baking soda and vinegar project

Vinegoda

Traditionally vinegar is made by fermentation of fruits or plant sap like palm sap(coconut sap).During fermentation alcohol(ethanol) is formed which when allowed to ferment further it became acidic(acetic acid),vinegar.Acetic acid can also made synthetically.Vinegar can be made at home or in factory.

It is a chemical reaction. Baking soda contains carbonate ions, which react with hydrogen ions from the acetic acid in vinegar according to the ionic equation:

CO3-2 + 2 H+ -> CO2 + H2O. CO2 is a gas at standard temperature and pressure. CO2 formation causes the fizzing, as the gas escapes from the other product and the still unreacted baking soda and vinegar.

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Well, you completely deleted my very simple and responsive answer and made it a little more complicated.

As I said in my first response, this is a chemical reaction involving the combination of an acid and a base. When an acid and base combine, the reaction easily moves forward forming a salt. This is a chemical reaction. I should have also added that the byproducts were also included water and CO2 and perhaps some unreacted original products depending upon the amount of each supplied.

Along the lines of your response a more complete response would be:

CH3COOH + Na(HCO3) -> H2O + NaOCOCH3 + CO2

vinegar is mostly a weak acetic acid - CH3COOH and water.

baking soda is essentially - Na(HCO3)

The sodium precipitate on the right side is the residue I was speaking of. It is by definition, a salt.

(You shouldn't have erased my answer because it wasn't wrong and completely responsive to the question. I rather doubt the person making the query wanted to know THAT much about it. Now you want to balance this equation for everyone?)

yes

Vinegar won't get rid of them, only trap some adults keeping them down. If you have small flies breeding indoors it is keyed to moisture- leak in a wall, overwatered plants, drains, etc. Find that source and dry it out and they will die out. If it's fungus gnats from a plant, Take it outside.

Safe for what? Not a good idea to drink it. Cooking...fine.

The question is poorly worded. A more precise question would be, "Why does a mixture of baking soda and vinegar release carbon dioxide?"

The reaction of baking soda and water is an acid-base reaction. The active ingredient of baking soda is sodium bicarbonate (NaHCO3), a base. The active ingredient of vinegar is acetic acid (H3COOH), an acid. The reaction of the two in water produces hydrocarbonic acid (H2CO3) plus sodium cations (Na+) and chloride anions (Cl-). The hydrocarbonic acid rapidly disproportionates into carbon dioxide (CO2) plus water (H2O).

Sauerbraten

The reaction causes carbon dioxide which bubbles up and forms vinegar bubbles.

OK, so the reason you choke on vinegar is because you keep it in your mouth to long. The vinegar will stay in your mouth but as you try to swallow, it goes down the wrong pipe. If you don't keep it in your mouth too long, then, some of the vinegar probably just went down the wrong pipe.

i think it will separated

Vinegar is acetic acid and it is formed from the oxidisation of Alcohol. Alcohol is formed by the fermentation of sugar by yeast. If the white vinegar is natural then there may be a very small amount of sugar but I doubt it. If the White vinegar is artificial then no there will be no sugar in it.

YES it does. At least the Heinz Apple Cider Vinegar.

Yes, it is the same thing. Distilled white vinegar is the lowest grade of vinegars. It is made from the dregs of other vinegars. Distilled white vinegar is commmonly used in salad dressings and for pickling because it is clear and does not add any color to the recipe that you are making.

If you are just weighing the container before and after, then yes, the two numbers will not be equal. Mixing sodium bicarbonate (baking soda) and acetic acid (vinegar) liberates carbon dioxide gas, which can't be weighed by a scale. What you must do is subtract the weight after the reaction from the weight before the reaction, and divide it by 46.01, which is the molar mass, in grams, of CO2. That will give you the moles of CO2 generated by the reaction.

We conclude that baking soda(base) combines with vinegar(acidic) and bubbles are formed .

A description of ingredients and procedures for exterminating undesirable plants functions as a recipe for a weed killer. The description may be found on a store-bought product or preserved as a home-made remedy. Non-organic and organic store-bought herbicides respectively possess such active ingredients as glyphosate and d-Limonene (citrus oil) whereas a tablespoon (14.79 milliliters) of liquid dish detergent, salt or vinegar in a quart (0.95 liter) or gallon (3.79 liters) of water represents a home-made weed-killer.

When a blue litmus paper are put in a solution of baking soda and the conditions are under the basic ph level, it will turn into red. And if a red litmus paper is put under acidic conditions, it will turn into blue.

I have tried drinking vinegar plenty of times because I have painful cramps. It really does work in one day but the next period may be a little heavier. It only works for a couple hours and your stomach may feel funny.

No it shouldn't stop your period but it may make you feel very sick and give you a lot of heartburn, not to mention quite bad breath.

No

Yes, but the flavors will be different. And you should use real wine or real sherry, not the salt heavy 'cooking' versions found in many grocery stores. The alcohol releases and dissolves some flavors that water based recipes will not, adding to the flavors.

Essentially any alcohol should be allowed to evaporate through heating to leave the flavor of the wine used. Whether a recipe calls for cooking sherry, wine, or not, I often deglaze any meats cooked in a frying pan with red or white wine. The French say that you should use the best wine you can afford for this process but I use whatever I have to hand.