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Acid rain is where the wtaer that is absorbed into the sky has been acidified (see Ocean Acidification) and so when it rains, it pours acidified water.
It is a problem beause when it falls, it eats away at anything it touches.
The chemical equation for Acid Rain is:

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Acid rain describes any form of precipitation that contains high levels of nitric and sulfuric acids. It can also occur in the form of snow, fog, and tiny bits of dry material that settle to Earth. Normal rain is slightly acidic, with a pH of 5.6, while acid rain generally has a pH between 4.2 and 4.4.

Rotting vegetation and erupting volcanoes release some chemicals that can cause acid rain, but most acid rain is a product of human activities. The biggest sources are coal-burning power plants, factories, and automobiles.

When humans burn fossil fuels, sulfur dioxide (SO ₂) and nitrogen oxides (NO x) are released into the atmosphere. Those air pollutants react with water, oxygen, and other substances to form airborne sulfuric and nitric acid. Winds may spread these acidic compounds through the atmosphere and over hundreds of miles. When acid rain reaches Earth, it flows across the surface in runoff water, enters water systems, and sinks into the soil.

Sulfur dioxide and nitrogen oxides are not primary greenhouse gases that contribute to global warming, one of the main effects of climate change; in fact, sulfur dioxide has a cooling effect on the atmosphere. But nitrogen oxides contribute to the formation of ground-level ozone, a major pollutant that can be harmful to people. Both gases cause environmental and health concerns because they can spread easily via air pollution and acid rain.

Acid rain has many ecological effects, especially on lakes, streams, wetlands, and other aquatic environments. Acid rain makes such waters more acidic, which results in more aluminum absorption from soil, which is carried into lakes and streams. That combination makes waters toxic to crayfish, clams, fish, and other aquatic animals. ( Learn more about the effects of water pollution.)

Some species can tolerate acidic waters better than others. However, in an interconnected ecosystem, what affects some species eventually affects many more throughout the food chain, including non-aquatic species such as birds.

Acid rain and fog also damage forests, especially those at higher elevations. The acid deposits rob the soil of essential nutrients such as calcium and cause aluminum to be released in the soil, which makes it hard for trees to take up water. Trees' leaves and needles are also harmed by acids.

The effects of acid rain, combined with other environmental stressors, leave trees and plants less healthy, more vulnerable to cold temperatures, insects, and disease. The pollutants may also inhibit trees' ability to reproduce. Some soils are better able to neutralize acids than others. But in areas where the soil's "buffering capacity" is low, such as parts of the U.S. Northeast, the harmful effects of acid rain are much greater.

Acid deposits damage physical structures such as limestone buildings and cars. And when it takes the form of inhalable fog, acid precipitation can cause health problems including eye irritation and asthma.

The only way to fight acid rain is by curbing the release of the pollutants that cause it. This means burning fewer fossil fuels and setting air-quality standards.

In the U.S., the Clean Air Act of 1990 targeted acid rain, putting in place pollution limits that helped cut sulfur dioxide emissions 88 percent between 1990 and 2017. Air-quality standards have also driven U.S. emissions of nitrogen dioxide down 50 percent in the same time period. These trends have helped red spruce forests in New England and some fish populations, for example, recover from acid rain damage. But recovery takes time, and soils in the northeastern U.S. and eastern Canada have only recently shown signs of stabilizing nutrients.

Acid rain problems will persist as long as fossil fuel use does, and countries such as China that have relied heavily on coal for electricity and steel production are grappling with those effects. One study found that acid rain in China may have even contributed to a deadly 2009 landslide. China is implementing controls for sulfur dioxide emissions, which have fallen 75 percent since 2007 -but India's have increased by half.

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Acid rain describes any form of precipitation that contains high levels of nitric and sulfuric acids. It can also occur in the form of snow, fog, and tiny bits of dry material that settle to Earth. Normal rain is slightly acidic, with a pH of 5.6, while acid rain generally has a pH between 4.2 and 4.4.

