Sip Unfinished Sample
Sip Unfinished Sample
Background of the Story
Onions are often chopped and used as an ingredient in various hearty warm dishes. Onions, along with many other plants in the Allium species absorb sulphur in the soil. Majority of households here in the Philippines experience irritation of eyes while cutting onions. Onions are common ingredients in cooking so it’s impossible to avoid cutting some. The onion has been used as an ingredient in various dishes for thousands of years by many cultures around the world. World onion production is steadily increasing so that onion is now the second most important horticultural crop after tomatoes.
There are many different varieties of onion, red, yellow, white, and green, each with their own unique flavour, from very strong to mildly sweet. Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems. My partner and I decided to research about this because we encountered this problem when cutting onions. It irritates us and it affects our performance when cutting onions so we’re finding the best way to avoid it; in this way, irritation in our eyes while cutting onions will lessen problems while cutting onions.
B. Statement of the Problem:
What is the best way to chop onions without tears?
Placing onions in the refrigerator for an 45 minutes to an hour is the best way to chop it without tears.
D. Significance of the Study:
This research can greatly help our community because most household experience this problem when cutting onions. This will help avoid irritation in the eyes that may cause problems or even accidents in each kitchen. Through this research, we could make chopping onions more easily and faster without tears or a problem at all. It will decrease the probability of injuries or discomfort when cutting or chopping onions. Most household ignore the irritation caused by onions instead of doing something to avoid it so we decided to make this research.
E. Scope and Limitations:
This research covers and limits itself to answer the question: “What is the best way to chop onions without tears.” Thus, the research will only focus on removing tears when cutting or chopping onions. Furthermore, the research will limit itself to the effects of cutting onions on human body. The researchers are not liable
II. Review of Related Literature
Onions are the backbone to many great dishes; countless delicious recipes begin with the simple simmering of oil and onions. But there is just one thorn in the usage of the flavourful root — it has a tendency to make us cry when we cut into it. And for some of us, this problem is worse in the cooler months since onions harvested in the autumn are more potent and tart. According to the site, Huffington Post, the root and shoot of the onion — known as the basal plate — contains enzymes that are released when cut into. When these enzymes are mixed with water, they create a sulphuric acid, and it’s that acid that irritates our eyes. The best way to avoid these annoying tears when chopping is to stop those acids from reaching our olfactory and tear duct nerves.
Recent studies from Japan, however, proved that lachrymatory-factor synthase; (a previously undiscovered enzyme) is the culprit. Many studies proved these 5 things works. Using a sharp knife, cut near an open flame, chilling the onion for 30 minutes, spritzing the cutting board with vinegar and cutting the onions underwater. Using a sharp knife, fewer onion cells get ruptured. Cutting near an open flame, the flame sucks in air and therefore pulls the gas away from your eyes. Chilling the onion for 30 minutes will cause less evaporation and less gas. According to Alton Brown, spritzing the cutting board with vinegar will interrupt the chemical interaction. Cutting the onions underwater eliminates any gas from escaping into the air and therefore eliminates the eye irritation problem.
Subject: Immune system,
University/College: University of California
Type of paper: Thesis/Dissertation Chapter
Date: 11 October 2016
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