Vinegar

put in spices like garlic

well because it is very hot because of the vinger pour in to it

Its a liquid... It has the same texture as any other liquid.

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NO the above is incorrect, if you equate "texture" with "feel" then oil does not feel like water yet they are both liquids.

Vinegar feels like water.

By mixing vinegar and baking soda you get Fizz. this is a reaction between CH3COOH or Acetic acid(commonly known as vinegar) and NaHCO3 or Sodium bicarbonate (commonly known as baking soda).The acetic acid donates a H+ and the Sodium dissolves into the aqueous solution as the [HCO3]- reacts with the H+ to form water and Carbon dioxide. This Carbon dioxide exiting the solution creates that fizz.

You can but I don't see any benefit and it would stink to high heaven

Nope. Its not a homogenous mixture. Homogenous mixtures are uniform throughout, and the parts do not separate from each other. Have you ever looked at Italian dressing (which has vinega and oil in it) after you let it sit in your fridge for any length of time? You can see the oil separate from the rest of the dressing.

No, its shelf life is virtually indefinite, due to its high acid content. With no refrigeration required, it's virtually self-preserving despite the fact that you may see some color change (especially in red wine vinegar), sediment settling or clouding; it's just an aesthetic change and shouldn't degrade the flavor or effectiveness. Vinegar will go bad if kept long enough, especially if it is exposed to the air. The acetic acid will gradually convert to aldehyde. The vinegar loses its acidity, develops an unpleasant odor and taste, and a texture that has been described as "ropey"

as baking soda is a carbonate the reactants would react to give water, carbon dioxide and a salt which someone else may be able to identify but would be a sodium salt of some kind

yes because when u put an egg i regular water it sinks but when u put a egg in vinginer and salt it flots because the salt holds it to the top !

HC2H3O2(aq) + NaHCO3 (s) --> NaC2H3O2(aq) + CO2(g) + H2O(l)

This equation is balanced.

In other terms:

Vinegar and baking soda reacts to form sodium acetate in solution, carbon dioxide gas, and water. The "fizz" that is seen is the production of carbon dioxide gas.

Uses for vinegar:

· Kills grass and weeds on walkway, pour (full strength)

· Eliminates animal urine stains from the carpet by mixing equal parts vinegar and water

· Deter ants (spray around doors)

· Remove skunk odour from a dog (full strength)

· Polish car chrome (full strength)

· Soothes a bee sting

· Relieve itching of mosquito or other biting bugs (full strength)

· Relieves sunburn - several applications may be needed

· Deodorize drains (full strength)

· Unclog drain (add baking soda and ½ cup of vinegar) then rinse with hot water.

Vinegar is not just used for salad dressings anymore, there are many good uses for vinegar from uses in the kitchen, bathroom, to cleaning the car.

That reaction produces carbon dioxide, and it bubbles quickly out. If you contain the reactants tightly before mixing them, it will cause an eruption of sorts as the reaction happens.

Here is the equation for that reaction:

NaHCO3 + HC2H3O2 --> NaC2H3O2 + H2O + CO2

Vinegar is dilute acetic acid, which is an acid, not a base.

''Yes because apples have less calcium and salt water has more protein and lemon juice has more sugar than all two. So the answer is yes''

The egg's shell is made up of calcium carbonate and is "eaten" up by the acidic vinegar, leaving behind only the inner membrane and giving them a rubbery feel. It dissolves the shell completely.

If you leave it outside of a liquid for too long, gravity will collapse it.

Soak them in water. If you still want them to taste good, use fruit juice

I think there is a way to do this. Vinegar is an acid, acetic acid to be precise. Try using some baking soda, a little bit at a time. You will see bubbles, a gas (actually carbon dioxide) forming as it neutralizes.

You can use vinegar to remove urine smells or room odors

lemon (or lime).

suspension

Red wine vinegar is not a combination of vinegar and red wine. It is red wine that has turned to vinegar, the alcohol being converted to acid.

they help by helping

Sodium bicarbonate (baking soda) and Acetic acid (about 5% of vinegar) recombine to produce carbon dioxide, water, and sodium ethanoate. The most apparent change is the release of large volumes of carbon dioxide gas. In cooking this effect (with a variety of acids) is why baking soda is used: it produces many bubbles of gas which become trapped in a batter or dough, and thus make the pancakes or the quick bread less dense (called leavening). Yeast has the same purpose, but takes longer.

Yes, you can. It actually destroys the glue that they use to stick their eggs in place.

Other household substances you could use, with varying degrees of success, include:-

ghee smothers them;

homemade lemonade. The citric acid -which shop-bought lemonade doesn't have enough of- is what kills them;

any ice-cream reduces their body temperature to a level they can't survive.