How boiling of egg change its moment of inertia?

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Preeti Sharma

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actually boiled egg becomes solid...due to coagulation of proteins...and unboiled egg has liquid inside...and solid has higher moment of inertia as compared to liquids....
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A software engineer with more that 12 years of experience and 5 years of teaching experience

I = mr2 . It is very much akin to ice skaters who draw their arms closer to have a lower moment of inertia and a faster spin. In the raw egg there is liquid and the more dense mass moves away from the center when you spin it due to centripetal force. So there is a higher moment of inertia and a lower...
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I = mr2 . It is very much akin to ice skaters who draw their arms closer to have a lower moment of inertia and a faster spin. In the raw egg there is liquid and the more dense mass moves away from the center when you spin it due to centripetal force. So there is a higher moment of inertia and a lower spin. Whereas when we boil the egg, there is solid content so the entire mass moves closer to the center with a lower moment of inertia and higher spin rate. read less
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Business Strategy & Financial Planner

Boiling of egg changes protein structure as a result the way the central yolk shifts or shape up from liquid to solid moment of inertia changes.
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Science master

Moment of inertia of the egg is a function of mass and dimensions of the egg as well as degree of cooking. The moment of inertia of an uncooked egg is less than the moment of inertia of a rigid body of the same mass and dimensions because, as the egg is oscillated, the contents tend to slip with respect...
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Moment of inertia of the egg is a function of mass and dimensions of the egg as well as degree of cooking. The moment of inertia of an uncooked egg is less than the moment of inertia of a rigid body of the same mass and dimensions because, as the egg is oscillated, the contents tend to slip with respect to the shell or container and therefore to remain more or less stationary. During cooking as the viscosity of the egg contents increases, the amount of slip of the contents with respect to the shell or container decreases and therefore the moment of inertia increases causing a decrease in the natural frequency of oscillation of typically 35 percent for eggs in the shell. As cooking occurs, changes in viscosity and moment of inertia of the egg contents result in an initial decrease in the amplitude of oscillation of the oscillatable structure followed by an increase in amplitude to a level significantly higher than the initial amplitude. Means responsive to the amplitude of oscillation of the oscillatable structure can automatically terminate cooking if the amplitude of oscillation increases, and hence the resistance of the egg to variations in turning decreases, to a preset threshold. read less
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Mathematics Teacher

because after boiling egg has been change shape internal .so moment of inertia had changed.
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Title 1

after boiling egg has been change shape internal .so moment of inertia had changed. -
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Masters in Environmental science and mg t(Distn) ,Graduate in Microbiology(Distn)

It remains the same
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