The resulting solution makes English Fish and Chips taste better than either salt or vinegar alone could. But as far as interesting reactions go...well, this is a pretty boring one.
Vinegar is a polar solvent and salt is a polar solute. Therefore vinegar dissolves salt. Plus, salt's are very soluable and will almost always completely disassociate when added to water(you vinegar isn't 100% vinegar, there's also lots of plain water than salt can dissolve in.)
The vinegar will disintegrate the egg shell and the salt will suck out all the water and shrivel the egg.
Salt has a diluting effect on vinegar. When salt is mixed with vinegar, it lowers the acidity and reduces the sour taste. The salt also enhances the overall flavor, making the vinegar taste less acidic and more balanced.
Table salt (sodium chloride) and vinegar (acetic acid) do not produce any obvious reaction. What happens is a reversible equilibrium ionic reaction. sodium chloride + acetic acid <--> sodium acetate + hydrochloric acid As the hydrochloric acid on the right side of the equation is much more reactive than the acetic acid on the left side of the equation, the reverse reaction dominates returning the reactants to their original form almost instantly. Also this is an ionic reaction in water so most of the time we just have the following free ions: sodium+, chloride-, hydrogen+, and acetate- not the compounds listed in the equation above.
Because the cell shrinks so it pushes all the chloroplasts together.
the salt will dissolve in the vinegar and the penny will get really clean well if it dirty
Vinegar is a polar solvent and salt is a polar solute. Therefore vinegar dissolves salt. Plus, salt's are very soluable and will almost always completely disassociate when added to water(you vinegar isn't 100% vinegar, there's also lots of plain water than salt can dissolve in.)
Not much really happens. The salt (sodium chloride) dissociates into sodium ions and chloride ions in solution. The vinegar (acetic acid) dissociates into hydrogen ions (protons) and acetate ions in solution. The solid salt will most often dissolve in the vinegar. But, that's about it. Now, if you have something like a metal in the salt and vinegar solution, the chloride ions can induce nucleophilic attack on the metal ions, resulting in corrosion of the metal. If you boiled away the water in the solution, you would be left with some proportion of sodium chloride (salt), anhydrous acetic acid, and sodium acetate.
No, unless you get a seasoned vinegar. Plains white vinegar, cider vinegar, red or white wine vinegar, rice vinegar, champagne, raspberry vinegar -- all should be sodium free. Check the label if you're worried -- any sodium would be added and therefore must by law be posted on the nutritional label on the back of the bottle.
The vinegar will disintegrate the egg shell and the salt will suck out all the water and shrivel the egg.
Well, alot of people like how it tastes. Personally i love it
The answer is maybe nothing because the salt already in the empty space blocks the salt from joining in and the salt you added sinks to the bottom
Both
it rises slightly
It dissolves into a liquid.
The salt dissolves in the water and the iron does not.
It melts slowly.