Question

Why are pickles and curd not stored in brass and copper utensils?

Answer 1

Hint: We know the taste of pickle and curd and they both are sour in taste. As we know, that sour substance has acids. And in chemistry we know that acids react with metals to produce a salt and hydrogen gas.

Complete step by step answer:
> We know the taste of curd and pickle. At some point of life we all had tasted curd and pickle. So, the taste of curd and pickle is sour. We should know that sour taste is one of the five basic tastes and is evoked by acids. We should know that the sour taste of foods and beverages is due to organic acids, including acetic, citric, malic, and acids in fruits and vegetables. So, from this we came to know that curd and pickle also contain some acid.
> Now, we will know about brass and copper. We should know that brass is an alloy of copper and zinc. It is a metal alloy that is formed by mixing two metals. In the same way copper is a metal too. We are discussing this because, when acid react with metal it can corrode away the metal with a chemical process. Not all acids react such vigorously with metal. When an acid reacts with metal salt and hydrogen gas are produced.
- So, now we will discuss our question. Pickles and curd are not stored in brass and copper utensils because when they are kept in copper or brass utensils, curd or pickle reacts with copper and brass. This reaction will initiate formation of toxic compounds (Toxic Salts) which may be unfit for human consumption, and may cause food poisoning. Thus, pickle and curd are not stored in the copper and brass utensils.

Note:So, our survival is possible because of food. We know that in chemistry labs it is advisable to stay away from acid or be advised to be careful in handling them. Because, any mistake will result in a burn on our hand. So, how is it possible to eat an acid?
- We should know that food acids are the only edible acids. The sharpness in the taste of any food is due to the presence of these acids. All fruits have these acids in some quantity and the result is that typical taste. The naturally occurring food acids are citric acid, malic acid and tartaric acid. They are found in oranges, grapefruits, pineapples, apples, peaches and other seeded fruits. Tartaric acid is found in grapes, pineapples and potatoes. Without the presence of these acids these fruits may taste bland.