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A STUDY ON ONIONS

Onions can be found all around the world, from Asia all the way to the Americas. They are edible used by professional chefs all over the world as garnishes or as a main dish, though not very widely consumed in this way. Not just it's bulb can be eaten, it's shoots and leaves are edible as well. They have a distinctive, strong flavour and also a pungent odour that could be neutralized and sweetened by cooking or heating. It has a dry, paper-like skin and a juicy, fleshly, layered inner core.

It is used widely in schools in science laboratories due to its relatively large cell sizes. This property allows it to be easily visible under low-end optical microscopes used in school. Moreover, it is easily obtainable, hence its wide usage.

Onions are made up of 89% water and 8% to 9% soluble sugars, the rest is minerals, fats, proteins, and sulphur compounds.

SULPHUR

The reason why onions are pungent when raw or partially cooked and sweet when fully cooked......

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Approximate Word Count: 530
Approximate Pages: 3 (250 words per double-spaced page)

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