Normally in cooking cut apples are sprinkled with lemon or lime to slow oxidation (browning). Vinegar will also work depending on what you need the apples for.
Apple cider vinegar is primarily made from apple cider, the alcohol in the cider having been oxidized to produce the vinegar. Apple cider is in turn made from the fermented juice of pressed apples.
Since vinegar is an acid it would turn red.
Vinegar is an acid, it won't turn colors when you dip it in another or the same acid. If you are using a color indicator then the final color depends on which indicator you use.
I wouldn't. It will turn out more bitter than you expect.
Green
An apple will turn a tannish color and wrinkle up if baked.
Red wine vinegar is red wine which has oxidized to turn into vinegar. Unless your vinegar is what is called "non-brewed condiment," ALL vinegar is oxidized alcoholic liquor. Wine vinegars are made from wines, cider vinegar is made from fermented apple juice, malt vinegar is made from a simple beer, etc.
Apple juice is slightly acidic and therefore red litmus will not change color.
When phthalocyanine blue (PHTH) pigment and vinegar are mixed, the color that will result depends on the specific shade of PHTH used. However, generally, mixing PHTH with vinegar will not result in a significant color change. The PHTH pigment is very stable and does not react with the acid in vinegar.
No it Shouldn't but if I does drink water and see a doctor.
It will turn to that color that you put in the water and the vineger will make the color stay. It will turn to that color that you put in the water and the vineger will make the color stay.
it can turn red pH paper blue and blue pH paper red