Антон777, я вот выучила что дышать вредно: молекула кислорода очень реактивна. Задумалась: а не прекратить ли мне дышать.
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Сообщение от Антон777
бытовая ядохимия
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я сама предпочитаю органику покупать (и выращивать) и все сдаю на вторичное сырье.
Но так как жизнь балансирована, не надо наверное в статус религии ничего возводить. Даже горчицу
Кстати про нее: (перевод не нужен сплошная химия
) Но люблю ее заразу и употребляю внутрь в больших кол-вах
Mixing ground mustard seeds with water causes a
chemical reaction between two compounds in the seed: the
enzyme myrosinase and various
glucosinolates such as
sinigrin, myrosin, and sinalbin. The
myrosinase enzyme turns
the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different
isothiocyanates that are produced, make different flavors and intensities.
allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp hot pungent sensation in mustards and in horseradish, wasabi, and garlic. This is because it stimulates the heat and acidity sensing
TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cells) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time.[20] This is due to gradual chemical break-up of
4-hydroxybenzyl isothiocyanate.
Sulforaphane, Phenethyl isothiocyanate, Benzyl isothiocyanate create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts, water cress, and cabbages.
The sulfoxide unit in sulforaphane is structurally similar to a thiol which yields onion or garlic-like odors.