How acetic acid reacts with vegetable ghee?

Acetic acid (vinegar) will not react significantly with vegetable ghee (hydrogenated vegetable oil) in any meaningful way. Here's why:

* Vegetable ghee is primarily composed of triglycerides. These are esters of fatty acids and glycerol.

* Acetic acid is a weak acid. While it can react with some esters, it is not strong enough to break down the triglycerides in vegetable ghee at room temperature or under typical cooking conditions.

* The reaction would be slow and minimal. Even if a reaction were to occur, it would be very slow and produce only a small amount of products.

What might happen:

* Slight hydrolysis: There might be some very limited hydrolysis of the triglycerides, meaning a few fatty acids might be released from the glycerol backbone. This is unlikely to significantly alter the properties of the ghee.

* Possible flavor change: Acetic acid has a distinct sour taste. Adding vinegar to ghee might slightly alter its taste, but it's unlikely to be a dramatic change.

Overall:

The reaction between acetic acid and vegetable ghee is negligible under normal circumstances. You won't see any significant changes in the ghee's properties or composition.