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  "uri": "at://did:plc:fpb3er523zccncreppsrj6nc/app.bsky.feed.post/3lhmftsnqqc2a",
  "cid": "bafyreihhj6lnvdo4uk2da7sooieagzvny4pcpx5ubarcloe7oxtgvqexry",
  "value": {
    "text": "me: .oO( hmm.  I wonder if an egg would explode at altitude )\nthe internet: I have 1700 pictures of the same egg.\n\nwww.thenakedscientists.com/forum/index....",
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    "embed": {
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      "images": [
        {
          "alt": "I have just launched a payload this past week in a high altitude balloon launch conducted by the Univeristy of North Dakota. Inside of the payload, I had a fresh, large chicken egg with a GoPro and a small homemade light to see inside of the box to observe what happens to the egg on the way up and back down. It turns out that it did not explode and that it had partially frozen. I have 1700 pictures of the same egg. I know that the egg got the full effect of the atmosphere because I poke four 3/8\" holes around the egg chamber and also, during the launch, right after take off, a large hole (1 1/2\" in diameter) was made after a collision with another payload. The egg made it up to 90,000 feet (in the stratosphere.) 1 day after the launch, while the egg was still fresh (kept at constant refrigeration,) we cracked it open to see what had happened to the insides. We observed that the yolk did not change in thickness or texture, compared to a control, but the albumen changed into one thick gel-like substance. It was still a clear color and it was still somewhat moist. What happened to the albumen? Did the albumen cook somewhat under the severe pressure drop? Or did the solar radiation cook it partially?",
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            "mimeType": "image/jpeg",
            "size": 974265
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          "aspectRatio": {
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    "langs": [
      "en"
    ],
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        "features": [
          {
            "uri": "https://www.thenakedscientists.com/forum/index.php?topic=64289.0",
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    "createdAt": "2025-02-07T20:10:34.628Z"
  }
}
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