no):
Copper
+2 oxidation state for the Copper. -1 for the Chloride
+2 for Copper
Vinegar and salt solution, the acetic acid from the vinegar dissolves the copper oxide. The copper from the copper oxide stays in the liquid
yes
+1 for copper in CuI or Cu2I2.
ketchup - the vinegar ( acetic acid ) in ketchup changes the copper oxide to copper acetate which is soluable in water.
Copper oxidation is endothermic.
+2 oxidation state for the Copper. -1 for the Chloride
oxidation
+2 for Copper
Vinegar and salt solution, the acetic acid from the vinegar dissolves the copper oxide. The copper from the copper oxide stays in the liquid
yes
Five: 0 (elementary), +1, +2, +3, +4
+1 for copper in CuI or Cu2I2.
Copper reacts with the oxidilized copper on the penny.
No, vinegar will only inhibit enzymatic 'browning' of polyphenols in appel juice for example. This inhibition will only reduce 'oxidation reaction' speed, not preventing or excluding it.
+2 oxidation state