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Vinegar
Vinegar is a weak acid created through fermentation. Vinegar can be made from many ingredients such as wine, corn, coconut, malt, or rice.
1,209 Questions
Can white wine vinegar be used instead of chardonnay vinegar?
The problem is that, champagne is more expensive than any dry white wine. More over it is a sparkling drink. So when you add champagne to any preparation the CO2 in it will escape. And gives the dish a particular kind of texture and appearance. (it is different from using beer for a beer batter preparation).
The second thing is that champagne tastes great than any dry white wine. don't waste it by pouring in some stupid dish, which only makes the dish worse.
Vineger is also known as acetic acid.Its formula is CH3COOH.It is made from plant and its very high in acids.We can also say that vineger is a germ killer because it is strong enough to kill most germs and bacteria,mold but it can't kill germs in meat.Its also used to reduce smell that is how we can somehow reduce the smell being produced in garbage.
Can you take apple cider vinegar as you have barrets esophagus?
Apple cider vinegar has no proven health benefits, though it is very popular. it should not usually cause any harm if taken in small quantities, though diabetics are advised to consult their doctors before taking it.
How might one construct an oil and vinegar set?
Oil and vinegar sets can be constructed by starting with a basic olive oil and a red wine or balsamic vinegar. Dried whole herbs, such as thyme, rosemary and oregano are typically found in upscale oil and vinegar sets found at retailers.
Is adding white powder to vinegar a chemical change?
yea because it melts into he vinegar and it is very difficult to reverse this chemical change
Is water and vinegar good to use on hardwood cabinet?
Ypu can use it (white vinegar and water) however, it should be only when you dampen a cloth and wipe dry immeadiately. Using copious amounts to clean wood can cause staining (white water marks) and leave the wood in poor condition
The acid present in vinegar is acetic acid. It is also called ethanoic acid. The formula for the acid is CH3COOH.
Yes, becuse a homogenous mixture is formed when vinegar is added into water
Should you refrigerate white wine vinegar?
It is not usually necessary to refrigerate any kind of vinegar
Vinegar and baking powder for clogged drain?
I am not an expert, but my grandmother uses baking soda and vinegar to clean her drains, so I imagine it is good to use (She is 93 and knows every helpful house tip there is). She puts a couple tablespoons of baking soda down the drain, then pours some vinegar down. After a few minutes, she runs really hot water down the drain to rinse everything clean. Not only does this clean the drain, but it also gets rid of bad odors. Make sure you use white distilled vinegar.
Where can i buy distilled white wine vinegar?
White vinegar is a common ingredient that can be found in any grocery store or department store like Walmart or Target.
Is bicarbonate of soda and vinegar reversible?
Yes. The vinegar can be made to evaporate, leaving the salt.
can only half answer your question, vinegar is liquid that has been allowed to go sour, comes from wine, apple juice ect... so whoever it was, I'm sure they only discovered it, not invented it.
Who discovered the reaction between baking soda and vinegar?
For culinary purposes, Baking Powder and Baking Soda are classed as leavening agents, and can therefore be grouped in with ingredients such as yeast. However, it should be noted that these are chemicals or chemical compounds and as such, should be considered as chemical additives. It is also important to remember that in most recipes, you cannot use baking soda if the recipe calls for baking powder due to the different way in which they chemically react in order to produce the rise required and it's safer by far not to try to substitute either one for the other.
For this reason, we are going to start this section, not with the history as in most of the Ingredient of the Month sections, but with an explanation of exactly what they are and how they work.
What is Baking Powder and Baking Soda?
Baking Soda is pure Sodium Bicarbonate, also called Bicarbonate of Soda (NaHCO3). It is a white crystalline alkali which reacts by effervescing (fizzing) when it comes into contact with acids, thus producing gasses, namely carbon dioxide. Because of this chemical reaction, it is often used in fizzy drinks and antacid remedies and it's precisely this reaction which facilitates the rising action in baked goods.
Baking Powder is more complex. It is composite of Sodium Bicarbonate (baking soda), one or more acid salts such as Cream of Tartar (Tartaric Acid), Sodium Aluminium Sulphate, Calcium Acid Phosphate plus a drying agent such as cornflour and the exact mix determines whether it is "Single" or "Double" acting. The difference between baking soda, single and double acting baking powders, is when the chemical reactions actually take place, and is explained below. However, the rising principal is the same in that a chemical reaction produces carbon dioxide bubbles which expand through the cooking mixture.
What's the difference?
