Starch hydrolized to sugar (glucose),
sugar anaerobically fermented to alcohol (ethanol),
alcohol aerobicallic fermented to vinegar (acetic acid).
You get a physical change (the corn starch dissolves in the vinegar).
no
Vinegar is produced from Ethanoic acid...
Vinegar cannot directly replace starch, as they serve different culinary purposes. Starch is primarily used as a thickening agent or to provide structure in recipes, while vinegar is an acidic ingredient that enhances flavor and can tenderize food. However, in certain recipes, vinegar can complement or enhance the effects of starch, but it cannot fulfill the same functional role.
flour water and vinegar
The starch grains mainly contain starch which is produced from photosynthesis
Aim of an experiment to show that starch is produced in the presence of sunlight
Vinegar can be produced from wine.
Positive!
Excess sugar produced during photosynthesis is converted into starch through a process called polymerization. Enzymes like starch synthase help link glucose molecules together to form starch chains. This starch is stored in plant cells and serves as an energy reserve for the plant.
Starch is produced in the leaf through photosynthesis. The process involves capturing sunlight to convert carbon dioxide and water into glucose. Excess glucose is then stored as starch for later use by the plant.
Vinegar is a weak solution of acetic acid.