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.
pH paper will turn red when put in vinegar, indicating that vinegar is acidic.
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.
I wouldn't. It will turn out more bitter than you expect.
An apple will turn a tannish color and wrinkle up if baked.
Oh, absolutely, friend! You can definitely substitute regular vinegar for apple cider vinegar in a bread recipe. Just keep in mind that apple cider vinegar has a slightly milder and fruitier flavor, so your bread might have a slightly different taste, but it will still turn out beautifully. Remember, there are no mistakes in the kitchen, just happy little accidents!
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.
The indicator turns red or pink in the presence of vinegar, indicating acidity.
No it Shouldn't but if I does drink water and see a doctor.
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.
It will turn a yellowish orange due to the acetic acid in vinegar. Carboxylic acids are weak by nature.