Why should curd and sour substances not be kept in brass and copper vessels?
Hint. Curd and sour foods are mild acids — think about what an acid does to a metal.
Step 1 — Recognise curd and sour substances as mild acids. Curd contains lactic acid, and most sour foods contain some acid, so keeping them in a metal vessel is really an acid-and-metal reaction sitting in your kitchen.
Step 2 — What that reaction does. Brass (a copper-zinc alloy) and copper both react with acids, since a metal reacting with an acid gives a salt (of that metal) plus hydrogen gas. Over time, the acid corrodes the vessel and produces metal salts that dissolve into the food.
Step 3 — Why that matters. These metal salts (of copper or zinc) are harmful if consumed in more than trace amounts, so the food becomes contaminated and unsafe to eat.
✦ Answer: Curd and sour substances contain acids, which react with the copper and zinc in brass/copper vessels to form metal salts. These salts dissolve into the food and are harmful to health, so such vessels should not be used for storing sour or acidic foods.
Where students slip. Saying the vessel just 'gets damaged' without explaining the food-safety consequence — the actual reason to avoid this is that the reaction contaminates the food with metal salts, not just that the vessel corrodes.