When using baking soda, the mixture to which it is being added must contain some sort of acid, often in the form of honey, molasses, brown sugar, sour cream, yoghurt, cocoa, citrus juice or fruits. The chemical reaction takes place as soon as it is added to the acid ingredient in the mixing bowl. This means you have to work swiftly and get the mixture into the oven as soon as possible before the carbon dioxide starts to dissipate, which they will quite quickly. (Think back to those fizzy drinks once they've been poured into a glass - that initial burst of fizz soon dies down to a little murmur).
When using "Single Acting" baking powder, the chemical reaction, once again, takes place in the bowl at the mixing stage, with the catalyst being any liquid as opposed to an acid, so the same applies as to the speed at which you get the mixture into the oven. Remember, the acid is already present in the baking powder usually in the form of Cream of Tartar: it just needs to be triggered off by the addition of moisture (water, milk etc).
"Double Acting" baking powder adds another dimension. Not only does it start reacting in the bowl as with baking soda and "single acting" baking powder, but it also reacts a second time when it is cooked. This is achieved by the addition of slower reacting acids to the single acting baking powder, which hardly react at room temperature. These only become active once they achieve higher temperatures. So it has a double action - once when subjected to moisture in the bowl and once when subjected to heat in the oven. This quality means that the rush to mix and get it into the oven is avoided, which is especially useful if there are many ingredients which need thorough blending.
History
Food historians believe the use of baking soda dates back to ancient civilization and it is perhaps this age-old use of it which has prevented its demise as a chemical additive.
Until the late 1700's, yeast was the main leavening ingredient used. However once it became widely accepted that bicarbonate of soda would create carbon dioxide gas in the presence of certain acids, housewives began making their own chemical leavening. Although the rising process was faster, it was a little hit and miss due to the majority of the leavening gases being released in the bowl (at the bench stage).
By 1835 the first baking powder compound had been created with the addition of Cream of Tartar. It was found that it gave more consistent results although it was more expensive than bicarbonate of soda and had a shorter shelf life. Experimentation continued and by the 1850s the Cream of Tartar was replaced with calcium phosphate which, whilst cheaper than Cream of Tartar, still produced most of the gas at the bench stage. The first Modern day, commercially prepared baking powder was born.
However, it wasn't until 1885 when sodium aluminum sulphate was discovered. This acid reacted only when heat was applied. The combination of Bicarbonate of Soda, different acids plus cornflour to keep the mixture more viable in storage, revolutionised baking powder.
Of course, that wasn't the end of it. Not only was baking powder added to flour to create Self Raising Flour, but also further refinements and experimentation have taken place over the years and today, we are left with a stable and dependable product.
What is the problem statement of baking soda and vinegar?
As soon as the vinegar touched the baking soda, it started to make a bubbley substance. That over flowed, like a toilet over flowing. I thought it was goning to explode. If i could chage one thing i would try to add somthing to make a bigger explosinse.
What can you make explode without vinegar?
- Go to the nearest grocery store.
- Buy some baking soda and some vinegar.
- Proceed in the usual way.
Seriously, baking soda and vinegar are among the commonest, cheapest substances I can think of. If you don't have them, and can't get them, I see little point in attempting to make an exhaustive list of more esoteric substances on the off chance you might have those lying around.
I can generally tell you that any carbonate and any acid will exhibit the same basic reaction.
ans2. But this experiment may be dangerous. If it were a glass bottle the danger of exploding glass fragments is pretty obvious. Even with plastic bottles, the bottle wall may fracture into sharp edged shards. which locally have done serious damage.
Will white vinegar deodorize plastic?
Yes, it it will. Soak your plastics in white wine vinegar for 24 hours.
What happens if you put vinegar and sugar together?
Combining sugar (also known as sucrose) and an acid diluted with water (acetic acid, cream of tartar, citric acid, or asorbic acid) creates a reaction called inversion. The reaction converts sucrose into glucose and fructose. This reaction is commonly used in cooking and candy making to prevent sugar crystals from forming in syrups and frosting. Read more: What_happens_when_powdered_sugar_and_vinegar_are_combined
Vinegar has a pH of about 2.4. Any pH lower than 7 is an acid, any pH above 7 is a base.
Vinegar is acidic. It is mixture and contains acetic acid, CH3COOH (a weak acid) as the component responsible for the smell and the acidity.
Does vinegar and baking soda equal sodium bicarbonate?
Baking soda is sodium bicarbonate. The name is the chemical term of how the molecules are assimilated. It is measured gram per gram.
Does the amount of baking soda in vinegar increase the amount of gas produce?
The amount of vinegar can affect the way the soda bubbles. What does affect it is the amount of contact between the soda and the vinegar. The greater the contact, the more reactions taking place.
Why do women use vinegar in bath water?
It can act as skin softener and an exfoliant. I wouldn't recommend it though, it would take a lot of vinegar and vinegar isn't as cheap as a bath oil.
