What affect does vinegar have on ammonia?
604444
Vinegar is a weak acid (Acetic Acid, HC2H3O2).\nAmmonia [and/or Ammonium Hydroxide] is a weak base (NH3 + H2O --> NH4OH).\n\nBy "weak", I am not refering to the reactivity of the substances, but rather the amount the substances will dissassociate into ions in solution.  A weak acid/base will not dissassociate completely into ions in solution as would a "Strong" acid/base would.\n\nWhen you react an acid and base together, you get a neutralization reaction which produces water and a salt.\nIn the case of Ammonia and vinegar, the salt you would producce is Ammonium Acetate (NH4C2H3O2).
220021
No, there isn't any clinical evidence showing improvement of gout after drinking vinegar and water.  Many websites and folk remedies suggest that vinegar would make your blood "alkaline" to prevent gout, but the science behind this theory is very weak. \n \nThe swelling and painful joints characterized in gout are due to little uric acid crystals in your joints.  These uric acid crystals form when your body breaks down too much purine nucleotides.  (Purine nucleotides are the ATP and GTP in a cell's DNA.)  If you eat foods that are high in purine nucleotides (ie: alcohol - especially red wine, red meat, organ meats such as liver, and oily fish such as salmon), your body will have to digest the purine nucleotides in these foods, and as it digests them, it will form uric acid. \n \nWhen there's not much uric acid and the blood pH is normal (around pH 7), uric acid usually stays dissolved in the blood, and our body can get rid of it by excreting it in the urine.\n \nHowever, when there's too much uric acid (either by eating too much alcohol and meat, or if our body lacks a certain enzyme that helps recycle these purine nucleotides), the uric acid will start to form crystals.   \n \nAnother factor in the formation of uric acid crystals is the pH.  Uric acid will form crystals when the pH is below pH 5.8.  Usually, our blood pH does not become so low, unless the person can't control his diabetes, or is on a strict protein diet.  But usually, if our kidneys are functioning normally, our blood pH rarely goes below pH 6.8, even if we drink/eat acidic foods with pH below pH 7 (ie: oranges, lemons, vinegar).  So in a person with healthy kidneys, blood pH is not usually the cause of uric acid crystal formation, and drinking vinegar would not make a difference on the gout. \n \nAlso, vinegar is not an alkaline drink like so many websites say.  The definition of "alkaline" is when the liquid has a pH above pH 7.  The pH range of vinegar is somewhere between pH 3 to pH 6, depending on how much water you add to the vinegar.   So vinegar is not alkaline, it is really ACIDIC.  And since the pH of vinegar is below pH 5.8, it would actually cause uric acid crystals to form, worsening gout.\n \nIn a nutshell, there's no proof that vinegar will stop gout.  Theoretically, vinegar would not have any affect on gout, and if it did, it would actually WORSEN gout rather than stop the gout.\n\nBelow is some more information about treating gout:\nhttp://www.gpnotebook.co.uk/cache/1536819218.htm\n\nBasically, avcid alcohol, organ meats, and oily fish.  And drink lots of water.  Vinegar is harmless, but it will not help gout.\n\nHope this helps, and be sure to talk with your doctor!
374732
i think it may be that SO2 will react with water to give sulphurous acid (H2SO3).  This is the common acid found in acid rain.  The concentrated ammonia may be to neutralise the acid should it be formed from the SO2 leak.\n\nPossibly anyway....
591829
Baking soda is sodium bicarbonate (NaHCO3), and Vinegar contains acetic acid (HC2H3O2).  When these two reactants are mixed it produces carbonic acid (H2CO3) which is very unstable and the carbonic acid immediately breaks down into Carbon dioxide (CO2) and water.  The "fizz" you see is the CO2 gas escaping from the water.\n\nNaHCO3 + HC2H3O2 --> H2CO3 ---> CO2 + H2O
505795
Actually, according to Woman's World Magazine, the acid in vinegar is supposed to block an enzyme that aids in the digestion of bad carbohydrates. It is not supposed to be bad for you.\n\nThey had suggested using regular vinegar, sometimes the body is better at processing real food rather than food in pill form.
741409
Its an acid base reaction. The baking soda (sodium bicarbonate) is a base and neutralizes the acid in the vinegar (acetic acid) and releases carbon dioxide in the process.\nHere is the reaction :\nNaHCO3 + CH3COOH ———> NaCH3COO- + H2O + CO2
927156
drift wood will lower pH as it releases tannic acid as it soaks.\n\npeat moss will have the same effect , but will release humic acids.
