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If you feed a cow an onion will its milk have an onion taste?
It is not exactly known why cow's milk tastes like onions when they eat onions because it is something that has not been studied, just passed down from generation to generation based on practical and anecdotal experience. One possibly plausible theory could be that the sulphur-base precurors found in onions react with an enzyme called alliinase creating flavour compounds which give the onion its characteristic flavour and smell when the cow bites down on the onion plant or bulb, and again when she may be chewing parts of onion in her cud. These substances, after going through the four chambers of a cow's stomach, are absorbed into the bloodstream and get transferred into the milk cells which are responsible for the snythesis and excretion of the mammary fluid we know as milk. When milk is synthesized in these cells, these substances get, essentially, "put in" to the milk along with other nutrients and substances that get drawn from the bloodstream. As a result, we get milk that tastes like onions.
Why do you cry when you cut onions?
When You Cut Onions The Invisible Oil You Can't See Goes In Your Eyes And It Burns Your Eyes Alot And That's Why It Makes You Cry But You Don't Really Crie Like Sobbing,Your Eyes Are Just Burned And It Waters.
What is indole?
Indoles are compounds formed in response to a catastrophic disruption within plant cells. They include:Allicin, a sulphur-containing compound that formed when the garlic is crushed or chopped, breaking the cells, and mixing alliin with the enzyme, alliinase, inhibits the growth of harmful bacteria, parasites, viruses, and fungi in the digestive tract, including Helicobacter pylori, the bacteria responsible for gastric ulcers that increases the risk for stomach cancer.Indole-3-carbinol (I3C), metabolized from a substance called glucobrassicin, found in chopped raw or lightly steamed cruciferous vegetables, including watercress, mustard greens,Brussels sprouts, horseradish, kale, turnip, cabbage, broccoli, kohlrabi, bok choy, and cauliflower, is an antioxidant, inhibits cancers of the breast, uterus, colon, lung, and liver, and can stimulate detoxification enzymes in your digestive tract and liver.Glucosinolates, found in broccoli sprouts, cauliflower sprouts, broccoli, Brussels sprouts, cabbage, and cauliflower, which when chewed form sulforaphane, which may stimulate natural enzymes in the liver that help eliminate toxins, help lower blood pressure, and reduce risk of various cancers, such as stomach, colon, esophageal, lung and breast cancers.
How does garlic help you lose weight?
Garlic contains the compound allicin which has anti-bacterial effects and helps reduce unhealthy fats and LDL (bad) cholesterol. Keep in mind, though, that there are conditions. First, this is only for raw garlic because allicin is destroyed when cooked. Second, allicin is not present in garlic in its natural state; you have to chop or smash it so that the enzyme alliinase acts on the chemical alliin converting it into allicin.
What does a vacuole membrane do in a plant cell?
The vacuole membrane in a plant cell helps maintain the structure and shape of the vacuole, which plays a role in storing nutrients, waste products, and maintaining turgor pressure. It also regulates the movement of molecules into and out of the vacuole.
