Vinegar

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.

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.

It becomes bacon.

Yes, vinegar contains acetic acid and baking soda is sodium bicarbonate, a base.

When they are mixed, a chemical reaction releases carbon dioxide gas (lots of bubbles), and a solution of sodium acetate and water remain.

Vinegar is acidic, and will probably kill spider mites, but it may also damage the leaves if you spray it on.

A soapy water solution is better for spraying on spider mites than vinegar. Always test one leaf of a plant first, before spraying the entire plant, if using a home-made insecticide.

you will get dark pink colour

In normal cases, no. Cider vinegar is know as a cleanser and may help a person lose weight, but vomiting blood is unlikely. The acid in the vinegar may cause some irritation if ingested without in being diluted, but otherwise there is no real harm in drinking it.

Black chunks? Black or dark flecks in red wine vinegar could be sediment or even very small skin pieces of grape.

What are you storing it in. Any vessel with a speed pour cap can allow small bugs or flys in the vinegar.

When in doubt...Throw it out!

well it worked for me

The vinegar is an acid and it caused the shell material to breakdown into two different materials. One is carbon dioxide bubbles that were released into the air. The other material is lime. The lime remains in the solution. Also, the appearance of the shell changes asa result of this chemical reaction.

I believe vinegar first. If you put the oil on first the vinegar will run off the oil on the lettuce leaves. If you put the vinegar on first it sticks to the lettuce better.

Whisk vinegar and oil in a bowl or shake in a bottle just before use. It separates fairly quickly.

Ummmm...... I don't think so. Not unless you are allergic and go into shock or a seizure. I guess it could if you sniff strong-smelling vinegar and nothign else for two long, but it's probably not going to happen.

Apple cider vinegar softens the hair, making it easier to straighten. I discovered this by accident while taking out my box braids. I used 1/2 cup of apple cider vinegar + 1 1/2 - 2 cups of water and put it in a spray bottle. I sprayed my hair and combed out the dirt and residue left behind from the braids. I never once rinsed my hair while combing out other sections of my hair. I would suggest combing the vinegar through your hair and letting it air dry. After it air-dried, Then I washed my hair with a conditioning shampoo (Motions or Paul Mitchell) and deep moisture conditioner (Mizani or Paul Mitchell). I blow-dried each section and noticed my hair was super straight after a few minutes of blow-drying. If I had straightened it, it would have been bone silky straight like an Asian.

Apple cider vinegar is not harmful in no way but one thing with it is that it is way too strong

Yes it does because the molecules in the hot vineger are moving around faster soit mixes with the baking soda quicker and if the vineger is cold the molecules are moving slower causing it to take more time.

Remember the old saying "you catch more flies with honey than with vinegar" It's true: flies recoil from vinegar. So the next time you're having a picnic, wipe the table with undiluted white vinegar before you set up.

Chemical. Vinegar is acidic - bicarniate when acidified produces carbon dioxide which bubbles out. This is a chemical change because the end-products (carbon dioxide, sodium acetate) are different species than the reactants (sodium bicarbonate, acetic acid). It is impossible to regain the initial state without the addition of new chemicals into the system. A physical change would be the freezing of vinegar. The reactants and the products are the same species (vinegar), and the initial state (liquid) can be regained by allowing the frozen vinegar to thaw.

When baking soda and vinegar are combined they will weigh less than when they were seperated.