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My 2000 Subaru is full of holes. Like so many other cars in Canada and the northern United States, it is exposed to oxygen and water, which combine with iron to make rust. Add a dash of salt and you can see them all at work here.

I often drive it on an elevated highway, where rusting reinforcing bars cause concrete to spall off and drop on the road below; it is a lucky thing that nobody has been killed.

Rust can be a minor annoyance if it stains your clothing or your tools, or it can be a major disaster in buildings and infrastructure. Rust is the result of an electrochemical reaction that is really like a battery; Iron turns to iron oxide with water as the electrolyte, actually making electricity in the process. That's why salt water rusts steel faster than fresh water; the ions move more easily, it's a better electrolyte.

The cost of rust is huge; America's bridges alone need $164 billion worth of repairs, and much of that is due to rust. But it also hits us at the more personal level, most obviously in our cars, but also with tools and appliances.

Whenever you get iron, water and oxygen together, you get rust. So the best way to prevent it is to keep them apart; that's what paint does, or the spray-on wax and oil coatings that the car protection companies sell. Keep your tools dry; wipe down your bike after a ride; keep the water away and it can't rust.

The acid treatment

If you have got rust that you want to get rid of, there are a couple of methods, mostly involving some form of acid.

In the home, you can use lemon juice (citric acid) or vinegar (acetic acid). Apartment Therapy recommends soap and potatoes, suggesting that this is particularly good with kitchen appliances: "Cut your potato in half and cover the open end with dish soap. Use the potato like you would a scouring pad and watch the rust fade away as it reacts with the soap and potato."

More heavy duty methods include muriatic and phosphoric acids, which I do not recommend. I have the burned clothing to show for it.

Another option is to live better electrically, and reverse the process of rusting. Our friends at Instructables show how you can use electricity to remove rust:

...basically you set up a conductive solution and insert some sacrificial anodes. You hang your rusted tool in the solution and attach it to the negative end of the power supply. You attach the positive end to the anode and turn on the power. The current travels through the solution and in the process flakes off the rust - the flaking/softening occurs because of the reaction at the surface of the good steel that pushes the rust off.

Looking into my 1944 copy of Fortunes in Formulas, one finds all kinds of toxic solutions for getting rid of rust (Potassium cyanide anyone?) but also another electrochemical one that doesn't require adding electricity to make it work; it is actually building a battery that appears to consume the rust.

"the rusty piece is connected with a piece of zinc and placed in water....."

The best way to deal with rust is to avoid it in the first place. Keep your stuff dry; paint it with high quality paints and touch them up when they get dinged; oil them regularly.

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How to Remove Rust, and How to Prevent It in the First Place

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Here are a few tricks to prevent rust in the first place, and to get rid of it when you have it.

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list different rust prevention products or process. 

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list different rust prevention products or process. 

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- oil
-paint
- wax
and anything else that doesn't mix with water

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Corrosion is the destructive attack of a material by reaction with its environment. The serious consequences of the corrosion process have become a problem of worldwide significance. In addition to our everyday encounters with this form of degradation, corrosion causes plant shutdowns, waste of valuable resources, loss or contamination of product, reduction in efficiency, costly maintenance, and expensive overdesign. It can also jeopardize safety and inhibit technological progress.

Step 1 iron + oxygen --> iron oxide

Step 2 iron oxide + water --> hydrated iron oxide (rust)

Corrosion is the atmospheric oxidation of metals. That means that oxygen combines with the metal and forms a new layer. This layer can be good or bad. By far the most important form of corrosion is the rusting of iron and steel. Rusting is a process of oxidation in which iron combines with water and oxygen to form rust, the reddish-brown crust that forms on the surface of the iron. Because iron is so widely used, e.g., in building construction and in tools, its protection against rusting is important. Rusting can be prevented by excluding air and water from the iron surface, e.g., by painting, oiling, or greasing, or by plating the iron with a protective coating of another metal. Many alloys of iron are resistant to corrosion. Stainless steels are alloys of iron with such metals as chromium and nickel; they do not corrode because the added metals help form a hard, adherent oxide coating that resists further attack.

