Vinegar breaks down the calcium in bones. However, it does not break down the collagen, which causes bones to be flexible like rubber when submerged in vinegar for some amount of time.
Vinegar is commonly used to make chicken bones more flexible due to its acidity, which helps break down the bone material. Placing a chicken bone in vinegar for a few hours or days can weaken the bone structure, making it more flexible.
yes
Since Pepsi (like all Cola) is acidic, the carbonate in the bone will neutralise the acid, and the bone will become flexible and less rigid as part of the structure has been lost.
The acid in the vinegar dissolves out the calcium in the chicken bone. (Calcium is most of the reason that bones are hard.)
When a chicken bone is soaked in vinegar, the acidic nature of vinegar starts to dissolve the calcium in the bone, leaving behind a more flexible and rubbery collagen matrix. This causes the bone to lose its rigidity and become bendable like rubber.
The milk will not have any immediate effect on the chicken bone. However, over a long period of time, the calcium in the bone may start to react with the milk, leading to softening or erosion of the bone due to the acidic components in the milk.
When a chicken bone is soaked in cola, the acidic nature of the cola can weaken the bone structure. Over time, the cola can dissolve some of the calcium and minerals in the bone, causing it to become softer and potentially break down.
No, but they will become flexible if they're soaked in vinegar.
soft and flexible bone matterSoft and flexible bone matter is flexible bone matter. This is when a person's bones are easy to break.
By removing hydroxyapatite from bone matrix the properties of the bone would become more "rubbery" or flexible. Hydroxyapatite is the natural occurring form of calcium. By taking the calcium out of a bone, the bone would be more flexible because the collagen remains.
A chicken bone that has been in vinegar for 5 days may appear white or translucent due to the acid in the vinegar breaking down the minerals in the bone. The acidic environment of the vinegar helps to dissolve the calcium in the bone, leaving it looking pale or clear.
No, if the calcium salts of bone are removed, the bone will not be highly flexible. Calcium salts contribute to the bone's hardness and strength, so without them, the bone would be weak and more prone to fractures, rather than flexible.