512442
Vinegar is a solution of acetic acid (CH3COOH) in water. The best vinegar is produced from wine by acetic fermentation. And vinegar is acid with a pH aproximatively 4.5 - 5
462816
http://www.alibaba.com/catalog/10887240/Oak_Vinegar.html
229383
I'm going to nursing school and I know that you can use vinegar mixed with water  I would say a cup of water and about a tablespoon of vinegar.  Bleach isn't bad if u mix it with water.   2 cups of water and teaspoon of bleach but make sure u rinse it out very well.
401779
Our body uses amino acids in many ways. When an amino acid is degraded (e.g. phenylalanine to acetyl CoA) ammonia (NH3) is released as a byproduct. Ammonia itself is highly toxic to the human body, however, so we incorporate it into the less toxic urea molecule. Urea has pretty much no other role other than being a nitrogenous waste, and is a component of urine.
264119
Aside from the fact that it boils at -33.5°C, ammonia is a polar molecule, so it's best solvent use would be with other polar molecules, and water and alcohols would be far better solvents.  I would classify it as a poor solvent since it would be hard to use because you would have to keep it very cold, and there are better solvents you could use.\n\nUses:  Fertilizer (as mentioned previously); manufacture of nitric acid, hydrozine hydrate, hydrogen cyanide, urethane, acrylonitrile and sodium carbonate (by Solvay process); refrigerant; nitriding of steel; condensation catalyst; synthetic fibers; dyeing; neutralizing agent in petroleum industry; latex preservative; sulfite cooking liquors; fuel cells; rocket fuel; yeast nutrient; developing diazo films.
702231
Vinegar's pH is between 2-3.
721787
Acetic acid is a fancy name for vinegar...if you mix it with baking soda it fizzes, that's evidence of acidity... also you can mix it with hydrogen peroxide. I can't think of an easy third test...maybe ammonium nitrate... all these tests would involve litmus paper by the way.
384435
The pH of the body fluids has to be carefully regulated in the range 7.35 to 7.45, since deviations outside this range affects normal functioning of cells and body systems. One of the ways the kidneys have of excreting excess acid in the body fluids is to excrete ammonia (or rather, the ammonium ion: NH4+) in the urine. Exposed to air, the ammonium ions in urine change back to ammonia and produce the distinctive smell. The source of the excess acid could be from the diet, for example - acidic foods such as citrus fruits, vinegar and so on, or as a result of heavy exercise. This may be enough to produce transient rises in ammonium content of the urine.\n\nAnother component of urine which can result in the release of ammonia is urea, particularly if the urine is left standing for a while. Urea is produced during protein metabolism. The building blocks of proteins are amino acids, and these contain carbon, hydrogen, oxygen and nitrogen. When proteins are broken down by cells throughout the body by a process called deamination, ammonia is formed as a waste product and released into the blood.  The liver converts this ammonia to urea which is then excreted by the kidneys. The amount excreted will therefore depend on the amount of protein consumed and the rate of protein breakdown in the tissues. On standing a specimen of urine will be exposed to oxygen in the atmosphere. The presence of oxygen converts the urea in the specimen back into ammonia. Hence, a specimen of urine can give off an ammoniacal smell if allowed to stand for any length of time.\n\nIf the ammonia smell becomes noticeable over longer periods, and particularly if it is accompanied by illness, then it is important to seek a medical opinion. An infection of the urinary tract can produce urine with a strong ammoniacal smell as many of the pathogens (commonly gram-negative bacilli found in the gastrointestinal tract) are urea-splitting organisms. A vaccine against persistent bladder and urinary tract infections is due to go on trial at the end of this year (Coghlan, 1999). The vaccine targets Escherichia coli, the bacterium responsible for 85 per cent of all urinary tract and bladder infections. Other clinical problems such as diarrhoea and respiratory problems can also increase the smell of ammonia. A metabolic disturbance such as diabetic ketoacidosis will lead to an increase production of ammonia as protein is utilised for heat and energy (gluconeogenesis).
426807
its when the ions in the acid compound fully dissociate in a solvent such as water. so vinegar is a weak acid because it only partly dissociates in water
803112
the amino group of NH2-R, attacks the carbon of -N=C=S group using the lone pair on nitrogen. The amino group acts as nucleophile. \n        -                              +\n-N-C(NH2-R)=S\nThen the N of isothiocyanate will be protonated to give\n(both - and + are on N's)\n-NH-C(NH-R)=S\n\nHere the H of NH2 group is migrated on to the N of the isothiocyanate group\n\nu can go through the following link\n\nAll the best