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Mixing soy sauce with vinegar will thin the soy sauce, and give the sauce a strong vinegary flavour, (depending on the amount of vinegar used).
Vinegar is corrosive for the metallic parts.
Not much will happen if you mix baking soda with water. If you mix it with vinegar something will happen. Vinegar is more acidic.
science?
taste very strong sour
It is an ancient italian way (1300)) to cook wild meat, it is a sauce made by a mix of raisins chocolate, candied fruit, sugar and vinegar added to mix of vegetables, wine, and olive oil.
It is good treatment for Ecszema
it will start heating and sexy mixture formed
A more diluted solution of acetic acid is formed.
as it is a acid and a base compound heat and gas
You get diluted vinegar. Most vinegar sold today is already diluted with water, so any dissociation of the acetic acid molecules has already occurred before you get it.
you can serve any sauce with fish it depends on you but make sure you dont use milk