Abstract
This chapter provides an introduction to the gas laws. It discusses the chemical basics of several issues related to that. One of the issues is what causes an egg to crack if it is boiled too rapidly. A close look at the shell of an egg reveals thousands of tiny pores, through which carbon dioxide (CO2) and moisture in the egg may exit over time, allowing air to enter. As a consequence, the air pocket developed during laying increases in size as the egg ages. During the boiling of an egg, the increase in temperature causes the air pocket to increase in volume. If the boiling occurs too rapidly, the expanded air volume does not have time to diffuse through the porous shell, causing the egg shell to crack. Other issues addressed in this chapter include when a flambé is prepared, why is the liqueur heated prior to lighting the flame; how do correction fluids like liquid paper and white-out work; and why do cosmetic cold creams feel cool when applied to the skin.
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