Vinegar

Nothing remarkable.The combination taste depends on the predominent constituent.

Down the kitchen garbage disposal.

It will kill bacteria and is not harmful to pipes or the environment.

Any smells coming from drains will be neutralized so bathroom drains and shower drains are also a good choice to dispose of vinegar for it's mild acid content.

I cannot imagine why anyone would further distill something as basic as white vinegar, but anyway, if you are looking for an acid to activate baking soda in a muffin or biscuit recipe, any vinegar can be used, but some may impart a flavor that you do not want. In that case, use cream of tartar or any other edible acid (for instance, a Vitamin C (ascorbic acid) tablet.

Yes, but it is a weak conductor. Vinegar is a solution of acetic acid and water. Acids donate H+ ions into a solution. The concentration of these ions are what determines whether a solution is a strong electrolyte(conductor) or a weak one. Since vinegar has a low concentration of acetic acid(about 5%) it only has a pH of only ~2.4 and so is a weak acid.

D. Mixing baking soda and vinegar

Copper reacts with the oxidilized copper on the penny.

A compound - Acetic acid, CH3COOH, also known as ethanoic acid.

you can partly mummify it. just go on sciencebuddies.com and click on the top left corner-project ideas, and scroll down and look 4 life science and click Human Biology & Health and scroll down to the 3rd one down and click on it and you have the science project info.

No. Yeast infections are caused by an over population of yeast microbes in the vagina. The population is normally controlled by a kind of bacteria that also lives there. If there is any sort of imbalance the bacteria may die off and allow the yeast cells to take over. You need a medication to kill the yeast. Monistat is an effective over the counter drug sold to treat yeast infections. Never ever douche! This can wash away the bacteria that are supposed to be there as well as dry out the vaginal membranes. It can also push harmful bacteria further inside causing a more serious condition.

no

"When the two ingredients are mixed, hydrogen ions ( H+) from the vinegar react with the bicarbonate ions (HCO3- ) from the baking soda to form a new chemical called carbonic acid (H2CO3).

H+ + HCO3- ---> H2CO3

The carbonic acid thus formed then immediately decomposes into carbon dioxide gas (CO2)and water (H2O)."

(Yes, copy+paste is unoriginal...)

http://www.apple-cider-vinegar-benefits.com/baking-soda-and-vinegar.html

Acetic acid (the acid in vinegar) can exist in any concentration fro pure acetic acid to infinite dilution. Vinegar is about a 4% solution acetic acid in water.

The egg doesn't actually turn into rubber. The vinegar is an acid and the eggshell contains calcium carbonate which is a salt. The acidic vinegar breaks down the calcium carbonate of the shell (the calcium acetate is formed) and therefore dissolves it leaving only the thick membrane surrounding the hard boiled egg. It is only an egg without a shell.

As an overview, acetic acid (HC2H3O2 (or C2H4O2 in solution), from the vinegar) reacts with aqueous sodium bicarbonate (NaHCO3), forming sodium acetate (NaC2H3O2) and carbonic acid (H2CO3). As also happens in carbonated water, the carbonic acid then dissociates into water and carbon dioxide (H2O and CO2). The chemical reaction would be (not balanced):

C2H4O2 + NaHCO3 --initial reaction--> NaC2H3O2 + H2CO3 --bubbling--> NaC2H3O2 + H2O + CO2

Not much really happens.

The salt (sodium chloride) dissociates into sodium ions and chloride ions in solution.

The vinegar (acetic acid) dissociates into hydrogen ions (protons) and acetate ions in solution.

The solid salt will most often dissolve in the vinegar. But, that's about it.

Now, if you have something like a metal in the salt and vinegar solution, the chloride ions can induce nucleophilic attack on the metal ions, resulting in corrosion of the metal.

If you boiled away the water in the solution, you would be left with some proportion of sodium chloride (salt), anhydrous acetic acid, and sodium acetate.

yeah... technically but the only thing is that the white wine vinegar gives a sharper taste.

A neutralization reaction. Because vinegar is acetic acid, and baking soda is a base, and they neutralize each other.

The idea of using baking soda and vinegar is to provide a safe manner in which to demonstrate a chemical reaction with the dramatic release of a gas. In this case, baking soda (sodium bicarbonate) is mixed with vinegar (acetic acid) with the violet release of carbon dioxide.

when put together, these three substances automatically form a dildo to slam your mother in the butt

vinegar is acetic acid, baking soda is sodium bicarbonate, on reaction these two

will produce the three products i.e., sodium acetate, water and gaseous carbon dioxide (the latter two are the constituents of the carbonic acid which is unstable and immediately breaks into those two compounds)

you get A BABY

Vinegar is a solution, not a pure substance and thus does not have "a molecule". This solution is composed (in typical household vinegar) of 92% to 95% water and 5% to 8% acetic acid with small amounts of other chemicals that provide flavor or color.

Perhaps you intended to ask about the number of atoms in a molecule of acetic acid. The formula of acetic acid is C2H4O2 this gives 8 atoms in a molecule.