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Or you extract, then neutralize with baking soda or something? Makes sense it would come out hot but then the target is the calcium.Ok. I'm not 100% this is correct but this is what I came up with.
100% calcium acetate is 25% calcium and 75% acetate by weight.
So you need 3 times the weight of acetate as you do calcium.
100g of eggshells = 38g of calcium so you need 114g of acetate. (38 * 3 = 114)
Vinegar is 5% acetic acid which should equal 4.92% acetate. *Acetic acid has an extra hydrogen atom that has to be subtracted.
So you need 2,317g of vinegar per 100g of eggshells. (114g / 0.0492 = 2317)
So that is a 23:1 ratio of vinegar:eggshells by weight.
My experiment was 10:1 and was still acidic so it wasnt finished breaking down the eggshells which was evident by the eggshells leftover. More vinegar may work faster than less vinegar too but I suspect it will still take a long time to completely dissolve the eggshells to get the full benefit of calcium. If not you may only be extracting a few ppm of calcium and probably not worth the effort.