Vinegar

The reaction between vinegar and baking soda is an acid base reaction, which produces water, carbon dioxide, and sodium acetate. The water and the carbon dioxide are all driven off when the resulting solution is heated. Thus, assuming all of the reactants were changed to products, only sodium acetate remains.

Mix it with cranberry juice to dilute taste... Drink plenty of water... Keep this up until 1 hour before test.. It worked for me, and I started only 1 day before I had to test... I wouldn't recommend cutting it that close, but it did work for me and two other people that I told about it... You have to drink at least a gallon of water though.. And at least 12oz of vinegar (mixed with the cranberry juice).. And a whole 32 oz cranberry juice by itself... Its a lot I know, but hey, you want to pass don't you??

The regular chemical reaction that you would see with something like a volcano experiment would still happen under a balloon. Air would be released, the balloon would expand and eventually pop.

Only if you just need a heavy acid. White wine vinegar has a particular flavor, but white vinegar is distilled so it doesn't have a flavor other than it's own acidity.

I saw a posting from Kraft foods that as a result of low sales it was discontinued in early 2013. I analylzed the label and came up with this recipe. 1/2 cup water, 1 /2 cup canola oil, 1/4 cup distilled vinegar, 1/4 cup red wine vinegar, 4 tsp sugar, 2 tsp kosher or sea salt, 2 tsp dried chopped onion, dash of paprika, 4 drops red food coloring (red 40) Agitate well and let sit overnight before use. If curious why i didnt use all red wine vinegar its because they didn't and the flavor was different. This is a salad dressing that uses common ingredients and the red food color to make it attractive. Circa 1970's I guess. Also since i dont have their emulsifiers it separates more so blending it might help.

irreversible change

Vinegar and baking soda react to form carbon dioxide (a gas), water (a liquid), and sodium acetate which is solid in is pure form, but when formed by the vinegar-baking soda reaction is dissolved in water.

Ordinary white vinegar is a dilute form of acetic acid. Because it's acidic, it reacts with the oxidized copper that forms on the coin's surface.

Of course, if you have a coin that's worth a premium as a collectible, you should NEVER try to clean it at home because anything you have - vinegar, soda, Tarn-X, whatever- will damage the coin's surface and reduce its value.

poops the vinegar

Because when the chemicals in the egg emerge with the vinegar acids it dissolves.

depends..

Sugar will balance the acidity but won't eliminate the taste. it gives you a sweet and sour taste.

If the dish has a vinegar taste because the ingredient has been soaked in vinegar or 'pickled' then you will have difficulty eliminating it even with soaking in fresh water first

120 grain vinegar is 12% acetic acid; 100 grain vinegar is 10% acetic acid.

Hello, hope all is well. In order for the acetic acid in vinegar to be broken down or decompose if you will, it will need to be heated above 440 °C (824 °F)

I say that It all depends on what you are making... If making sushi, i would never. Im all for substitutes but NOT in that case . it would not work,, in my opinion. The flavor of white vinegar is much stronger and harsher than sushi vinegar.

You're going to have a pretty big mess. The volume of the mixture will be quite a bit more than two cups due to the resulting chemical reaction between the vinegar and the baking soda.

This is a chemical change because once the substances are put together to form a gas it cannot be changed.

Vinegar lowers the pH of urine. Amphetamines are excreted fast when urine is acidified. So vinegar could reduce the detection time period for amphetamines not to mask it but also can affect your pH result giving the lab evidence of tampering .

Mixing flour and baking soda is a physical change; the process of mixing them together does not in itself cause them to change into any other chemical. However, when the pastry is baked, then there will be chemical changes.

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.

yes because on how many chemicals. have you ever noticed that your throat burns if you eat to much. that is from the chemicals.
It is okay to drink vinegar but physicians advise that it be diluted with water before ingesting. Vinegar can cause caustic burns in the stomach.

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Apple cider vinegar improves digestion especially in metabolizing proteins. It enhances the action of hydrochloric acid (HCL - which deminishes with age) and digestive enzymes. Digestion begins in the mouth where the apple cider vinegar stimulates the acid receptors on the tongue to produce saliva that begins the breakdown of carbohydrates. Taking apple cider vinegar and water before each meal can help improve the digestive process.