During the rust vinegar reaction, the acetic acid in vinegar reacts with the iron in the metal to form iron acetate and hydrogen gas. This reaction causes the metal surface to corrode and form rust, which is a reddish-brown compound that weakens the metal and can eventually lead to its deterioration.
When vinegar reacts with copper, it forms copper acetate, which can give the copper surface a greenish-blue color known as patina. This patina changes the appearance of the copper surface by creating a tarnished or aged look.
When vinegar reacts with stainless steel, it can cause corrosion and damage to the stainless steel surface. This can lead to a loss of its protective layer and make it more susceptible to rusting and staining.
Kinetics
Of course! almost any reaction in aqueous soloution is reversable. All reactions go both ways. Temperature, catlysts, pressure affect. The trick is to make the reaction go the way you want it to go so as to produce the desired result. I personally do not know what reaction reguarding vinegar you are referring to. Remember the equals sign on a chemichael reaction goes both ways! JCF
The mass of a solid reactant typically does not directly affect the reaction rate, as it is the surface area of the solid that usually plays a more critical role in determining the rate of reaction. However, in some cases, a higher mass of solid reactant may lead to longer mixing times, which can indirectly affect the reaction rate.
When vinegar reacts with copper, it forms copper acetate, which can give the copper surface a greenish-blue color known as patina. This patina changes the appearance of the copper surface by creating a tarnished or aged look.
the reaction rate increases with the increased concentration of the vinegar - it is directly proportional
Surface area affect the reaction rate because the contact between finely divided particles is improved.
When vinegar reacts with stainless steel, it can cause corrosion and damage to the stainless steel surface. This can lead to a loss of its protective layer and make it more susceptible to rusting and staining.
All enzymes have an optimal pH in which they can function, the addition of vinegar (an acid) will denature the protein in the enzyme, and it will be unable to catalyze a reaction.
Kinetics
When vinegar reacts with baking soda, it produces carbon dioxide gas. If mothballs are present in the vicinity, they may absorb some of this gas. However, the mothballs themselves do not undergo any significant chemical reaction during this process.
Vinegar will not affect the freezing point of vinegar.
vinegar is a acid. it is a strong acid. thats why it affect plants.
vinegar has ethyl alcohal, it can affect our health very poorly.....
Vinegar is a turn on relating it to sex and really erotic passion /intimacy;an arousing affect which causes intense reaction in men and woman from its aroma.
A chemical reaction releases carbon dioxide gas (lots of bubbles), and a solution of sodium acetate and water remain.