Vinegar

Pretty much anyplace that sells vinegar. It will be labeled as "Rice Wine Vinegar" or Rice Vinegar. It has a different flavor then normal vinegar, but you could use white vinegar if you had to.

In the technical, chemical sense, almost certainly yes, there are probably a few carbohydrate molecules floating around in there.

In a legal/dietary sense, no (unless they've been specifically added). Almost all of the original carbohydrate in the grape juice has been transformed into ethanol by fermentation, and that has in turn been transformed into ethanoic acid which is what gives vinegar its vinegariness.

it depends on how much acid is in a fruit. If there is a lot of acid the pH is low, and the fruit is sour. If the pH is high, the fruit is more likely to be sweeter, and there is little acid in the fruit.

The acid that causes the sourness in the fruit can vary, but is in many cases citric or ascorbic acid.

A preservative is a natural or synthetic chemical that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes.

I use vinegar and water. Most white vinegar is only 5% acid so there is literally no way it can hurt anything. I have never heard of a legitimate reason for not using any concentration of vinegar. Descaler works better though if you have some available. I think lemon juice is a stronger acid than vinegar so if vinegar can hurt a coffee machine, the coffee machine is of very poor construction.

Pepper and water is not a solution, it is a mixture because the pepper will not dissolve.

If you're wondering if salt and water is a solution, it is because it's the solution saltwater and the salt does dissolve unlike the pepper.

Oil and vinegar do not mix, which is to say, they are not mutually soluble. When you put the two of these together in one container, you get two separate layers; the vinegar on the bottom and the oil floating on top. So if you would like to have a mixture of oil and vinegar on your salad, you have to shake the bottle first.

Because one is water based and one is oil based so they don't form a combined solution. You have to shake them to form an emulsion of small droplets of oil susoended in the vinegar. If you didn't shake them they would remain as two separate liquids.

Baking soda is another name for Sodium Bicarbonate. This is a monosodic salt of Carbonic Acid. If you add vinegar (acetic acid), you will protonate the sodium bicarbonate, yielding carbonic acid. Carbonic acid, then, quickly decomposes into water and carbon dioxide (a gas), giving the characteristic "fizzing" of this reaction.

In simpler terms, just look at the chemical equation for this reaction

Na2CO3+2HC2H3O2-->2NaC2H3O2+H2O+CO2

Baking soda + vinegar reaction creates sodium acetate, water, and carbon dioxide gas. Bubbling occurs because of the carbon dioxide gas, which is released by the reaction.

You cannot usually substitute balsamic vinegar for cider vinegar. The flavor profiles are quite different. However the chemical properties are similar, so the actual answer depends on the particular situation.

because most salad dresings are made up of vinegar and oil and since vinegar is water based it dose not mix with oil.Water molecules are dipolar, so they have one end that is partially positively charged (the hydrogens) and one end that is partially negatively charged (the oxygen). When you get a bunch of water molecules together they form a transient network of hydrogen-bonds, short-lived interactions between the oxygen of one water molecule and the hydrogen of a neighboring molecule. These hydrogen bonds explain water's unusually high boiling point, its decrease in density upon freezing, and its unusually high surface tension.

Oil is made of long hydrocarbons, which are nonpolar. Nonpolar molecules don't really have much incentive to stick to each other. They do experience very weak attractions called van der Waals forces when they are close to each other, but these are common to all molecules.

When you try to mix water and oil together the water "wants" to satisfy its hydrogen bonds. This is best done by sticking together with other water molecules. The hydrocarbons don't really "want" water there or not, but are happy to exclude water if it "wants" to go somewhere else. The result is a biphasic mixture. Oil ends up being the top layer because it is less dense than water, but there are also nonpolar liquids that are more dense than water, and in that case the aqueous phase would be the top layer. Sometimes the two densities are close enough that which one ends up being on the top is a matter of what else is dissolved in each solvent (seen sometimes in aqueous extractions with chloroform or dichloromethane--always check to make sure you've got the right phase before dumping the rest down the drain!)

Vinegar contains about 5–20% acetic acid (CH3COOH), water and flavourings.

Vinegar reacts with baking soda because vinegar is acidic while baking soda is basic. When mixed together a neutralization reaction occurs.

Yes, but only if it is very high, like over 9.0. First test your KH and make sure it is sufficient -- if it is not you are at grave risk of causing a pH crash which can kill your fish quickly. Then add a very small amount of vinegar -- about 1/4 cup for each 500 gallons per day. Measure your pH first thing in the morning and adjust it down to about 8.2. Don't try to lower pH any lower than that.

About the same. You can't really tell the difference between gasses just by looking at the balloon (unless it's floating). It will be filled with CO2, a colorless gas, just like air. It will be heavier, but not noticeably so.

baking soda is a base while vinegar is an acid

Yes, baking soda and vinegar do react. I am homeschooled in 5th grade and I take a science class. If u put water in there with the vinegar and baking soda it will explode to at least 3in high.

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The chemical reaction is the following:

NaHCO3 + CH3COOH → CH3COONa + H2O + CO2(g)

A bit of apple cider vinegar in a diet is a good idea. It adds flavor and a "snap" to things. But it should be used in moderation; you don't want to drink this stuff. It will dehydrate you, and can make you sick if you drink enough of it. A little bit is good, though. We use vinegar in different foods all the time, and you see it most commonly in salad dressings and in entrees like sweet and sour foods.

By "good for colds", you mean "good for treating colds" -- right? In general, a change in diet may be good. Therefore, if you don't regularly eat apple cider vinegar and then you do, I think it would be good. Vinegar is, in general, good to consume. If you regularly eat vinegar, I would not suggest eating more upon getting a cold, however. The change is good.

"Vinegar isn't made from grain. It's made from fruit like wine is. So there are no grains in vinegar."

the above is not true... the labels for your common vinegar will state that white distilled vinegar is made from grains

Not all vinegar is clear and btw its called white vinegar which means its not clear

Both

no

You rmove the girls Bra and theres you Awnser!;)