Vinegar has been helping humans preserve foods and clean houses for thousands of years. But a perhaps unexpected culprit is responsible for this ubiquitous acid: bacteria. The aptly named acetic ...

The egg shell in vinegar experiment demonstrates how calcium carbonate reacts with acetic acid. About 95 percent of an eggshell is made up of calcium carbonate. Other materials mostly made from ...

Acetic acid in vinegar can help to neutralise the smelly amines that produce a strong fishy odour and can be hard to get rid of with just water (Credit: Cristian Alvarez/Alamy) Another popular ...

We wanted to try this experiment in healthy volunteers, and so tested apple cider vinegar against malt vinegar – both of which contained similar amounts of acetic acid (5% acetic acid).