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I assume we are talking about the reaction between vinegar and baking soda (or other carbonates) in which the acetic acid of vinegar causes the release of CO2 gas from carbionates.

The "strength" of common grocery vinegar is typically 5% acetic acid, so there is little difference between common vinegars. A concetrated acetic acid, like the 15% "glacial" acetic acid used in Photography would cause the release of more CO2 per volume of acid, but these and also inorganic acids must be halded carefully.

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16y ago

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