Garlic, iii

Synonyms l-Pentanethiol Amyl Hydrosulfide Amyl Sulfhydrate Amyl Thioalcohol Chemical Formula CH3CH2CH2CI4CHSH (ii) Observable Characteristics — Physical State (as normally shipped) Liquid Color Colorless water-white U) yellow Odor Strong, offensive garlic (iii) Physical and Chemical Properties — Physical State at 15 °C and I atm. Liquid Molecular Weight 104.2 Boiling Point at I atm. 248, 120, 393 Freezing Point -105, -76, 197 Critical Temperature 610, 321, 594 Critical Pressure 508, 34.5, 3.50 Specific Gravity 0.8392 at 25 C (liquid) Vapor (Gas) Density 3.59 Ratio of Specific Heats of Vapor (Gas) 1.0622 Latent Heat of Vaporization 171, W.9, 3.97 Heat of Combustion -17,070. -9.480, -397 Heat of... 

Synonyms Crude Epichlorohydrin Chemical Formula O CHj CH CHjCl (ii) Observable Characteristics — Physical State (as normally shipped) Liquid Color Yellow to colorless Odor Pungent like chloroform garlic (iii) Physical and Chemical Properties — Physical State at 15 T and I atm. Liquid Molecular Weight Not pertinent Boiling Point at I atm. Not peitinent Freezing Point Not peninent Critical Tempera-... 

Matsuura H. Phytochemistry of garlic horticulture and processing procedures. In Lanchance PP, ed. Nutraceuticals, Designer Foods III Garlic, Soy and Licorice. Trumbell, CT Food Nutrition Press, 1997 55-69. 

Cr(III), however, Cr(VI) may be rapidly reduced to Cr(III) (Fenke, 1977), thus reducing the problems of Cr toxicity. It has been demonstrated that reduction of Cr(VI) to Cr(V) and Cr(III) can be brought about in the cortex of garlic Allium sativum) roots (Micera and Dessi, 1988). Cr concentrations may differ largely between different parts of the plant (Sykes et al., 1981). Transport of Cr up the root is very slow (Skeff-ington et al., 1976), hence, low levels of Cr are found in the tops of plants. Shewry and Peterson (1974) reported less than 197b of the accumulated Cr to be transported to the shoots. In iron-deficient conditions, increased transport of Cr to plants has been observed (Cary et al., 1977). 

Arsenic species such as arsenic (III), arsenic (V), 47, and 50 have also been found in many cultivated vegetables and fruits garlic, onion, potato, carrot, beetroot, spinach, asparagus, cabbage, rice, radish, chard, com, tomato, and beans, and the concentration of these arsenic species can be varying depending on the locations where the vegetables and fruits were collected [124-126]. 

Guhr, G. and Lachance, P.A. 1997. Role of phytochemicals in chronic disease prevention In Nutraceuticals Designer Foods III Garlic, Soy and Licorice (P.A. Lachance, ed.), pp. 311-364. Food Nutrition Press, Trumbull, CT. 

Arsenic (atomic number 33, atomic mass 74.9216) is the 20th most abundant element in the earth s crust. It belongs to the elements of the P block of the Periodic System where it is placed below phosphorus and above antimony. The mass numbers of its isotopes range from 68 to 80 however, only the natural isotope 75 is stable. The gamma-emitting radioisotopes As (half-life 26.4 h), As (half-life 17.77 d), and As ( half-life 80.3 d) are commercially available and often used for method development and control (Krivan, 1987 Krivan and Arpadjan, 1989). Elemental arsenic exists at room temperature as metallic or gray arsenic, and yellow arsenic. As a center element of the P block it can be found both in metallic and covalent compounds. The oxidation states are -III, 0, -i-lll, and -I- V. Arsenic trihydride (arsine, AsHa) is a colourless, very poisonous, neutral gas with a characteristic garlic odour. 

Klmura Y, Yamamoto K. Cytological effect of chemicals on tumors. XXIII. Influence of crude extracts from garlic and some related species on MTK-sarcoma III. GANN 1964 55 325-329. 

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