Which would be less risky: to cook acidic foods in a freshly scoured aluminum pa
ID: 965052 • Letter: W
Question
Which would be less risky: to cook acidic foods in a freshly scoured aluminum pan, or to cook them in an aluminum pan that has been in a cupboard for many weeks? Briefly explain. Which would be less risky: to cook acidic foods in a freshly scoured aluminum pan, or to cook them in an aluminum pan that has been in a cupboard for many weeks? Briefly explain. Which would be less risky: to cook acidic foods in a freshly scoured aluminum pan, or to cook them in an aluminum pan that has been in a cupboard for many weeks? Briefly explain.Explanation / Answer
cook them in an aluminum pan that has been in a cupboard for many weeks oxide protective layer has been formed by the rxn with air so their is no fear of rxn with acidic food
4 Al + 3 O2 ------------------> 2Al2O3 (oxide layer)
if freshly scoured Al pans react with directly acids form dangerous salts . so it is not preferable
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