it turns into a doughy substance , but don't add baking soda and vinegar
I am testing this right now. So far it looks like the acetic acid is dissolving the flour, but the water is not. It is forming a partition
There is no chemical reaction between flour and vinegar. However it will produce an acidic paste dough that will look not much different from an ordinary flour and water paste dough.
no reaction
When you mix flour and vinegar you get a sort of paste like when it is mixed with water. Gooey, wet and smelling like vinegar. The smell is stronger depending on your measurements. If you put too little vinegar you'll be left with still some regular powdery flour.
Any reaction occur.
The chemical reaction is:Ca(OH)2 + 2 CH3COOH = (CH3COO)2Ca + 2 H2O
oil is not soluble in vinegar as vinegar has a polar attraction just like water.
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it turns into a doughy substance , but don't add baking soda and vinegar
When you mix flour and vinegar you get a sort of paste like when it is mixed with water. Gooey, wet and smelling like vinegar. The smell is stronger depending on your measurements. If you put too little vinegar you'll be left with still some regular powdery flour.
It makes sperm
Any reaction occur.
the chocolate goes to the bottem
Basically nothing i think. it may have a small reaction. but definitely nothing major =] JB out
When cornstarch is mixed with vinegar, it makes a cloudy solution. It cannot dissolve in the vinegar, so it creates a liquid that has cornstarch particles floating in it turning the liquid cloudy.
you get chunks of flour and the other substances put in your muffin. When it's cooked the flour will not cook and you'll just bite into some flour or baking powder, not harmful.
Vinegar, with a pH of 2.8, is very acidic and as a result will etch any sealed finish on your granite. Typical etchings will appear as hazy areas, dull spots or rings.
Not much will happen if you mix baking soda with water. If you mix it with vinegar something will happen. Vinegar is more acidic.
It fizzes; similar to what happens when you shake up a bottle of pop and open it!
It depends on what you are making. Brown mustard is often a coarser ground brown and white(yellow) mustard flour mixed with water and vinegar. Dijon mustard is a finely ground white mustard flour mixed with white wine. If using in a sauce the flavors might change slightly. If using as a condiment they definitely have different flavors. Brown mustard is actually milder than white mustard. English mustard is an extremely strong white mustard mixed with water. Chinese mustard is white mustard, and ginger mixed with water. Yellow mustard is white mustard and turmeric mixed with water or vinegar.