Chemistry, asked by parthwankhede21, 6 days ago

While making mango pickle, Richas mother kept the raw mango pieces for drving in a steel plate. Two days later, there were corrosive marks on the plate. Why did this happen? Raw mango pickles Corrosion 2 days later Steel plate

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Answered by rajputprincess9302

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It’s not usual for poets to write paeans to pickles, but you would have to agree that the mango pickle, with its tart flavour and heady aroma, deserves that extra bit of praise. In fact, scholar KT Achaya in his book, Indian Food: A Historical Companion, mentions a couple of lines written by Annaji in Soundara Vilasa, about a domestic meal way back in AD 1600. “There was mixed rice, kattogara and kalasogara; a sweet payasam… a pickle of tender mangoes, the stalks of which had not even lost their fresh green colour,” Annaji writes in Kannada. Over centuries, the mango pickle has evolved in households across the country, with each region adding its own special touch to the preparation — from the marmalade-like chhundo in Gujarat to the fiery avakkai of Andhra.

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While making mango pickle, Richas mother kept the raw mango pieces for drving in a steel plate. Two days later, there were corrosive marks on the plate. Why did this happen? Raw mango pickles Corrosion 2 days later Steel plate​

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While making mango pickle, Richas mother kept the raw mango pieces for drving in a steel plate. Two days later, there were corrosive marks on the plate. Why did this happen? Raw mango pickles Corrosion 2 days later Steel plate