Question

What are the characteristics of vinegar, salt, milk, and baking soda

Answer 1

Answer:

CHARACTERISTICS OF VINEGAR -

1.Vinegar is an aqueous solution

2.It contain acetic acid

3.Vinegar typically contains 5–8% acetic acid by volume.

CHARACTERISTICS OF SALT-

1.salt is sodium chloride

2.its color usually ranges from colorless to white, but occasionally it is red, yellow or blue.

3.Soluble in water.

CHARACTERISTICS OF MILK

1.Acidity

.2.Freezing point.

3.Boiling point.

CHARACTERISTICS OF BAKING SODA

-1.Sodium hydrogen carbonate is a white crystalline solid

2. It has alkaline taste

3.It is soluble

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Answer 2

Vinegar is a liquid mixture of 5-20% acetic acid in water.

Salt is a chemical compound.

Milk is a colloidal solution.

Baking soda is a chemical compound.

Explanation:

Vinegar:

• Vinegar is a combination of acetic acid and water.
• It is prepared by a two-step fermentation process of ethanol by bacteria.
• It is a colourless which has a pungent odour and sour taste.
• It is acidic in which means it has pH value less than 7 which is around 2.5.
• It is used in cleaning and cooking purposes.

Salt:

• Salt is a compound, which is an acid and a base combined.
• Salts are typically made of metallic and non-metallic ions which undergoes separation in water because of weakening of tightly bonded ions present in it.
• The ions in a solid salt are usually arranged in a definite crystalline structure, each positive ion being associated with a fixed number of negative ions.
• $NaCl$ is a common salt which is prepared by neutralisation of sodium hydroxide $NaOH$ with hydrogen chloride $HCl$.

Milk:

• Milk is an emulsion colloid of oil in water.
• The principal constituents of milk are water, fat, proteins, lactose and minerals.

Baking soda:

• Sodium Bicarbonate is its chemical name with the chemical formula $NaHCO_{3}$.
• Sodium hydrogen carbonate is prepared in the laboratory by passing carbon dioxide through a cold saturated solution of sodium carbonate.
• It is a white crystalline solid with alkaline taste and is odourless.
• It is basic in nature which means a pH value of more than 7.
• It is used in baking to make cakes more fluffy.