Does adding a certain amount of vinegar when eating hot pot corrode the pot why. 20

Corrosion is certain, but you have to wait until the sea is rotten, you can consider one from two aspects: vinegar is a weak acid, and we people are fine when we drink it directly, but which vinegar do you see that is corroded to death? Therefore, it is evident that acetic acid is found to be very weakly acidic.

But even though it's still sour, I don't know if you've tried it, anyway, I used to take the egg shell and pour it into a bowl and pour white vinegar, and there were a lot of bubbles. If you pour a lot of vinegar in an iron container, you can observe it for a long time, it will corrode but the degree is not very deep, preferably white vinegar, easy to observe. Two:

The main ingredient of hot pot soup is water, which will definitely dilute the vinegar, you can try it, add a lot of water to a small cup of vinegar and drink it, whether it feels the same as drinking a small cup of vinegar directly. To sum up, the acidity of acetic acid is weak and diluted, so it is difficult to corrode the pot, but it is not absolute, nothing is absolute, only relative. P.S. (I feel good is satisfied).

Yes. Vinegar accelerates ionization under heating conditions, and acidity increases, while hot pot will have oxidized copper to form copper oxide.

React with vinegar. But don't worry, the reaction rate.

It's slow, it's going to be slow. Slow enough that you burn the pot first instead of corroding.

No, vinegar is less acidic and less corrosive, and a small amount of vinegar will not have a noticeable effect on the pot in a short period of time.

No, because the concentration of acetic acid in vinegar is about 2%, acetic acid is a weak acid, and the concentration of vinegar in the hot pot is far less than 2%, so there is no need to worry about corroding the pot.

It's not good to eat hot pot and put vinegar! Because eating hot pot is bound to eat mutton, and eating mutton with vinegar hurts people's hearts, it is recorded in the "Compendium of Materia Medica": "Eating mutton with vinegar hurts people's hearts. ”

Vinegar is rich in protein, sugar, vitamin B, vitamin B, vitamin PP, acetic acid and a variety of organic acids (such as lactic acid, succinic acid, citric acid, grape acid, malic acid, etc.). Aspergillus secretes protease, which breaks down proteins in raw materials into various amino acids.

Vinegar is warm, sour, has the effect of reducing swelling and invigorating blood, sterilization and detoxification, and the medicinal properties of food are similar to wine, so it should be matched with cold foods such as crabs, and should not be matched with hot mutton.

Therefore, it is best not to put vinegar in hot pot.

I didn't say no, add some good taste.