Because most acids react with most metals. Which is why sometimes, rust and other problems occur when your using metal pipes. Also, a base (the opposite of acids) is used to unclog pipes and drains instead of acids because of its corrosive effect on metals.
i don't know that's why I'm looking it up
Because most acids react with iron and carbon that make the steel, making it soluble and over time it would rust out the container. That's all i think of it.
Many acids will corrode metal This can cause the acid to leak out of the container.
Another possible danger is that when an acid reacts with a metal hydrogen gas is usually produced. This can be a fire hazard.
Most chemical substances are stored in glass containers as glass is mostly inert and will not react with most substances.
The metal replaces the hydrogen in the acid.
Acids are typically stored in glass containers because some acids will destroy plastic vessels.
metal containers are not used as the acid will react with the metal and can corrode the container.
Because some acids will destroy plastic vessels.
Metals react with acids. Depending on the metal used the acid would break the metal down.
No one acid can eat the plastic they are eaten by organic liquids as acetone.
carbohydrates, lipids, protein, and nucleic acids.
Well, most acids are not of the correct formulation to attack glass, but hydrofluoric acid will. And alkalies will attack glass (but slowly) which is why the hydroxide bottles in your chemistry lab will have a cloudy surface.
Acids lose hydrogen ions.
Metallic magnesium reacts violently with acids.
Acids are typically stored in glass containers because some acids will destroy plastic vessels.
Acids are typically stored in glass containers because some acids will destroy plastic vessels or react adversely with them.
Many acids react with most metals, often producing soluble substances. Acid + metal --> salt + water. This 'eats' away at the container and causes it to leak. Glass (almost always) and polythene are unaffected by acids. However, before the advent of polythene, concentrated sulfuric acid was stored in lead vessels.
Glass is resistant to acids whereas other materials can be corroded.
A glass beaker usually works just fine. However some acids may require a special material that doesn't decay. In this case it can be a plastic container. It all depends on the material properties.
Acids are now stored in plastic containers. There are some advantages to plastic. First, plastic won't break if you drop it on the lab floor. Second, there is an acid (hydrofluoric acid, which is always called HF because "hydrofluoric" and "hydrochloric" sound a lot alike but "hydrofluoric" is far more dangerous) that can't be stored in glass at all. HF will eat right through a glass container. It can be, and is, stored in plastic. Having said that, no one in an educational setting should ever have access to this product. Do an exercise here: draw a square 125mm on each side. If HF comes into contact with that much of the skin on your body, you will die without EXTREMELY aggressive medical care from people who know how to manage HF casualties. And even if your medical attendants have been to Honeywell's school - Honeywell is the company that makes most of the HF in the United States - and they have all the chemicals needed to save your life, there are no guarantees. Next, plastic containers weigh less. And they can be made with a roughened surface for better gripping.
Foodstuffs with acid components should not be stored in aluminium utensils because this result in the production of poisonous salts.Iron, aluminium, and copper containers are prone to such attacks by acids.
metal is the only thing acids cant burn through
Because most acids will corrode the metal container.
The foods should always be stored in a plastic container. it should not be stored in any metal container as it gets corroded by acids present in the food and thus makes it toxic which act as poison in our body.
Acids react with metal by dissolving it. Over time, acidic foods will react with metal containers or cooking vessels, even weak acids. I'm not a doctor so I cannot comment on health effects, if any, of this. However, there will be a noticeable effect on the flavor and color of the food.
Amino acids is not stored in plastids. Things that are stored in plastids are lipids, pigments, and starches.