Why should curd and sour substances not be kept in brass and copper vessels?

Curd and sour substances should not be kept in brass and copper vessels for a specific reason related to the chemical properties of these metals. Both brass and copper can react with acidic substances, such as those found in curd and sour foods, leading to the formation of harmful compounds.

1. Acidic Reactions:

» Brass is an alloy made primarily of copper and zinc, and copper is a metal. When exposed to acidic substances, such as those in curd or sour foods, a chemical reaction can occur.

» The acid in the food reacts with the metal to form salts. For example, copper can react with acids to form copper salts.

2. Formation of Harmful Compounds:

» The reaction between acids and copper or brass can lead to the formation of harmful compounds that can be toxic if ingested.

» Ingesting these compounds can be harmful to health and may cause stomach discomfort or other health issues.

3. Corrosion and Leaching:

» The acidic reaction can also contribute to corrosion of the metal surface, leading to the leaching of metal ions into the food.

» Consuming food that has come into contact with corroded metal can introduce these metal ions into the body, which may not be safe in excessive amounts.

To avoid these potential health risks, it is advisable not to store or prepare acidic foods, such as curd or sour substances, in brass or copper vessels. It’s better to use materials that are safe and non-reactive with acidic foods, such as stainless steel or glass, to ensure the integrity of the food and the safety of those consuming it.