Baking soda and vinegar are both made of many small little pieces. When you mix these two, the pieces dance and become one, something new, that is different than either baking soda or vinegar. The new thing is a gas, like the air around us. This gas is trapped in the bubbles.
More than 95 % water in vinager
No. The illegal substance is in your blood stream and will take a few days to naturally go through the kidneys and filter out the bad stuff.
There are two ingredients require to make 'mother' vinegar. Obtain some good wine yeast, mix it with wine and let it ferment. Keep this liquid by occasionally adding wine. This vinegar can be mixed with other wine to form vinegar.
Vinegar is an acid that preserves food by killing harmful bacteria that can spoil food.
Vinegar is an acid and does not require refrigeration.
Vinegar is an acid.
It also acts as a natural antibiotic; it helps with digestion, arthritis, and sore throats; it lowers cholesterol; it keeps your skin healthy; it prevents dandruff; and soothes sunburn, shingles, aching muscles, etc.
Apple cider (Or any red based vinegar) also acts as a remedy for heart burn, due to it's acidity compounds, it neutralizes the acid imbalance and will relieve one from Heart burn(Acid reflux) in about 15/20 seconds.
When I am preparing fresh collard greens to be cooked, I put them in a sink filled with salt water. I swish them about, then let them soak in the salty water for 15 to 30 minutes. Greens that are very dirty and gritty get the longer time. After the soak, I swish them about again, testing for grittiness and dirt. If they seem clean, I drain the salt water, then rinse them in plain tap water to remove any residual dirt and the saltiness. After the salt water rinse and plain water rinse, I finish preparing the collards for cooking, then get on with the cooking. To answer your question about rinsing collard greens in vinegar, no, I do not do that. I rinse mine in cold, salty water.
Anantimicrobial is a substance that kills or inhibits the growth of microorganisms such as bacteria, fungi, or protozoans, as well as destroying viruses. Antimicrobial drugs either kill microbes (microbicidal) or prevent the growth of microbes (microbistatic). Disinfectants are antimicrobial substances used on non-living objects.
The history of antimicrobials begins with the observations of Pasteur and Joubert, who discovered that one type of bacteria could prevent the growth of another. They did not know at that time that the reason one bacterium failed to grow was that the other bacterium was producing an antibiotic. Technically, antibiotics are only those substances that are produced by one microorganism that kill, or prevent the growth, of another microorganism. Of course, in today's common usage, the term antibiotic is used to refer to almost any drug that cures a bacterial infection. Antimicrobials include not just antibiotics, but synthetically formed compounds as well.
The discovery of antimicrobials like penicillin and tetracycline paved the way for better health for millions around the world. Before 1941, the year penicillin was discovered, no true cure for gonorrhea, strep throat, or pneumonia existed. Patients with infected wounds often had to have a wounded limb removed, or face death from infection. Now, most of these infections can be cured easily with a short course of antimicrobials.
However, the future effectiveness of antimicrobial therapy is somewhat in doubt. Microorganisms, especially bacteria, are becoming resistant to more and more antimicrobial agents. Bacteria found in hospitals appear to be especially resilient, and are causing increasing difficulty for the sickest patients--those in the hospital. Currently, bacterial resistance is combated by the discovery of new drugs. However, microorganisms are becoming resistant more quickly than new drugs are being made available; thus, future research in antimicrobial therapy may focus on finding how to overcome resistance to antimicrobials, or how to treat infections with alternative means, such as species-specific phages.
No, vinegar is a 5% acetic acid solution in water. In salad dressings it is often (heterogeneously) mixed with (insoluble) oil. This is called an (oil in water) emulsion. Acetic acid is not soluble in oil, it 'stays' in the water phase.
When Baking soda and vinegar are combined, it makes a fizzing reaction when the Acetic acid in the vinegar reacts with Sodium Bicarbonate (the chemical name for baking soda).
The result is some water, Sodium Acetate and Carbon Dioxide gas (the bubbles).
What actually happens is this: the acetic acid (that's what makes vinegar sour) reacts with sodium bicarbonate (a compound that's in baking soda) to form carbonic acid. It's really a double replacement reaction. Carbonic acid is unstable, and it immediately falls apart into carbon dioxide and water (it's a decomposition reaction). The bubbles you see from the reaction come from the carbon dioxide escaping the solution that is left. Carbon dioxide is heavier than air, so, it flows almost like water when it overflows the container. It is a gas that you exhale (though in small amounts), because it is a product of the reactions that keep your body going.
What's left is a dilute solution of sodium acetate in water.
