicals and bleach, as commercial eggs
are. But if you cannot do that, then PLEASE buy the best eggs you
can: Pasture raised, organic, soy free.
Don't get pasture raised confused with pasteurized. Pasture raised refers to the
way the chickens get to live their lives in addition to what they eat. Pasture
raised eggs are more expensive. But, to me, that expense is worth it---
especially if you are feeding children.

If you can't raise your own chickens, try to source your eggs from local farmers
or backyard egg sellers. People who raise chickens in their backyards often sell
their extra eggs to offset feed costs.

Step 2) Boil the shells.

I like to boil the shells for about 10 minutes or so to kill any pathogens. I know
not everyone does this, but I feel it's important, especially if you are buying
your eggs from the store. You don't know who has touched/handled the eggs or
the cleanliness of the processing facility. Please don't skip this step!
Step 3) Bake the shells.
Cool them a bit, then shake off excess moisture. Lay them out on a piece of
aluminum foil or a cookie sheet. BAKE at 200 to 250 degrees for about 20
minutes until they are completely dried out. I've left mine a bit longer and it
hasn't hurt them. Be sure they are completely dried.

Step 4) Grind them into a fine powder.

Now place the slightly crushed shells in a spice or coffee grinder! Grind until
you have a fine powder. You want it as fine as possible if you are going to take
it internally.
 How to make Eggshell
Calcium: Cheap Calcium
Supplement = PMS sugar
craving reducer?
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TAGS: ALEX JAMIESON, ALEXANDRA JAMIESON, CALCIUM FOR PMS, CHEAP CALCIUM SUPPLEMENT, CRAVE CAST
RECIPES, CRAVINGS TYPES RECIPES, EGGSHELL CALCIUM RECIPE, PMS SUPPLEMENT, PMS
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PMS make you crave chocolate and sugar?

What if you could ease your PMS with something you probably throw away every day?
I love discovering new ways to use what I already have, especially when it means finding a use
for something I would normally throw out.

Like any good hippie I’ve been composting my eggshells for years, knowing that returning the
minerals from the shells to my potted plants nourishes the soil.

But wait – why don’t I use the rich calcium from those same shells for my bones and health?

Several studies show that “chicken eggshell calcium is a useful way to enrich human bone
strength.”

But the more I looked into the benefits of calcium on our health, the more excited I got. It seems
that calcium mal-absorption and osteoporosis are at epidemic levels, as is our addiction to sugar.

And since sugar’s high acidity actually causes our body to leach calcium from our bones to
balance our blood pH levels, it’s even more important that we get enough calcium, and stop
draining it with poor diet choices, to protect our bones.

How can we protect our bones and naturally reduce our sugar cravings?

1,000-1,500 mg of calcium a day can help reduce and even eliminate many symptoms of
PMS, including “hypocalcemia,” a hormone-induced state that makes it harder for our female
bodies to absorb calcium.

Estrogen, the chief female sex hormone, can lower the absorption of calcium from the intestines
by inhibiting the activities of the parathyroid hormone. Which means we need even more
calcium, and balanced hormones during our cycle to help our body get the calcium we need.
And I’ve just discovered that eggshell calcium, that is calcium made from powdered egg shells,
are a wonderful source of the mineral to answer this problem.

Since eggs are so cheap (get it “cheep”) using your otherwise discarded eggshells as a calcium
supplement seems like a great way to help keep your bones strong and your PMS symptoms
(including cravings) low.

In addition to making strong bones and teeth, calcium is critical in the release of
neurotransmitters, chemicals that serve as messengers between cells within the nervous system,
which means when you have enough calcium in your body, your brain and moods are healthier!

1/2 teaspoon of chicken eggshell calcium contains roughly 90% of your daily
recommended calcium intake, or 1,000-1,500 mg.

And since most dairy products have an acidic effect on the body, and just can’t be digested by
most adult humans, getting enough calcium from cheese isn’t possible.

Yes, greens like kale and bok choy are good sources of calcium too, but many of us are walking
around without sufficient calcium stores in our bones, and it’s high time we did something about
it.

Here’s a safe, easy way to make your own eggshell calcium at home:

Wash your eggs before cracking them for normal use, and save the shells until you have 1 dozen
empty shells.
Place the shells in a pot with enough water to cover and place over high heat.

Boil the eggshells for 10 minutes to kill any bacteria. This is very important to eliminate any
salmonella.
Drain the eggshells in a fine meshed strainer or colander.

Place strained eggshells on a cookie sheet and bake at 200F for at least 30 minutes to dry
completely.
Place the dried shells in a clean coffee or spice grinder and pulverize to a powder.

Keep your new eggshell calcium in an airtight jar and take 1/2 to 1 teaspoon a day for 1,000-
1,500 mg of easily absorbable and cheap calcium.

I tried adding the powdered calcium to my Green & Clean Protein smoothies at breakfast, but it
made it more a CRUNCHY than a SMOOTHIE.

So I recommend just adding the 1/2 – 1 teaspoon to 1/2 cup of water and slurping it down. Easy!
Resilience is your ability to adapt to and handle stress and adversity. When you feel
resilient, you own your confidence.

It’s the bones of your life and character that keep you upright and alive.

It’s the skills and mindset that keep you moving positively forward, with hope and a sense of
humor, gosh darnit.