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Cooking an onion involves both chemical and physical changes. The heat causes physical changes such as softening and browning of the onion as well as chemical changes such as the breakdown of complex molecules into simpler compounds, resulting in new flavors and aromas.
When an onion is heated, the chemical reaction that occurs is caramelization. This reaction involves the breakdown of sugars in the onion due to heat, resulting in the browning and sweetening of the onion. Additionally, when onion is heated, sulfur compounds are released, giving it its distinct aroma and flavor.
vegetables
there isn't one, for onion powder is a powder
3n
X
Propanethiol S-oxide is a chemical compound found in the onion plant. When an onion is cut or damaged, enzymes present in the onion convert sulfur compounds into propanethiol S-oxide, which further reacts to form syn-Propanethial-S-oxide - a volatile gas that causes eye irritation and tearing when cutting onions.
Onions contain a compound called syn-propanethial-S-oxide. When an onion is cut, this compound is released and reacts with the water in our eyes to form sulfuric acid, which irritates the eyes and causes tears.
Chopping an onion is considered to be a physical process. Chopping an onion is not a chemical process because it does not change the chemical composition.
The answer to this riddle is an onion. When an onion's skin is torn, it releases a chemical irritant that can cause tearing of the eyes.
Carbon is present in all organic compounds and organic compounds are found throughout living organisms. Since an onion is a plant made of cells, yes, onions contain molecules comprised of carbon. It's unlikely though that there is elemental carbon present (just carbon, not in a compound).