New answers tagged food-chemistry
2
Avoid aluminum alloys when working with vinegar solutions!
With time, the pH effect of acetic acid can penetrate the protective oxide coating. The exposed Al will even react with water:
2 Al (s) + 6 H2O (l) --> 2 Al(OH)3 + 3 H2 (g)
and with the presence of alloy metals, galvanic corrosion (especially if the 'dirt' is rich in salts that can serve as a good ...
Top 50 recent answers are included
