How is vinegar produced?

Vinegar is produced from Ethanoic acid...

Vinegar is produced from Acetic acid(CH3COOH)

Vinegar can be produced from wine.

Wine vinegar contains no wine; it is produced from wine.

No. When vinegar is mixed with bicarbonate of soda carbon dioxied is produced no. vinegar is acetic acid

Carbon dioxide is produced. The amount of baking soda to vinegar control the amount of CO2 that is produced.

Breathyzers measure acetic acid which is vinegar. This acetic acid is produced from drinking alcohol but is the same co.position as vinegar

No. Apple cider vinegar is a result of fermentation of apples. White vinegar is produced by the process of distillation as in making liquor,liquours, or brews.

Sugar and vinegar do not react on mixing - no carbon dioxide is produced.

This is because vinegar is an acid and acids react with metals and a gass will be produced. so- VINEGAR +PENNIES (COPPER) = GAS

Actually, vinegar is created by bacteria, which 'eats up' any alcohol produced in the fermentation process.

Making vinegar is what happens when alcohol production goes wrong, (usually from too much air in the fermenting vessel) which is how it is assumed vinegar was "discovered". As alcohol has been produced for many centuries, so has vinegar.

Vinegar is produced by acetic acid producing bacteria during the fermentation of wine, cider, or beer, and is used as a condiment or for pickling.

as the concentration of vinegar is increased the volume of carbon dioxide produced also increases.

A new solution is created

Carbon Dioxide I think...

the answer is NO! don't ever do that. use white vinegar strictly! white rice vinegar is only for starchy foods believe me. I disagree with the above answer. White vinegar is usually made from distilled alcohol and white rice vinegar is of course made from white rice. White vinegar is usually sharper in flavor and mass produced. While white rice vinegar can either be mass produced or made from artisan manufacturers. The writer of the recipe most likely had a particular flavor profile in mind that could be created with the rice vinegar as opposed to the white but, it should not ruin your dish if you substitute.

Carbon dioxide: It is toxic, but usually not in the amounts and concentration produced by the vinegar-baking soda reaction.

No,Vinegar is not a polysaccharide. Vinegar is an acidic liquid produced from the oxidation of ethanol in a process that yields its main ingredient , acitic acid(ethanoic acid). The acitic acid concentration typically ranges from 4% to 8% by volume for table vinegar.

The acetic acid that's produced in the rumen gives it that vinegar smell.

Yes - carbon dioxide - CO2

Acidic. It is basically produced by an acetic acid bacteria "Acetobacter".

No, vinegar and amine are completely different substances. Vinegar is an acidic liquid containing acetic acid produced from the fermentation of ethanol. Amines, on the other hand, are organic compounds and functional derived from ammonia.

When a metal reacts with a acid, the reaction between the creates a gas. What's the gas? ANSWER: Hydrogen is produced.

The major chemical component of vinegar is about 5% acetic acid. The systematic or proper chemical name of acetic acid is ethanoic acid. Vinegar is a weak acid produced by the oxidation of alcohol (ethanol) from wines and ciders by bacteria. It is commercially sold as white vinegar, brown vinegar, cider vinegar and balsamic vinegar. CH3COOH