Although metals like aluminum, chromium, and zinc corrode more readily than iron, their oxides form a coating that protects the metal from further attack. Rust is brittle and flakes off the surface of the iron, continually exposing a fresh surface. Thus these metals might be a better selection choice for a product that will be exposed to rusting conditions, like water and air.

Recognizing the symptoms and mechanism of a corrosion problem is an important preliminary step on the road to finding a convenient solution. There are basically five methods of corrosion control:

Change to a more suitable material

Modifications to the environment with the use of inhibitors

Use of protective metallic or organic coatings

Design modifications to the system or component

Provide adequate ventilation and drainage to minimize the accumulation of condensation

Avoid depressed areas where drainage is inadequate

Avoid the use of absorptive materials (such as felt, asbestos and fabrics) in contact with metallic surfaces)

Prepare surfaces adequately prior to the application of any protective coating system.

Provide easy access for the purposes of corrosion inspection and maintenance work

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Corrosion is the destructive attack of a material by reaction with its environment. The serious consequences of the corrosion process have become a problem of worldwide significance. In addition to our everyday encounters with this form of degradation, corrosion causes plant shutdowns, waste of valuable resources, loss or contamination of product, reduction in efficiency, costly maintenance, and expensive overdesign.

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rust is a problem to all humans, we use a lot of steel and other metals that can be effected by rusting. rust can lead to building collapsing or us just tearing it down but we can stop this by e.g oiling, painting or greasing it just to add a layer on top of the metal

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describe the process of rustingplus the chemical reaction.

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describe the process of rustingplus the chemical reaction.

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the reaction forms when the iron [e.g steel] comes into contacted with moisture  in the air and oxygen, which makes steel or metal things to weaken overtime.
the formula of rusting is fe203

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rusting is when iron oxide is formed and that happens when water comes into contacted with oxygen, which is a type of corrosion that happens naturally.

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Ocean acidification is caused by an intake of carbon dioxide from the air, which drops the PH of the water, turning it more acidic. Ocean acidification is a problem becasue the increasing levels of acidity in the water is killing the fish of the sea and other wildlife that lives in the ocean.
The chemical equation for ocean acidification is:
CO2 + H2O = H2CO3

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The ocean. It covers 70 percent of the planet and shelters an incredible diversity of life. It gives us food, jobs, and more than half the oxygen we breathe. We swim and sail it, travel to be near it, and learn from it.

But we're taking too many fish out of the ocean, polluting it, and making it warmer and more acidic. And less than eight percent of it is protected.

National Geographic Explorer-in-Residence Enric Sala launched the Pristine Seas project in 2008 to explore and help save the last wild places in the ocean. These unique ecosystems are a window into the past, revealing what the ocean looked like before overfishing and pollution took their toll. It is essential that we let the world know that these places exist, that they are threatened, and that help is needed to protect them. Read more.

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The ocean. It covers 70 percent of the planet and shelters an incredible diversity of life. It gives us food, jobs, and more than half the oxygen we breathe. We swim and sail it, travel to be near it, and learn from it.

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The PH scale is the scale that scientists use to determine weather a chemical is a acid or a base. One the 'universal indicator' is dropped into the chemical, it will change colour either changing to a

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pH, quantitative measure of the acidity or basicity of aqueous or other liquid solutions. The term, widely used in chemistry, biology, and agronomy, translates the values of the concentration of the hydrogen ion-which ordinarily ranges between about 1 and 10 −14 gram-equivalents per litre-into numbers between 0 and 14. In pure water, which is neutral (neither acidic nor alkaline), the concentration of the hydrogen ion is 10 −7 gram-equivalents per litre, which corresponds to a pH of 7. A solution with a pH less than 7 is considered acidic; a solution with a pH greater than 7 is considered basic, or alkaline.

