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Vinegar is a natural weed/plant killer, so it will kill your grass rather than help it. And if you can get hold of some pickling vinegar, it will work even better because it is stronger than household vinegar.
Vinegar works as a better preservative than salt because its acetic acid kills bacteria rather than just dehydrating as salt does. Not saying that salt is a bad preservative just that it doesn't eliminate as much bacteria as vinegar does.
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At the endpoint of an acidimetric titration there is no temperature change at all, so a thermometer won't indicate that.You'd better use the color change of a proper indicator when the pH changes at the end point. The only advantage is that it works well!
Back titrations are used when a reaction occurring in the conical flask can not be detected using an indicator such as phenolphthalein. So, after this titration has been performed, the 'excess' is then titrated with something that can be detected more easily using phenolphthalein etc.
it is vinegar made from apples rather than grapes
If you mean white vinegar as opposed to apple cider vinegar I would think there is very little difference from the viewpoint of baking soda's effectiveness as a raising agent in baking. As a cleaning agent white vinegar would work better with baking soda as it has no colour, less odour and less stickiness than cider vinegar. If you mean apple cider as opposed to apple cider vinegar, then white vinegar would be more effective with baking soda as a raising agent. The baking soda would still interact with the acidity of the cider and the apply flavour of the cider would add a little something to the taste but as there would be more acid in a volume of vinegar than in an equal volume of cider the vinegar would work better with the soda. The effervesence in the cider would be released for the most part while mixing the batter rather than during the cooking process.
The vinegar will cause more browning on a red apple rather than a green apple because i did it for my science fair! and that was the results.
If referring to the effect of vinegar on finger and toe nails, vinegar is used to cure fungus. It can also weaken the enamel of the nail due to the acidity of the liquid.
Yes. See the attached link. When you're cooking with vinegar, try using a specialty rather than white vinegar. Apple cider, raspberry, red wine, and other vinegars impart a different taste than white. Good apple cider vinegar isn't expensive and can be used for both hot and cold dishes. White vinegar is fine but you can make your dish just slightly better by experimenting with the different vinegar varieties available.
No, red wine vinegar does not have to be refrigerated. It will spoil over a very long time, but that is not related to the storage temperature, rather to its exposure to air.
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