Hi, All: I'm a chemistry ignorant. Please bear a bit. Just curious as to the chemical explanation for why the mixture of bakind soda and (kitchen/cooking) vinegar is an effective disinfectant. Is this a neutralization reaction, with vinegar as the acid and bakind soda as the base? If so, why/how does is reaction conducive to killing bacteria; is it just the change in PH that kills bacteria? If not, what is going on? Thanks.