Vinegar

through the firmentation of rice or fruit.

White vinegar

Vinegar is a liquid at temperatures around 25 degrees celcius.

Apple vinegar may be eaten, but it is awfully sour.

Salt helps to preserve foods by lowering water activity. Some disease causing microorganisms and spoilage organisms are inhibited when the water activity is reduced by salt. Vinegar decreases the pH, inducing an acidic environment. In both cases, producing an environment that is not hospitable for bacteria.

A mild and sweeter western vinegar such as champagne vinegar or white wine vinegar will substitute

The higher alcohol provided by the blending of brandy and wine prevents the bacteria acetobacter from growing and producing acetic acid which is the key compound in vinegar.

Wine vinegar, red or white, tends to have a lower acidity than white vinegar. If the dish needs the acid (sauerkraut for example) and can handle the extra liquid, you may have to add a bit more wine vinegar. If the flavor is good, however, you don't have to counteract anything.

Vinegar is not dangerous for the health, also it is recommended.
Vinegar is a problem only for persons with hyperacidity.

The percentage of acetic acid present.

No, vinegar has no uric acid in it. Vinegar is a water solution of acetic acid and sometimes coloring matter and/or flavors depending on type and processing.

There is no such thing as that.

chicken bones

Undistilled vinegar is made by a brewing process instead of a distillation process. It is a stronger acetic acid vinegar.

mentoes candy and coke or diet coke

I am guessing that it will either foam up or blow up not blow up like HUGE but you know, a small one

try sugar and a little salt

dose apple cider vinegar thin the blood

Some technicians believe that distilled vinegar at 5% acidity may harm the plastic and rubber in the washing machine, whereas others may recommend it. It depends on the model of the washing machine and would be best to contact the makers or your technician to find out.

Yes, but it depends on the recipe: cider vinegar has a sweetness to it (like apples), whereas balsamic vinegar has a really strong, tannic taste (like a heavy red wine). If you don't have cider vinegar, but you think balsamic would taste too strong, use lemon juice, plain vinegar, orange juice, dry white wine, etc. If you aren't baking with the vinegar, then you can also opt to omit it.

a set of containers for salt, pepper, oil and vinegar is known as a cruet set

If your talking as in, baking soda in a vinegar balloon, then it would obviously explode. Make sure to try this experiment in your parent's brand new car.

Answer 2:

Lol - yeah and send him the bill :D

NaHCO3 (aq) + CH3COOH (aq) ----> CO2 (g) + H2O (l) + CH3COONa (aq)

That is: Baking Soda plus weak vinegar = carbon dioide, water and Sodium Acetate.

So, it fills up with gas - and sprays water and weak acid everywhere.

CHNaO3 + C2H4O2 -> NaC2H3O2 + H2CO

Following this the Carbonic Acid ( H2CO ) dissociates in the following reaction:

H2CO -> H2O + CO2

The reaction will stop when one or other of the reagents are used up.

The acetic acid concentration of vinegar varies at around 5 to 10%. When used up in the reaction, then the reaction will stop.

no. because you would only be able to seperate the things that make it up on a molecular level