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Examples
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But because unanodized aluminum develops only a thin oxide layer, reactive food molecules—acids, alkalis, the hydrogen sulfide evolved by cooked eggs—will easily penetrate to the metal surface, and a variety of aluminum oxide and hydroxide complexes, some of them gray or black, are formed.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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But because unanodized aluminum develops only a thin oxide layer, reactive food molecules—acids, alkalis, the hydrogen sulfide evolved by cooked eggs—will easily penetrate to the metal surface, and a variety of aluminum oxide and hydroxide complexes, some of them gray or black, are formed.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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