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Absorption of heavy metals by onion and garlic

Biotechnology researchers from the University of Delhi in India explain how waste from the processing and cleaning of onions and garlic can be used as a possible alternative material to remove toxic components from polluted materials, including industrial wastewater

Onion and garlic fried in butter. From Wikipedia
Onion and garlic fried in butter. From Wikipedia

Onion and garlic waste, which originates from the food industry, can be used to remove toxic heavy metals, including arsenic, cadmium, iron, lead, mercury and tin, from contaminated materials. This, according to an article published in the scientific journal International Journal of Environment and Pollution.

Biotechnology researchers from the University of Delhi in India explain how waste from the processing and cleaning of onions and garlic can be used as a possible alternative material to remove toxic components from polluted materials, including industrial wastewater. The researchers examined the effects of the acidity level, the treatment time, the temperature and the concentration of different substances, in order to achieve the optimal conditions for biological filtration of heavy metals for cleaning processes on an industrial scale.

The researchers found that at a temperature of 50 Celsius, the efficiency of the cleaning process depends largely on the level of acidity and the time required to reach equilibrium (about half an hour). They found that an acidity level of 5 is optimal. They showed that the highest extraction capacity (70% efficiency) was for lead, one of the most problematic metals in the field of environmental pollution. The trapped metal can be released into a collection vessel using strong acid and used again in the original mixture.

The research team conducted experiments with onion biomass in order to demonstrate the effective removal of heavy metals from both simulated and practical industrial funnels. "It seems that the method is suitable and applicable from an industrial point of view", says the main researcher. "Our innovative method may provide a cost-effective, environmentally friendly technology that requires little maintenance for small and medium-sized industries in developing countries," adds the researcher.
The news about the study

 

 

11 תגובות

  1. SAFKAN Snofkin is about right. It is not at all related to acidity as written.
    In onions and garlic there are sulfur containing molecules called "thiols".
    This is also the molecule that causes their pungent smell (actually the end of the molecule that contains sulfur is responsible for everything)
    The second name of the molecule, for 200 years, since they were discovered, is "mercaptan"
    This name comes from Latin "mercurium captans" or in Hebrew "captains mercury"
    And it is called that, it is held to all kinds of metals in a very strong way.

    Not a new invention, maybe just an interesting app
    In fact, it is one of the most studied molecules in the field of nanometer coatings on metals

  2. In our country, they discovered this a long time ago and everyone cleans the rust from the barbecues with onions

  3. Lab turtle.

    My comment about getting a patent for preventing vision while cutting onions was just a joke.

    My discovery is a kind of grandmother's advice, effective indeed, but it cannot be protected by a patent since it involves the use of accessories and materials available in every home. Perhaps, on occasion, I will explain how to perform my method for image prevention. If I do this, I will do it free of charge for the benefit of those who are bespectacled, all the advice given to them so far has been of no use.

  4. There are many questions that need to be answered before running to register a patent, one of which is whether you will be able to enforce it. That is, if it's something simple that anyone can do at home, you won't be able to make money from it.

  5. Snupkin

    You are right, but what was presented here was only a translation of the abstract (ABSTARCT) presented before the detailed article. This extract is written in the link written at the bottom of the translation given here.

    The only thing I can guess (a rather wild guess) is the fact (which I know) that cutting an onion creates, among other things, sulfuric acid, if my memory serves me correctly, cutting an onion also creates other substances that include sulfur in loose chemical bonds (in the sulfuric acid itself, the sulfur is in a chemical bond Loose, I hope I'm not making fun of the chemistry major I studied a million years ago.).

    An interesting property of sulfur is the following property: Sulfur that is in a loose chemical bond with other substances tends to form insoluble salts with lead (perhaps also forms insoluble salts with the other metals mentioned here). Insoluble salt is relatively easy to remove because it forms a precipitate that can be removed. Everything as mentioned is my wild guess.

    And now for the *really important* discovery I discovered about two weeks ago: how to cut an onion (manually) without tearing when you (in addition to all the trouble) wear glasses and your eyes are sensitive to irritation. All the patents from grandmother's advice do not help me to prevent the image in this case. I racked my brain for several years until I solved the problem two weeks ago.

    What does this have to do with the problem listed here? This is related, because while delving into the issue of cutting onions without an image I learned that cutting onions creates sulfuric acid in an aqueous environment. (In such a watery environment there are mucous membranes of the eye and the nose). This sulfuric acid is distributed in the shards that are created while cutting the onion. When this sulfuric acid hits the eyeball (and especially the iris), a burn is created that causes a tear (the penetration of the sulfuric acid into the nasal mucosa may also cause a burn there, but it is less burning than the burn in the eye).

    The question remains: should I take out a patent for preventing image when cutting onions based on my discovery?

  6. I expected a little more detail. Which parts of the onion and garlic, how exactly does the mechanism work. What is this Winnet?… 🙂

  7. The first thing I thought about when reading the article - do the onion or the garlic do the same action inside our body (and then it actually turns out that my grandmother was definitely right), of absorbing heavy metals and removing them from the body

  8. But how many times does it turn out that the Teflon burns and it's still business as usual? 🙂

  9. Amit, there is no connection between metal absorption and Teflon since Teflon is a plastic coating. According to the manufacturer's instructions, if you don't heat the Teflon too much, there shouldn't be a problem.

  10. The first thing that immediately bothered me when I saw the article was possible absorption of the Teflon coating by onions and garlic. Is there such a concern?

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