Acid in your stomach

When we started this experiment the vinegar had a pH of 2. This puts it at the acid end of the pH scale. With the addition of an antacid the acidity of the vinegar was raised to 6, which is close to being neutral. The reason the vinegar is neutralized more or less is because in an acid there are OH- molecules and there are H+ molecules in the antacid, when these are mixed the H+ reacts with the OH- and the resulting product is H2O along with any other molecules that may have been present in the vinegar and antacid.