Roger,
As a matter of fact, the pan was steel; I never really considered the
battery option. What an amazing world. So, for as common as this
phenomenon appears to be, how come it took me so long to find out?!
-----Original Message-----
From: TechNet [mailto:[log in to unmask]] On Behalf Of Roger Stoops
Sent: Tuesday, February 24, 2004 11:59 AM
To: [log in to unmask]
Subject: Re: [TN] NTC aluminum foil eating barbecue sauce
Ryan,
I have been reading the various emails, and decided to snoop around a
bit...
Was the pan the delectable spare ribs were prepared in a steel pan?
Seems that not only the acids in the tomatoes are working on the foil,
but the bbq sauce makes for a conductor between the aluminum foil and
the steel pan, constituting a battery, and as a result of the
electrolytic reaction, the aluminum is dissolved.
See the link:
http://www.americanscientist.org/template/BookReviewTypeDetail/assetid/1
9292;jsessionid=aaa_HsoYf_sUxy
And speaking of ribs, were they pork or beef? Had some beef ribs in
Austin, Texas, years ago, and I've never had anything like them since
then. Ooohh, were they good..! Mebbe time fer a road trip..!
Roger
-----Original Message-----
From: TechNet [mailto:[log in to unmask]]On Behalf Of Ryan Grant
Sent: Monday, February 23, 2004 2:35 PM
To: [log in to unmask]
Subject: [TN] NTC aluminum foil eating barbecue sauce
Hi Technetters,
I have a question for the chemist gurus out there. My wife and I were
surprised to find the aluminum foil that was covering our spare ribs had
holes eaten away wherever the foil had sagged and touched the barbecue
sauce. Now I'm wondering what chemical reacted with the aluminum foil
to dissolve it? It took about 24 hours to get 7 mm diameter holes all
over the foil. The ingredients of the sauce are as follows:
High fructose corn syrup, water, concentrated tomato juice, vinegar,
food starch-modified, salt, honey, contains less than 2% of paprika,
molasses, hickory smoke flavor, spice, mustard flour, guar gum, natural
flavor, red 40.
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