I don'T consider it to be the right word in our context anyway. In the strict sense vinegar is acetic acid derived from wine (and therefore flavored by a lot of other things). I meant they typical 5-20% aqueous solution of pure acetic acid. For really thorough cleaning I recommend potassium dichromate in sulphuric acid (use it sparingly, it's ugly stuff). The more traditional mixture of potassium permanganate and hydrochloric acid has too many disadvantages.
They put far too much acid in the salad in our canteen. I played with the thought to bring some soda for direct buffering next time.
Pure acetic acid is a stuff from nightmares (but 100% phosphoric or 98% formic acid are even worse).
Oi've yet to find a tasty basic salt to use as a buffer, although calcium ascorbate's relatively tasteless (it's not as effective as NaHCO3 as the products don't leave equilibrium, but you could check the Ka's). Sodium acetate isn't a particularily tasty product, is it?
We use methane powered cannons at the moment. Our staple diet produces lots of gases, so instead of heating the atmosphere with it (requiring overtime yarrrrr!-ing from the crew), we store it in the bilge tanks and use it for above said purpose. We call it our fartillery.
I's be shocked. All these precious nitrates (not ter mention the methane!) that me crew hs wasted o'er the side o' the ship!
We clearly need to set up a pirate waste recycling service - think of all the rum bottles we chuck over the side. I nominate the most junior pirate on the waves to turn his boat into a recycling centre...
The smoke wafted gently in the breeze across the poop deck and all seemed right in the world.