Acetic Acid: CH3COOH -> CH3COO- + H+
Sodium Bicarbonate: NaHCO3 -> Na+ + HCO3 -
H++ HCO3- -> H2CO3 Carbonic Acid
H2CO3 -> H2O + CO2
It will "explode" in a way that most kids with those materials to hand could tell you about.
apple cider tastes like apple and white vinegar looks white and vinegar looks like vinegar.
I think it might if it is strong acidic, but other than that I don't think it will do you much harm.
I know that it at least slows it down
No, white vinegar cannot be substituted in a recipe for white wine.
No, vinegar and amine are completely different substances. Vinegar is an acidic liquid containing acetic acid produced from the fermentation of ethanol. Amines, on the other hand, are organic compounds and functional derived from ammonia.
Yes, but it will be discolored and if it is dry than it wont work.
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.
== == I am a very big advocate of apple cider vinegar! There is so much out there about the uses of organic apple cider vinegar, and with me being a person who is green friendly I use as many products as I can to promote healthy living. Also it helps to flush toxins and makes your skin beautiful by removing the dark circles from under the eyes. Just be careful not to take it straight from the bottle! Dilute it or else it could burn your stomach like taco bell at three am can. They make tablets that you can take but some people find them difficult to swallow. ACV can be found in tablet form in the vitamin section of most pharmacies or health food shops, and some department stores (possibly Wal*Mart, Costco, etc). In researching for a kidney stone treatment, I found that Calcium Oxalate crystals (one form of kidney stone) caused by unhealthy diet change: too much fluoride (brushing teeth with tooth paste every hour or so after each snak), too many peanuts, and too much chocolate--could be dissolved naturally by a number of treatment methods including ACV, lemon juice & olive oil, banaba leaf extract, eating pickles, alfalfa with lime juice, and more. CT scans showed a 2 cm stone in each kidney. Gas in gastrointestinal tract put pressure all through the abdomen that caused kidney tissues to be compressed against both stones causing huge pain / damage. Hospital doctors gave two prescriptions--one for pain, and another for widening the urinary flow pathway. Pharmacist said they would fill my prescriptions right away, but instead took about 45 minutes chatting with one particular "potential customer," all the while kidney stone pain returned with a vengeance. Pharmacist did not know of anything to take for kidney stones, but had heard that some people tried some risky substances and got no better. Both the hospital doctors and the pharmacist recommended just drinking a lot of water, and letting the stones painfully pass out during urination. After getting on the internet, the answers came quickly--first a whole bunch of web sites trying to sell a book about the topic, then later a web blog site where people pooled their experiences with treatments... Using a lot of lemon juice, olive oil, ACV tablets, eating pickles, and a day or so later, voila, no stones at all, no pain, and only minute chunk of one of the stones passed through the bladder into a fine meshed strainer given by the doctor at the hospital. The strainer was supposed to filter out the stone material, and this could then be analyzed by a lab to determine the exact cause of the stones. However, recent unhealthy diet change indicated that it was the cause--no need to get an analysis done. While some people like an alkali diet, this resulted with poor amounts of stomach acid (stomach upset due to gas), and not digesting food properly, and also forming kidney stones. This illustrates the need to strike a proper balance in diet with the kinds of food / drink that are needed. I am taking a tablespoon of apple cider vinegar everyday in the morning in liquid form. This liquid has been professed to increase metabolism, decrease water retention, suppress the appetite, lower blood pressure and control cholesterol levels. There have been several studies done regarding weight loss and they all seem to agree that apple cider vinegar is an effective aid for weight loss. It is quite rich in minerals, vitamins and enzymes. I just read that taking it in liquid form may damage tooth enamel so I will probably purchase some pills for the future. I figure I need all the help I can get, so as long as it is OK with my doctor I may as well utilize it.
Yes, they are the same thing.
Generally vinegar doesn't contain salt.
What is Vinegar? The dictionary defines vinegar as "sour wine" or "a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative." How is Vinegar Made? Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and "Acetobacter") that turn sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production - from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called "Acetobacter") converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controlled. Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains many vitamins and other compounds not found in acetic acid such as riboflavin, Vitamin B-1 and mineral salts from the starting material that impart vinegar with its distinct flavor. What is Vinegar Made from...any fruits or sugars...! Since the isoprobarculicar molecular obsidian resident residual is combubulant to the occifer obtuse refractionary substance is an occipital reluctance to the...........
You get the picture. Vinegar is the third stage of life in a sugar molecule. When sugar ferments or ages, it becomes alcohol. When alcohol ferments or ages it becomes vinegar. it is a condiment The common chemical name of vinegar is acetic acid. It is also known as ethanoic acid under the more formal IUPAC naming convention of organic molecules (though "acetic acid" is also accepted by IUPAC). It's molecular formula is: CH3COOH
yeast and bacteria
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