Why should curd and sour substances not be kept in brass and copper vessels?
Some of the natural sources of acids are: Lactic acid—Milk, muscles.
Malic acid—Apple, strawberries, plums.
Tartaric acid—Tamarind.
Citric acid—Lemon, Tomato.
Oxalic acid—Spinach.
Vinegar—It’s just diluted acetic acid (produced artificially but also found in nature) etc.
Image of curd
Curd and sour substances not be kept in brass and copper vessels
Some of the learners also asked: What are the physical qualities of acids?