what is the chemical reaction when you mix baking soda and white vinegar?
125022
Baking soda is sodium bicarbonate (sodium hydrogen carbonate) and vinegar is acetic acid. One's an acid and one's a base. The sodium in the baking soda is a spectator ion, meaning it doesn't participate in the reaction. This means we don't have to write it.\n\nHC2H3O2 + HCO3- --> C2H3O2- + H2CO3\n\nCarbonic acid, H2CO3, dissociates into water and carbon dioxide. The full net ionic reaction is:\n\nHC2H3O2 + HCO3- --> C2H3O2 + H2O + CO2\n\nThe bubbles/foam you see is the CO2 gas.\n\n\nHope this helped.
202856
The compound themselves are neutral but when each compound is dissolve in a solvent (like water), Calcium has a +2 charge, carbonate has a -2 charge, Acetic acid would become acetate (-1 charge) and hydrogen ion (+1 charge).  Hope that helps.
411082
NH4OH + CH3COOH -> CH3COO-NH4+ + H2O\n\nNot all acid-base reactions form salts.
579639
vinegar : acetic acid CH3COOH\nwashing soda : NaHCO3\n\nCH3COOH + NaHCO3 -> CH3COONa + CO2 +H2O\n\nthere will be a solid (the acetic salt) and water, carbon dioxyde will have escaped if it is not in a closed container
333231
1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
391420
CO2\nCarbon Dioxide\nHere is the reaction:\nHC2H3O2(aq) + NaHCO3(aq) ----> NaC2H3O2(aq) + H2O(l) + CO2(g)
531394
Well use a series of steps.\n\n1st step add Calcium Carbonate. This will fizz in the case of the vinegar, as acid plus carbonate gives salt, water and carbon dioxide. U can even test the gas to be CO2, as it turns lime water milky. U will eliminate the vinegar from further tests.\n\n2nd is separate the alcohol from the salt and fresh water. Do this by testing with Cobalt chloride paper. The paper changes from blue to pink if any water is present. The sample which doesn't change the paper would be the alcohol.\n\n3rd is to separate the salt water from the fresh water. Do this by adding silver nitrate followed by aqueous ammonia. Salt contains sodium chloride, so the presence of the Cl- ion will cause the formation of a white precipitate that dissolves in excess alkali.\nSo, the one that produces no ppt is therefore pure water.
606097
mix concetrated sulphuric acid to the sodium acetate, the reaction will produce acetic acid and sodium sulphate.\n\nif you take all the water out of the sodium acetate, you will end up with 100% pure acetic acid.\n\nH2SO4 + CH2COONa => CH3COOH + Na2SO4\n(unbalanced equation)
258064
Well, the equation is..\nCH3COOH + NaHCO3 ----> CH3COONa (Sodium Acetate) + H2CO3 (Carbonic Acid) \n(or)\nCH3COOH + NaHCO3 ----> CH3COONa (Sodium Acetate) + H2O (Water) + CO2 (Carbon-dioxide)\n\nSo you might have noticed the equation is already balanced. It is a double-displacement reaction. So the sides are already balanced.\nHope this helps.\n\nOne small note...I don't think there is a compound such as NaCO3. The valency of CO3(^-2) ion is 2, so it has to combine with two Sodiums (two positive charges to neutralise its two negative charges) unless the compound one of the above users mentioned is NaCO3-.\n\nrule wid style n luv@vinny
12577
I mix baking soda & hydrogen peroxied together to make a paste & it works great.
444434
It can either be a strong acid, like HCl, or a strong base, like NaOH (aq.)  The reactions are:\n2Al + 6HCl => 2AlCl3 + 3H2\n2Al + 2NaOH + 2H2O =>2NaAlO2 + 3H2
599059
I use Bleach, Borax and Baking Soda!  I never have to use an algecide - the bleach does it all!  Here is a website that explaines everything!
660684
It's stinky,but when I was a kid my grandma used white vinegar.From what I can remember it helped.
361666
EXSQUEEZEEE  ME????\n\n  BAKING SODA??????
315350
A 30% Acetic Acid solution has a density of 1.05 g/mL.  Water has a density of 1.0 g/mL.  So it is reasonable to assume that Acetic acid ("vinegar") is more dense than water, but the two are very, very close indeed.\n\nWhen you dissolve Acetic acid in water, the two mix to form a solution.  It is not easy to distill away the acetic acid from the water.\n\nJust because something is more/less dense than water does not necesarily mean it has a lower/higher boiling point.
228949
a.  The interior metal in a penny is zinc, which is being oxidized to Zn2+ by the nitric acid, which is itself reduced to NO2.\nZn + 4H+ + 2NO3- ---> Zn2+ + 2NO2 + 2H2O\n\nb.  Lemon juice is 100 times more acidic than vinegar.  pH is a logarithmic scale, so a pH difference of two is actually a factor of 10^2, or 100.\n\nc.  pH is determined by the total [H+] in solution.  Once the concentration of the HCl has dropped below 10^-7, the autodissociation of water that is always going on takes precedence.\n\nd.  Aspirin (acetylsalicylic acid) will act as an acid in the digestive system, which can cause problems for those who already have problems with excess stomach acid.  The presence of a buffer means that some of the acetylsalicylic acid has been converted to the salt (acetylsalicylate), which can be converted back to the acid form by stomach acid and will, in a sense, help neutralize some excess stomach acid.
133355
I used to live in Bermuda and it was extremely humid. I had to use 1/4 teaspoon more vinegar.