The measurement was originally used by the Danish biochemist S.P.L. Sørensen to represent the hydrogen ion concentration, expressed in equivalents per litre, of an aqueous solution: pH = −log[H⁺] (in expressions of this kind, enclosure of a chemical symbol within square brackets denotes that the concentration of the symbolized species is the quantity being considered).

Because of uncertainty about the physical significance of the hydrogen ion concentration, the definition of the pH is an operational one; i.e., it is based on a method of measurement. The U.S. National Institute of Standards and Technology has defined pH values in terms of the electromotive force existing between certain standard electrodes in specified solutions.

The pH is usually measured with a pH meter, which translates into pH readings the difference in electromotive force (electrical potential or voltage) between suitable electrodes placed in the solution to be tested. Fundamentally, a pH meter consists of a voltmeter attached to a pH-responsive electrode and a reference (unvarying) electrode. The pH-responsive electrode is usually glass, and the reference is usually a mercury-mercurous chloride ( calomel) electrode, although a silver-silver chloride electrode is sometimes used. When the two electrodes are immersed in a solution, they act as a battery. The glass electrode develops an electric potential (charge) that is directly related to the hydrogen-ion activity in the solution, and the voltmeter measures the potential difference between the glass and reference electrodes. The meter may have either a digital or an analog (scale and deflected needle) readout. Digital readouts have the advantage of exactness, while analog readouts give better indications of rates of change. Battery-powered portable pH meters are widely used for field tests of the pH of soils. Tests of pH may also be performed, less accurately, with litmus paper or by mixing indicator dyes in liquid suspensions and matching the resulting colours against a colour chart calibrated in pH.

In agriculture, the pH is probably the most important single property of the moisture associated with a soil, since that indication reveals what crops will grow readily in the soil and what adjustments must be made to adapt it for growing any other crops. Acidic soils are often considered infertile, and so they are for most conventional agricultural crops, although conifers and many members of the family Ericaceae, such as blueberries, will not thrive in alkaline soil. Acidic soil can be "sweetened," or neutralized, by treating it with lime. As soil acidity increases so does the solubility of aluminum and manganese in the soil, and many plants (including agricultural crops) will tolerate only slight quantities of those metals. Acid content of soil is heightened by the decomposition of organic material by microbial action, by fertilizer salts that hydrolyze or nitrify, by oxidation of sulfur compounds when salt marshes are drained for use as farmland, and by other causes.

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PH, quantitative measure of the acidity or basicity of aqueous or other liquid solutions. The term, widely used in chemistry, biology, and agronomy, translates the values of the concentration of the hydrogen ion into numbers between 0 and 14. Learn more about pH.

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What is the chemical reaction/s involved in rotting of food

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What is the chemical reaction/s involved in rotting of food

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There are three types of chemical reactions involve rotting food they are:
- Putrefaction
- fermentation
- rancidity

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Video Demo 3 Types Chemistry Of Decaying Food (cc) photo by Metro Centric on Flickr (cc) photo by Franco Folini on Flickr (cc) photo by jimmyharris on Flickr (cc) photo by Metro Centric on Flickr Three Types Of Decaying Food Putrefaction Fermentation Rancidity Definitions Fermentation - Chemical changes in organic substances produced by the action of enzymes.

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food rotting is a problem because it wastes a valuable resource and in large quantities it can cause sickness and decease. also it admits lots of gas into the environment.

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Cool.org (Cool Australia) supports primary and secondary teachers with high-quality, downloadable education resources like lesson plans, worksheets, activities and professional learning courses.

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What methods are used to prevent foods from rotting? how do these methods work?

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What methods are used to prevent foods from rotting? how do these methods work?

