Topic: why does a boiled egg spin faster than a raw egg?
A boiled egg spins faster than a raw egg due to differences in their physical properties. When an egg is boiled, the heat causes the egg white and yolk proteins to denature and coagulate, resulting in a solidified structure. This solid structure distributes the mass more uniformly throughout the egg, making it more symmetrical and reducing imbalances. As a result, a boiled egg has a lower centre of mass and less liquid sloshing inside.
When you spin an egg, the liquid inside can move independently of the shell. In a raw egg, the liquid yolk and egg white can slosh around, creating an uneven mass distribution. This uneven distribution causes the egg's centre of mass to be higher and less stable, leading to a slower spin.
On the other hand, a boiled egg has a solid interior, and the absence of liquid movement creates a more stable and balanced spinning motion. This allows it to spin faster and more smoothly than a raw egg.
It's worth noting that the difference in spin speed between a boiled egg and a raw egg may only sometimes be significant, as it can depend on various factors, such as the initial spin force and the specific properties of the eggs.