No because you can't get the vinegar back to it's original state because some of the bacteria has gone inside the milk
No because you can't get the vinegar back to it's original state because some of the bacteria has gone inside the milk
depends, do you have any clean burlap or similar material cloth around? Water will absorb into, and eventually pass through. The bulk of your oil will not. However the oil will heavily stain whatever you used.
egg and vineger are reversible or irreversible
irreversible
reversible
reversible
irreversible
Yes or not
Reversible
Nope... The vinegar dissolves the calcium in the egg-shell - leaving behind the inner membrane surrounding the albumen and yolk. It is an irreversible reaction.
Reversible changes mean that i.e. if you make a chocolate sweet/lolly pop etc.. you can melt it back and make another one. Irreversible changes mean that i.e. if you crack an egg and it burns, you can not turn back into a raw egg in an unbroken shell again.
firstly they fizz. after 3 days a paste forms on top of the shell parts that are out of the vinegar, and around the liquid level of the bowl. we removed the shells from the vinegar and compared them with untouched shells. the vinegar shells were crumbly. we could break them with our hands, compared to the untouched shells which were still hard and shattered when dropped on the ground.
When you put vinegar in a naked egg the shell will decrease its shell then turning into a smelly egg
eggshells (solute) vinegar (solvent)
99 % of the shell is dissolved.
White vinegar is the best liquid for making an egg shell rubbery. The vinegar must be changed daily to prevent mold from growing on the egg shell.
If it is already boiled nothing will really happen except vinegar eating it up. If it was a raw egg with the shell intact, the vinegar will dissolve the shell and you can watch the proteins get denatured.
The shell disappears because of the chemical reaction between the eggshell and the vinegar.
The acid in the vinegar
Mixing soy sauce with vinegar will thin the soy sauce, and give the sauce a strong vinegary flavour, (depending on the amount of vinegar used).
The shell is dissolved into the vinegar leaving the contents together in a thin membrane.