by titration
Vinegar is an acid. But it is weak
Vinegar concentration is determined by a combination of specific gravity and pH, confirmed inline by electriical conductivity inprocess.
as the concentration of vinegar is increased the volume of carbon dioxide produced also increases.
No, vinegar has a higher water concentration compared to an egg. Vinegar is primarily composed of water, whereas an egg has water, protein, and fats in addition to other components like vitamins and minerals.
when the PH of the milk goes to the vinegar it lowers it concentration
I am not 100% shure about this answer but i tested it and my vinegar went down by 1 cm when i froze it.
Vinegar is a water solution of acetic acid (CH3COOH), usually 9 % concentration.
the reaction rate increases with the increased concentration of the vinegar - it is directly proportional
9%
osmosis, where the vinegar solution moved from an area of higher concentration (outside the egg) to an area of lower concentration (inside the egg). This caused the egg to absorb the vinegar and swell, demonstrating the process of osmosis.
A higher concentration of vinegar can inhibit germination of radish seeds due to its acidic nature, which can disrupt the seeds' ability to absorb water and nutrients. Lower concentrations of vinegar may have minimal impact on germination.
The time it takes to melt an ice cube in vinegar can vary depending on factors such as the concentration of the vinegar and the initial temperature of the ice cube. Typically, vinegar has a lower freezing point than water, so it may melt the ice cube faster than if it were placed in water. However, the exact time can vary and would need to be tested to determine accurately.