Copper for Chemistry Dummies

Native copper

Have you ever wondered why the Google Panda update back in 2011 sent so many sites like AssociatedContent.com to their graves? Technically, it was because the sites were, essentially, cheating in the way they were structured to take advantage of SEO. Some people, though, were happy to see them go because of the quality, or lack thereof, of the content. We're talking content written by eHowians like three-time DOTD Joan Whetzel, seen here holding forth on "The Effects of Oxidation on Copper" (now appearing at Sciencing.com). As is so often the case, Ms Whetzel's innate dumbassery first appears with her introduction:

"Today, copper appears in products from cookware, electrical wires and plumbing to jewelry and sculpture. Under certain conditions, these copper items can be affected by oxidation."

That's crappy writing, for starters: only someone unfamiliar with the process would phrase it this way. Anyone else would, presumably, say "copper oxidizes." Sheesh.

Now most (though not all) of what Joan says is verifiable information, which makes sense given that she pretty much reworded what she found on wikipedia. But it's still crap, since she had to meet eHow's minimum word count. That's why there are lengthy sections on "Copper Characteristics" (53 words) and "Oxidation Defined" (56 words); a third of the minimum right there!

Joanie follows up by discussing oxidation of iron -- rust -- for another 41 words before finally getting to the point:

"Copper oxidation, on the other hand, prevents further oxygen exposure and corrosion by solidly adhering to the metal's surface.

Effects of Oxidation on Copper 

One positive effect of copper oxidation includes the formation of a protective outer layer that prevents further corrosion."

Ummmm, didn't she just say the same thing  twice? Yes, she did. But let's back up for a minute to something this serial dumbass said previously when she was "defining" oxidation for us:

"Oxidation adds a verdigris color (blue-green) to copper or copper carbonates like brass or bronze. This is especially true when contact with anything acidic in nature occurs (e.g. vinegar, ascetic acid)." "Adds... a color"? really? and on what planet are brass and bronze copper carbonates? They're copper alloys, moron! That verdigris you mention is... tada! copper carbonate! And anyone who's ever cooked with copper-bottomed pots knows that acidic foods don't cause oxidation on copper, they remove oxidation from copper. That's because, like most carbonate minerals, copper carbonate (malachite and/or azurite) is acid-soluble. So, as usual, Joanie got it backward. For what it's worth, exposure to acids can create copper oxide -- but that ain't blue-green, it's black, and it's called "tarnish," not "verdigris."

Not only that, you dumbass, but vinegar isn't "ascetic" acid; it's acetic acid. We're pretty sure vinegar isn't a hermit practicing severe self-discipline. So, Ms Whetzel, how many times have you been named our Dumbass of the Day? We aren't certain, but we think you're in the lead...

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