How does those heat packs with a tiny metal disc inside work?
In: Chemistry
You can even recreate this safely at home:
Get some vinegar concentrate (or just pure vinegar), then add baking soda until it becomes about pH-neutral; this roughly means it tastes neither soapy nor too acidic when you put a small amount on your tongue (the resulting chemicals are by the way safe unless consumed in exorbitant amounts).
Then heat the mixture to cook away most, but not all, of the water; the exact amount requires a bit of experimentation: let it slowly cool down. If it crystalizes immediately on its own, you have to add a bit of water and reheat; if it does not crystallize even if you stir it strongly, there is still too much water. The right amount means that it stays liquid until you start stirring, which will cause it to crystallize quite fast. But beware, it gets hot!
Latest Answers