Vinegar

Vinegar is acetic acid, CH3COOH

Vinegar and baking soda inflate a balloon because the vinegar and baking soda cause a chemical reaction making carbon dioxide, inflating the balloon.

It doesn't!

It's approximately 6 1/2 tablespoons of vinegar. (15 mils to a tablespoon).

Walmart, Meijer, Kroger, pretty much any large grocery chain, many food service distributors, Amazon and other online sellers.

Vinegar oil bottles come two types. One comes with two bottles, one is oil and one is vinegar. The second type is the combined mixture of oil and vinegar which is used for gourmet cooking.

vinegar dissolves the salt making it taste less salty and more vinegary or more like plain French Fries ( depends how much vinegar you put in )

Vinegar is typically around 5% acetic acid (CH3COOH), also known as ethanoic acid.
Acetic Acid

usually you put 1/3 cups of vinegar and if you want baking soda tthen 1/2 a cup. if this isn't correct roll around on the floor and suck your thumb. :)

Aromatic vinegar can be purchased at any local botanical or vitamin store. Most supermarkets will not carry the item, you will need to order online.

I think it might if it is strong acidic, but other than that I don't think it will do you much harm.

Don't smell it

it takes up to 5 to 7 days to turn rubbery.

Because it needs to be refridgerated

why doesn't French salad dressing separate

Baking soda, also known as sodium bicarbonate reacts with an acid to form carbonic acid. The disassociation constant of carbonic acid is extremely low and as a result it decomposes into a water molecule and a carbon dioxide molecule. If the reactiouroccurs quickly enough ( either it is hot enough or excess was poured), enough carbon dioxide will evolve to make it overflow.

HA = any acid

HA + NaHCO3 ----> H2CO3 + NaA

H2CO3 -------> H2O + CO2

I ran out of cascade, filled my dishwasher dispenser with vinegar and a squirt of dawn, and my dishes came out sparkling clean

chalk is produced by the shells of sea creatures lying on the sea bed and then the pressure of the water pushing the shells together until they form stone

I work in a processing plant. we produce salads, and meat items. In the past, we changed from 200 grain vinegar to 100 grain. I seem to have misplaced my records on that particular process. I am asking for help with the level of usage in the vinegar if we change from 100 grain to 200 grain distilled white vinegar. Please contact me at diana.vinar@cobornsinc.com Thank you.

yes because if you use soap it leaves residue and can kill the insect

That really depends on how big your volcano is. If you want a nice big explosion fill your volcano up about 1/3 full with baking soda but measure out how much baking soda you used, then add some food coloring to the vinegar and pour the same amount of vinegar as baking soda into the volcano. REMEMBER: Pour the vinegar in quickly otherwise it will start spilling out all over before you even get all of the vinegar in. Now stand baack and watch your volcano go!

it breaks down flour being an acid

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness

Any type of vinegar with the "mother" still in it, such as apple cider vinegar. Although the mother does make it very nutritious. It just stinks really bad.

Cane vinegar is used in dishes with sweet and sour sauces, and traditionally in many Filipino dishes.