Spices and perfumes – driving forces of humans

More documents

Recommendations

Info

$Worksheet 1, Math 126 Applications of Linear Approximation ...$

Lab exercise: something to behold for the eye: onion When onions are sliced or eaten, cells are broken, allowing the enzyme alliinase to break down amino acid sulphoxides and generate sulphenic acids. A specific sulfenic acid, 1-propenesulfenic acid, is rapidly rearranged by a second enzyme, to syn-propanethial-S-oxide, a volatile gas known as the onion lachrymatory factor or LF.The gas diffuses through the air and eventually reaches the eye, where it activates sensory neurons, creating a stinging sensation. Tear glands produce tears to dilute and flush out the irritant. Similar Chemicals are known as lachrymatory agents cutting onions under running water or submerged in a basin of water. Another way to reduce irritation is by freezing, or by not cutting off the root of the onion which has a higher concentration of enzymes Task1: 1. Cut onion while partner holds a large sheeth of pH (or yellow red beet) paper to catch flares of sulfenic acid. 2. Test for active lachrimatory factor by cutting an onion + bringing it near your partner’s head 3. Cut onion under slightly alkaline water pH 9-10 and test again.
Mustard, Cabbages, Crucifers, Brassicas Mustard is a condiment made from the seeds of a mustard plant (white mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra).
Page 1 and 2: Spices and perfumes - driving force
Page 3 and 4: Spices- one of the secret driving f
Page 5 and 6: Spices like all herbs have mythical
Page 7 and 8: What are spices?
Page 9 and 10: Silphion -extinct aphrodisiac & spi
Page 11 and 12: Asafoetida - the ersatz Silphium of
Page 13 and 14: Spices acting like herbs: Cayenne p
Page 15 and 16: Are you a masochist? Bitterness is
Page 17 and 18: Piper nigrum Spices acting like her
Page 19 and 20: Allium sativum Spices acting like h
Page 21: Sulfides, e.g. garlic Allium sativu
Page 25 and 26: Flavor of sulfur compounds glucosin
Page 27 and 28: Saffron, has for decades been the w
Page 29 and 30: Phenols as flavors 4% of the beans
Page 31 and 32: Spices and perfumes - Apiacea or ca
Page 33 and 34: Celery The use of celery seed in pi
Page 35 and 36: French Men! Eating truffles can mak
Page 37 and 38: Sensations - bitterness Bitterness
Page 39 and 40: Quinine - a bitter but fluorescing
Page 41 and 42: A new taste sensation u …mami
Page 43 and 44: Flavour - phytochemcials with speci
Page 45 and 46: Task : Testing the role of olfactor
Page 47 and 48: When you grate lemon or orange peel
Page 49 and 50: How does it work, e.g. “ to fall

Spices and perfumes – driving forces of humans

Create successful ePaper yourself

Delete template?

Save as template?