|MadSci Network: Chemistry|
Hi Teddie, Interesting theory. However, I think you may find the results are the reverse of what you expect for the following reasons: 1. Most fresh plant tissue is still respiring, so the fresh vegetables may give off gases as part of this process. As the vegetables are further processed, the more the tissue is damaged and the more the repiration comes to an end. 2. Vegetables have a fairly high natural population of microorganisms on them. This is one reason that vegetables are processed to give them a longer shelf life. The respiration and growth of these microbes will produce gas as well. Since the numbers of microbes decrease as a result of processing, guess whitch sample would have the most gas from microbial respiration. I am not sure what the point of the vinegar is. It will cause the pH to decrease which can inhibit several types of microorganisms that may be present on the vegetables. I can't think of anything off hand that would react with the acid in vinegar to give off gas. It is not likely they use baking soda in vegetable processing. I hope this helps answer some of your questions. I would be curious to know the results.
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