the vinegar multiple units of CH2O and special arrangement
vinegar gc
Vinegar, it's less dense. Vinegar, it's less dense.
In the pickling process, salt and/or vinegar draw water out of the cells of the food through osmosis. The high concentration of salt or vinegar in the pickling solution causes water to move out of the cells and into the surrounding liquid, which helps preserve the food and create its characteristic texture and flavor.
Because vinegar is more dense than water.
Water and vinegar are both compounds, oxygen is an element.
the characteristic of vinegar is to be used to dash on chips
the characteristic of vinegar is to be used to dash on chips
The vinegar acetic acid like smell is the characteristic of coconut vinegar. The smell is somewhat reduced if the water dilution is 50% water. Less than 50% you will not really notice it. I grew up using coconut vinegar that my grandparents, aunts, and uncles made. We knew no other vinegar way back in 1950 in Argao and Catmon, Cebu. Rodolfo C. Kintanar, M.M.
Vinegar contains acetic acid ( CH3COOH). Vinegar is a 3-5 solution of acetic acid in water.
sour,acidic
sour,acidic
Vinegar is an aqueous solution of acetic acid and water. Its main component is acetic acid, which gives vinegar its sour taste and characteristic smell. Vinegar is commonly used in cooking, cleaning, and pickling due to its acidic properties.
Vinegar is denser than water because vinegar is made of different substances that are denser than water, so that means vinegar is a little denser than water.
open the vinegar...pour just a bit out... take the vinegar to the water faucet....turn the water faucet on....add water into the vinegar container. Viola! you just mixed water and vinegar.
Vinegar, which is commonly acetic acid, is the acid used in pickles to provide their characteristic sour flavor.
Vinegar
the vinegar will dissolve in the water