Chemistry in the kitchen of junior high school chemistry

Composition of ignition: CH4 H2 Composition of water: H2O K CA CL HCLO CEMENT ON THE WALL: CACO3 CA(OH)2 ETC.

There are many chemicals that can be counted in the kitchen, but they are easier to find, can react, and the reaction is relatively obvious, and baking soda and vinegar, baking soda is sodium bicarbonate, vinegar is acetic acid (acetic acid), and the two contact produces a large amount of foaming (carbon dioxide), which is heavier than air, and can be extinguished by trying to light matches, candles, etc.

Composition??? Also the chemistry in the kitchen??? That's an exaggeration

Vinegar can wash off the dirt in the kettle, preserved eggs are neutralized by eating acid and alkali with vinegar, water should be boiled to turn hard water into soft water, natural gas should be boiled, and salt should be put after stir-frying, because the solubility of salt does not change with the change of temperature.

B.Boiling water boils, this is just the water temperature reaches 100 degrees and continues to absorb heat so it boils, of course, 100 degrees water does not boil without heating. Although water changes from liquid to gaseous, its chemical structure remains unchanged. >>>More