The reactions that will take place will generate Zinc salts that will
taint the food. Excessive levels of these salts can cause sickness, so
it is very important to ensure food hygiene standards are met by keeping
acidic foods away from damaging materials like zinc that will erode and
get into the food.
Surface tension
..viscosity is the thickness of a liquid, doesn't fit here...condensation and evaporation are processes not properties.
The best answer is the isotope of strontium which is strontium-85. It has a half-life of about 64 days. The metal strontioum has four stable, naturally occurring isotopes which includes 84Sr (0.56%), 86Sr (9.86%), 87Sr (7.0%) and 88Sr (82.58%).
