July 2016 - National Discovery Channel

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7/30/2016

How to Stop Our Eyes From Being Irritated While Cutting Onions?

July 30, 2016 0
How does onion burn our eyes while we are cutting it? The answer is interesting. There are two kinds of enzyme in onion. The first named as alliances and second as lachrimatory factor synthase (LSF). There is also an acid called as amino acid sulfoxides. While we cut the onion we break the cells of onion. The enzymes and acids that were kept separate inside the cells begin to mix up with each other. The first enzyme helps to convert amino acid sulfoxides into sulfenic acids. Then LSF treats with sulfenic acid to produce Syn-propanethial-S-Oxide. This reaches to our eyes and reacts with the waters or moistures present in our eyes. This interaction produces sulfuric acid which produces a burning sensation in our eyes and this signal is carried up to brain through a sensory neuron called as ciliary nerve. Then brain again signals lachrymal gland to produce tears in a huge amount so that the acid will go out and the irritation would stop.

There are many ways to stop our eyes from being irritated while cutting onions………They are…..

(a) Before cutting the onions cut it into two or four halves and dip inside water for some time. The enzymes of onions are water soluble so, they dissolve in water. This will prevent the reaction between enzymes and acids which will prevent our eyes from burning and being watery.

(b) Use sharp knife to cut onions. Enzymes are released when we cut them by breaking their cells. This will apply more pressure (since the area will be small) so the cells will be sliced rather than being crushed down and spreading which will stop mixing of chemicals and so on.

(c) Chop the onion very fast. Due to inertia the enzymes and cells remain at the same position which prevents the mixing of enzymes and acid. It will occur so fast that the gas will not get too much chance to touch our eyes.

(d) Put the onion in freezer for some time before you cut onions. The enzymes will freeze so there is less chance of mixing of acid and enzyme.

(e) Burning candle around where you cut onion is also a way because the acid emitted will go towards flame although it is not much effective all the time.

(f) Wearing swimming goggles prevents the acid from going towards your eyes and you will not find it burning. This is the most effective way.

(g) Use fan during you cut onions. This will blow the acid away.

(h) Sing a song or simply blow air from your mouth while cutting onion. This will also blow the acid away.

(i) Spray some water in your chopping board and cut the onions. The mechanism works as the first on.

(j) Cut the root at last because you will find more acid over there which is enough to burn your eye badly.

(k) Cut more onion as you can. This will develop your eye in such a way that it will find its way to protect against the acid.

(l) If you have a clean cloth then make it wet with water and cut onion above that surface.

(m) If you have practice you can close your eyes and cut the onion.

There is also another device that you can make in your home if you don’t have swimming goggles………I created it like this………..



Take a box like this.


Cut its three sides from middle in this way.



Paste a hard and transparent plastic in it.


You can keep it like this.



Decorate it if you want.



Put elastic as shown above.


Cover it from back side and put button on one end side of it.

Note: You have to bend a little bit while cutting this so that that will be comfortable for you.
Discovered by Kapil Sharma via Don Prince
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7/09/2016

Devastating Chilly: Affecting Mechanism in Tongue and Stomach

July 09, 2016 0
We all people need food for getting energy. We need different food products for this process. Adding some hot and spicy taste to that food increases our feeling a little bit. The many foods such as chilly and other products are there to add that kind of feeling. But the first curiosity is, ‘’Why do we feel hot due to chilly?’’ It’s very interesting. It’s due to capsaicin. Capsaicin is known as the member of vanilloid family. Vanilloid are compound containing vanilloid, vanilloid acid, capsaicin, homo vanilloid acid etc. While we eat chilly, capsaicin comes in contact with our tongue than it interacts with the sensory neurons of tongue. Capsaicin is the member of vanilloid family so it goes in contact with receptor vanilloid receptor subtype 1 often referred as TRPV1. It is stimulated with heat and physical abrasion. Capsaicin gives just a normal heat to tongue. A small change occurs in trpv1 known as depolarization which is due to the capsaicin. It feels as a very hot substance has touched it. So it signals to the brain saying that its very hot. But in real it’s just normal and is tricking our mind. So chilly tastes very hot. There is also one effect of it, which is stomach burning. There are many small lining in the stomach. And when capsaicin interacts with then it burns our stomach. There is also another explanation about it. In my view the inner organ that is stomach is very sensitive like a wound. If we even touch a wound gently then it hurts and more than that, if we give it a feeling of heat then it will give us vigorous and bad feeling. Like that capsaicin gives stomach a small feeling of hotness and its sensitiveness makes our stomach burn.


After we feel hot due to chilly most of us may have a common feeling of drinking water. We drink water thinking that it will remove hotness but no any change occurs in it except for one or two second. In real the nature if capsaicin is to dissolve in oils or fat products such as ghee, milk etc rather than in water.

For explaining this I had done an experiment. You can try this at your home too. The explanation of the experiment is…..

(a) Take two cups of equal size and volume.
(b) Fill one-third part of one cup with water and again fill one-third of another cup with dairy products such as milk or cream.
(c) Add equal amount of chili powder or sliced chilly in both of the cups and stir it nicely.
(d) After stirring, taste the two solutions at certain interval of time.


In conclusion you will find that the solution of water and chili powder will taste hotter than that of solution of milk and sliced chilly. This activity demonstrates that the water has no any effect on capsaicin and it goes worth drinking water for getting rid of hotness caused by chilly. So we should always use dairy or fat containing products such as milk, cream, butter, ghee, bread with oil, etc to overcome such hotness.
Discovered by Kapil Sharma via Don Prince
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