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Post by Roquefort Raider on Feb 13, 2023 7:01:44 GMT -5
Anything that can repel vampires isn’t all bad, I suppose… Wooden steaks work as well, or so I heard!  |
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Post by EdoBosnar on Feb 13, 2023 7:48:16 GMT -5
My friend, science backs me up!"Garlic contains approximately 33 sulfur compounds (aliin, allicin, ajoene, allylpropyl disulfide, diallyl trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, and others) ... (Newall et al., 1996)." The main reason garlic and onion give one bad breath is that noisome element. (...) The science tells us that there are sulfur compounds in garlic, it doesn't necessarily back up your claim that it has a sulfury smell (and I agree that the fumes people breathe out after excessive consumption of garlic or onions is horrendous, but it never smelled like the rotten egg odor of sulfur to me). By the same token, salt is a compound of sodium and chlorine, but it doesn't smell like chlorine to me (and I got pretty familiar with that 'aroma' during a summer job that included maintaining a hotel complex's swimming pools).
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Post by Roquefort Raider on Feb 13, 2023 9:23:09 GMT -5
My friend, science backs me up!"Garlic contains approximately 33 sulfur compounds (aliin, allicin, ajoene, allylpropyl disulfide, diallyl trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, and others) ... (Newall et al., 1996)." The main reason garlic and onion give one bad breath is that noisome element. (...) The science tells us that there are sulfur compounds in garlic, it doesn't necessarily back up your claim that it has a sulfury smell (and I agree that the fumes people breathe out after excessive consumption of garlic or onions is horrendous, but it never smelled like the rotten egg odor of sulfur to me). By the same token, salt is a compound of sodium and chlorine, but it doesn't smell like chlorine to me (and I got pretty familiar with that 'aroma' during a summer job that included maintaining a hotel complex's swimming pools).
I'd say that's because the chlorine we use to disinfect pools is usually in the form of a hypochlorite ion, and 2H+ + ClO- + Cl- -> Cl2 (very volatile) + H2O. The Cl2 will give the pool's distinct chlorine smell. NaCl dissolving in water will give Na+ + Cl-, but the Cl- ion won't easily form Cl2 in such conditions and Cl- on its own doesn't have much of a vapor pressure. (I don't know the numerical value, but I don't think salts like NaCl, KCl or CaCl2 are particularly volatile). On the other and, after alliin is converted to allicin by enzymes found in the garlic itself, it quickly degrades into several volatile sulfides. The smell of rotten eggs is mostly H2S if I remember correctly; I don't think that's the main result of allicin degradation. And I agree that the smell of garlic or garlic breath doesn't remind me of rotten eggs, nor of low tide, nor of farts... It's a different type of sulfur-tinted pungency, so to speak. (I actually quite enjoy the smell of a low tide, but that's an acquired taste... a few decades near the sea will do that). |
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Post by impulse on Feb 13, 2023 10:49:15 GMT -5
This reminds of the first time I ate at The Stinking Rose in LA on a trip. Garlic-themed restaurant. Everything was loaded with garlic and it was amazing.
Let's just say breath isn't the only thing that smells different after sufficient amounts of garlic.
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