I don't know. This is the acid that is formed from fermenting foods.
Sometimes they get a little too acidic and I add a bit of bicarb. I noticed if
they are cold, no reaction. If they are warm then a reaction.Thanks.PT
From: Jerry Durand <[email protected]>
To: [email protected]
Sent: Thursday, November 12, 2015 7:53 PM
Subject: Re: CS>Bicarb - OT
Not sure if this is the reason, but most acid is diluted with water and cold
water will absorb the CO2 from the reaction and just become carbonated.
On 11/12/2015 04:40 PM, PT Ferrance wrote:
Hi, Can anyone explain why bicarb fizzes when put into a room temperature
acid but not when put into a cold one? Thanks. PT
--
Jerry Durand, Durand Interstellar, Inc. www.interstellar.com
tel: +1 408 356-3886, USA toll free: 1 866 356-3886