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The number of methods of preservation can be used that can either totally prevent, delay or otherwise reduce food spoilage. The methods are pickling, smoking, salting, sugar, drying, freezing, refrigeration, vacuum - packing and maintaining or creating. they are used by bacterial growth, enzymes, antimicrobial, sterilization and fermentation.

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What  factors affect the rate/speed at which foods rot?

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What  factors affect the rate/speed at which foods rot?

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The majority of moulds are mesophilic, the temperature that grows within the range is 10-35 degrees. however, some moulds such as  Chaetomium thermophilum and Penicillium dupontii are thermophilic they can grow at 45 degrees or higher and fail to grow below 20 degrees.

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The major factors affecting growth of mould are nutrients, temperature, light, aeration, pH and water activity.

Nutrients
Nutrient requirements for moulds may vary from mould to mould. Some moulds may thrive well on substrates with high sugar or salt content. Some may prefer simple sugars while others have the ability to utilize complex sugars.

Temperature
The majority of moulds are mesophilic, i.e., they can grow at temperatures within the range of 10-35°C. Optimum temperatures for growth may range between 15 and 30°C. However, some moulds such as Chaetomium thermophilum and Penicillium dupontii are thermophilic, i.e., they can grow at 45°C or higher and fail to grow below 20°C. A few moulds are psychrophilic and are unable to grow above 20°C. A significant number are psychrotolerant and are able to grow both at freezing point and at room temperature.

Light
Many moulds species grow well in the dark, but some prefer daylight or alternate light and darkness for them to produce spores.

Aeration
Nearly all moulds require air to grow.

Moulds differ in their pH requirements. Most will grow well over the pH range 3-7. Some such as Aspergillus niger and Penicillium funiculosum can grow at pH 2 and below.

Water activity
All moulds require moisture for growth but the amount required varies widely. Moulds that are capable of growing at very low water activity are referred to as xerophiles, for examples Eurotium species and Wallemia sebi. Those that are capable of growing at very high water activity are referred to as hydrophilic, e.g., Stachybotrys, Chaetomium and Ulocladium.

Do you have a mould question? Call (905)290-9101

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Factors that affect the growth of moulds

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The major factors affecting growth of mould are nutrients, temperature, light, aeration, pH and water activity. Nutrients Nutrient requirements for moulds may vary from mould to mould. Some moulds may thrive well on substrates with high sugar or salt content. Some may prefer simple sugars while others have the ability to utilize complex sugars.

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Bases are substances that have a PH of between 8 and 14. Once they are mixed with eater, they are called alkali and alkali are commonly used in cleaning appliances. Some common examples of bases are household soaps, unsed to clean a variety of different

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Base, in chemistry, any substance that in water solution is slippery to the touch, tastes bitter, changes the color of indicators (e.g., turns red litmus paper blue), reacts with acids to form salts, and promotes certain chemical reactions (base catalysis).

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Anthony Grote Gallo Images ROOTS RF Collection Getty Images Corrosion

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Rusting is the process in which iron turns into iron oxide. It happens when iron comes into contact with water and oxygen. The process is a type of corrosion that occurs easily under natural...

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What makes food rot?
There are many different factors that affect food to rot includes:
- Microorganisms
- Enzymes
- Air
- Light
- Insects, Rodents, Parasites and Other Creatures
- Physical Damage
- Temperature
- Time

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Food spoilage and deterioration is no accident. It is a naturally occurring process. To understand how to maintain the quality of food and prevent spoilage, we need to know what can cause it. Factors that affect food spoilage include:

Microorganisms

Many types of microorganisms can cause food problems. The microorganisms that can cause food-borne illness are called pathogenic microorganisms. These microorganisms grow best at room temperatures (60-90°F), but most do not grow well at refrigerator or freezer temperatures. Pathogenic microorganisms may grow in foods without any noticeable change in odor, appearance or taste. Spoilage microorganisms, including some kinds of bacteria, yeasts and molds, can grow well at temperatures as low as 40°F. When spoilage microorganisms are present, the food usually looks and/or smells awful. Read more about pathogenic microorganisms under Food Poisoning/Foodborne Illness?

