Problem 1: Vinegar is a weak acid, and baking soda is a weak base. Explain what happened in terms of the ionization of water and the characteristics of the reactants.
Problem 2: What is a reasonable pH for lemon juice? For water? For baking soda? Specify which of these is an acid and/or a base.
Problem 3: My favorite recipe for German chocolate cake calls for baking soda and buttermilk, but I'm out of buttermilk, so I decide to use regular milk instead. How will this affect the product, and why? Name a way I could have prevented this problem (besides going to the store for buttermilk), and explain why this would work.