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Path: utzoo!linus!philabs!cmcl2!seismo!rochester!nemo
From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Removing garlic smell, aioli
Message-ID: <7850@rochester.UUCP>
Date: Mon, 8-Apr-85 15:08:25 EST
Article-I.D.: rocheste.7850
Posted: Mon Apr  8 15:08:25 1985
Date-Received: Tue, 9-Apr-85 04:25:08 EST
References: <10089@browngr.UUCP> <4500001@umn-cs.UUCP> <9685@brl-tgr.ARPA>
Organization: U. of Rochester, CS Dept.
Lines: 19

> In article <4500001@umn-cs.UUCP> chenette@umn-cs.UUCP writes:
> >
> >... that you can remove the odor of garlic ...
> >
> >					Anne Chenette
> >					ihnp4!umn-cs!cray!amc
> 
> i have read recently that the interesting compounds in both garlic
> and onions are sulphur based.  i am no chemist but i guess that certain
> of these will recombine or are more attracted to the metals in the spoons
> than one's fingers.  

> floyd@brl-tgr.arpa

Righto.  The stinging sensation you get in your eyes is the SO side-group
hydrolysing and making sulfuric acid (in your eyes!).  The acid probably
reacts with the metal (silver is especially good in this respect), which
pulls the hydrolysis reaction along a la LeChattlier (sp?).
Nemo