Enzymes

Enzymes, substances naturally present in food, are responsible for the ripening process in fruits and vegetables. Enzymes are responsible for texture, color and flavor changes. For example, as a banana turns from green to yellow to brown, not only does the color change, but there is also a change in the fruit'ss texture. Unblanched, frozen corn-on-the-cob may taste like the cob over time. This is the result of enzyme action.

Air

Oxidation, a chemical process that produces undesirable changes in color, flavor and nutrient content, results when air reacts with food components. When fats in foods become rancid, oxidation is responsible. Discoloration of light-colored fruits can be reduced by using an antioxidant, such as ascorbic acid or citric acid, before freezing. Vapor-proof packaging that keeps air out helps reduce oxidation problems.

Light

Light exposure could result in color and vitamin loss. Light also may be responsible for the oxidation of fats.

Insects, Rodents, Parasites and Other Creatures

These creatures require food to survive and damage food, making it more vulnerable to further deterioration.

Physical Damage

Bruises and cracks on raw produce leave areas where microorganisms easily may grow. Improperly packaged foods, dented cans and broken packages provide places for microorganisms, air, light and creatures to enter. Gentle handling of food items will help maintain food quality and safety longer.

Temperature

Temperature affects storage time, and food deteriorates faster at higher temperatures. Recommended temperatures for storage areas are:

Microorganisms, both spoilage and pathogenic, grow rapidly at room temperature. To slow microbial growth, the enzymatic and oxidation processes, store foods at lower temperatures. Read more about microorganisms and temperatures.

Time

Microorganisms need time to grow and multiply. Other reactions, such as oxidation and enzyme action, also require time to develop. Purchase reasonable quantities, especially of perishable foods, to help avoid long-term storage.

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Food spoilage and deterioration is no accident. It is a naturally occurring process. To understand how to maintain the quality of food and prevent spoilage, we need to know what can cause it. Factors that affect food spoilage include:

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Acids are substances that taste sour in a water concentration and mix with bases to form salts. Acids have a PH level of between 6 and 1, the lower the number, the stronger the acid. A common example of an acid is acidic fruits such as lemons, oranges and tomatoes.

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What is an acid, as defined in chemistry?

What are the examples of mineral acids?

What are the examples of nonaqueous acids?

What are the examples of organic compounds that are acids?

What is the difference between an acid and a base?

This article was most recently revised and updated by

acid, any substance that in water solution tastes sour, changes the colour of certain indicators (e.g., reddens blue litmus paper), reacts with some metals (e.g., iron) to liberate hydrogen, reacts with bases to form salts, and promotes certain chemical reactions (acid catalysis). Examples of acids include the inorganic substances known as the mineral acids-sulfuric, nitric, hydrochloric, and phosphoric acids-and the organic compounds belonging to the carboxylic acid, sulfonic acid, and phenol groups. Such substances contain one or more hydrogen atoms that, in solution, are released as positively charged hydrogen ions ( see Arrhenius theory).

Broader definitions of an acid, to include substances that exhibit typical acidic behaviour as pure compounds or when dissolved in solvents other than water, are given by the Brønsted-Lowry theory and the Lewis theory. Examples of nonaqueous acids are sulfur trioxide, aluminum chloride, and boron trifluoride. Compare base.

renal system: Regulation of acid-base balance

The Editors of Encyclopaedia Britannica Adam Augustyn.

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Acid | Definition, Examples, Types, Uses, & Facts

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Acid, any substance that in water solution tastes sour, changes the color of certain indicators (e.g., reddens blue litmus paper), reacts with some metals (e.g., iron) to liberate hydrogen, reacts with bases to form salts, and promotes certain chemical reactions (acid catalysis).