When an alkali (base) is added to vinegar, the acetic acid in the vinegar reacts with the alkali. These reactions are nearly all exothermic, that is, they generate heat as the chemical reaction proceeds. This is observed by a change in the temperature of the aqueous solution and the surrounding air.
When alkali is added to methyl orange, the color changes from red in acidic conditions to yellow in alkaline conditions.
When acid is added to an alkali, a neutralization reaction occurs, resulting in the formation of water and a salt. This reaction is exothermic, meaning it releases heat, causing a rise in temperature.
As a strong acid is added slowly to a strong alkali, the pH will gradually decrease due to the neutralization reaction. Initially, the pH will increase as the alkali is added, then start to decrease as the acid is added until it reaches a neutral pH of 7 when the acid and alkali are fully neutralized.
The temperature increase a bit.
Enzymes are sensitive to changes in pH and only work with a relatively small pH range. Since vinegar is an acid, the pH of the solution containing the enzymes is changes when vinegar is added.
When vinegar is added to baking soda, a chemical reaction occurs that produces carbon dioxide gas. This reaction is exothermic, meaning it releases heat, causing a slight increase in temperature.
When vinegar is added to cornstarch, it undergoes a physical change. The vinegar interacts with the cornstarch molecules, causing them to form a non-Newtonian fluid, which changes the physical properties of the mixture.
When red litmus is added to an alkali, its colour changes to blue. This is because an alkali is a base and has the property of turning red litmus paper or red litmus solution to blue.
heat
HEAT
it changes its colour into red.
Yes, water can dilute vinegar and change its pH level slightly. Adding water to vinegar will decrease its acidity, thus raising the pH level. However, the change may be minimal depending on the amount of water added.