Vinegar

"When the two ingredients are mixed, hydrogen ions ( H+) from the vinegar react with the bicarbonate ions (HCO3- ) from the baking soda to form a new chemical called carbonic acid (H2CO3).

H+ + HCO3- ---> H2CO3

The carbonic acid thus formed then immediately decomposes into carbon dioxide gas (CO2)and water (H2O)."

(Yes, copy+paste is unoriginal...)

http://www.apple-cider-vinegar-benefits.com/baking-soda-and-vinegar.html

Acetic acid (the acid in vinegar) can exist in any concentration fro pure acetic acid to infinite dilution. Vinegar is about a 4% solution acetic acid in water.

The egg doesn't actually turn into rubber. The vinegar is an acid and the eggshell contains calcium carbonate which is a salt. The acidic vinegar breaks down the calcium carbonate of the shell (the calcium acetate is formed) and therefore dissolves it leaving only the thick membrane surrounding the hard boiled egg. It is only an egg without a shell.

As an overview, acetic acid (HC2H3O2 (or C2H4O2 in solution), from the vinegar) reacts with aqueous sodium bicarbonate (NaHCO3), forming sodium acetate (NaC2H3O2) and carbonic acid (H2CO3). As also happens in carbonated water, the carbonic acid then dissociates into water and carbon dioxide (H2O and CO2). The chemical reaction would be (not balanced):

C2H4O2 + NaHCO3 --initial reaction--> NaC2H3O2 + H2CO3 --bubbling--> NaC2H3O2 + H2O + CO2

Not much really happens.

The salt (sodium chloride) dissociates into sodium ions and chloride ions in solution.

The vinegar (acetic acid) dissociates into hydrogen ions (protons) and acetate ions in solution.

The solid salt will most often dissolve in the vinegar. But, that's about it.

Now, if you have something like a metal in the salt and vinegar solution, the chloride ions can induce nucleophilic attack on the metal ions, resulting in corrosion of the metal.

If you boiled away the water in the solution, you would be left with some proportion of sodium chloride (salt), anhydrous acetic acid, and sodium acetate.

yeah... technically but the only thing is that the white wine vinegar gives a sharper taste.

A neutralization reaction. Because vinegar is acetic acid, and baking soda is a base, and they neutralize each other.

The idea of using baking soda and vinegar is to provide a safe manner in which to demonstrate a chemical reaction with the dramatic release of a gas. In this case, baking soda (sodium bicarbonate) is mixed with vinegar (acetic acid) with the violet release of carbon dioxide.

when put together, these three substances automatically form a dildo to slam your mother in the butt

vinegar is acetic acid, baking soda is sodium bicarbonate, on reaction these two

will produce the three products i.e., sodium acetate, water and gaseous carbon dioxide (the latter two are the constituents of the carbonic acid which is unstable and immediately breaks into those two compounds)

you get A BABY

Vinegar is a solution, not a pure substance and thus does not have "a molecule". This solution is composed (in typical household vinegar) of 92% to 95% water and 5% to 8% acetic acid with small amounts of other chemicals that provide flavor or color.

Perhaps you intended to ask about the number of atoms in a molecule of acetic acid. The formula of acetic acid is C2H4O2 this gives 8 atoms in a molecule.

When you put dry spaghetti in a mixture of vinegar and baking soda, it will make the spaghetti float! I wouldn't eat the pasta, however!

neutralization, or neutralisation (see spelling differences) is a chemical reaction whereby an acid and a base react to form water and a salt. In an aqueous solution, solvated hydrogen ions (hydronium ions, H3O+) react with hydroxide ions (OH-) formed from the alkali to make two molecules of water. A salt is also formed. In non-aqueous reactions, water is not always formed; however, there is always a donation of protons (see Brønsted-Lowry acid-base theory). Often, neutralization reactions are exothermic, giving out heat to the surroundings (the enthalpy of neutralization). An example of anendothermic neutralization is the reaction between sodium bicarbonate (baking soda) and any weak acid, for example acetic acid (vinegar).

You can, but white balsamic tastes stronger than white wine vinegar, so you may want to reduce the quantity that you use.

the reaction rate increases with the increased concentration of the vinegar - it is directly proportional

Yes, because anything liquid evaporates but vinegar may take longer due to the substances it contains. Evaporation can be denied though if vinegar was to be put in a beaker and sealed securly.

No you cannot make toffee without vinegar.

I have a dessert and candy restaurant and it is impossible to make toffee without vinegar, unless you want hard dull toffee, trust me on this one.

Vinegar is produced from alcohol using a vinegar culture. The color of the vinegar is based on what was used to make the vinegar and thus results in different flavors. For instance, beer tastes different from red wine which is again different from white wine. Which vinegar you use should be based on why you are using it and the quality factors, such as what it was made in, how long it aged, etc. More concern should be applied to these things than what color it is. White things aren't always bad or a result of bleaching.

Vinegar in a bottle is already melted: it is a liquid.

Conversely, a typical commercial vinegar with a 5% acetic acid content will have a freezing point of about -2 degrees C, or 28 degrees F.

Malt vinegar is very popular in England. It's made from fermented barley and grain mash, and flavored with woods such as beech or birch. It has a hearty flavor and is often served with fish and chips. Rice wine vinegar has been made by the Chinese for over 5,000 years. There are three kinds of rice wine vinegar: red (used as a dip for foods and as a condiment in soups), white (used mostly in sweet and sour dishes), and black (common in stir-fries and dressings).

Unlikely.

The vast majority of drain clogs are due to either fats and/or hair. A weak acid like the acetic acid in vinegar will have no effect at all on either one.

The most common chemical declogger is lye (i.e. caustic soda, sodium hydroxide) which will turn any fats in the clog to soap which dissolves in water and will weaken hair in the clog by removing the sulfur crosslinks. Usually this safely removes most clogs.

Another chemical declogger (usually available only to plumbers) is sulphuric acid which will "burn out" the hair in clogs. But this can damage pipes and should never be used if lye has already been tried as the reaction between residual lye and the sulphuric acid is violently exothermic and can spray acid in your face!

Yes, it dissolves but i dont know how. Yes, it dissolves but i dont know how.

acid reaction