Verification of truth – "An inferior (bad) egg always sinks in water." Assess the statement's validity.

Introduction / Context:
This common household test relates buoyancy to egg freshness. As an egg ages, air space increases, lowering its average density; older/spoiled eggs tend to float. The statement claims the opposite—“always sinks.”

Given Data / Assumptions:

• “Inferior” means stale/spoiled or otherwise not good for use.
• Fresh eggs are denser than water and usually sink/lie flat.
• Old/spoiled eggs often float or stand upright due to larger air cell.

Concept / Approach:
Buoyancy depends on density vs. water. As internal gases build up, density drops; floating becomes likely. Therefore, the claim “always sinks” flips the typical sign and is not merely sometimes wrong—it is systematically wrong as a rule.

Step-by-Step Solution:

Verification / Alternative check:
Practical kitchen guidance treats floating as a clear red flag. While definitions of “inferior” vary (e.g., cracked shell might still sink), the sweeping “always sinks” claim is untenable—there are abundant counterexamples (floating bad eggs).

Why Other Options Are Wrong:
Always/Generally contradict observed buoyancy patterns. Sometimes is too lenient; the proposition specifically says “always sinks,” which is never a reliable truth about bad eggs.

Common Pitfalls:
Over-generalizing from a single case; ignoring the density change due to enlarged air cell.

Final Answer:
Never