~ Roberta Flack
Source:
Friday, April 22, 2011
Monday, April 11, 2011
Kahit Walang Sabihin by Rico Blanco
Muling Kakagat
Ang Hating Gabi
Magigising
Ang Panaginip
Bawat Mithing Naidlip
Daliang babangon
Magigising
Ang Panaginip
Bawat Mithing Naidlip
Daliang babangon
Kahit walang Sabihin
Maririnig Ang Damdamin
Maghihimagsik
na Dugo at Laman
Sa Ilalim ng Buwan
Maririnig Ang Damdamin
Maghihimagsik
na Dugo at Laman
Sa Ilalim ng Buwan
Muling Haplusin
APoy ng katawan
Marahang ipikit
Ang iyong kamalayan
Bawat patak ng dugo
Muling aalon
APoy ng katawan
Marahang ipikit
Ang iyong kamalayan
Bawat patak ng dugo
Muling aalon
Kahit walang aminin
Madarama sa hangin
Ang Tibok ng Pusong
May Pagibig Ng
Higit Sa walang hanggan
Madarama sa hangin
Ang Tibok ng Pusong
May Pagibig Ng
Higit Sa walang hanggan
Kahit walang Sabihin
Maririnig Ang Damdamin
Maghihimagsik
na Dugo at Laman
Sa Ilalim ng Buwan
Maririnig Ang Damdamin
Maghihimagsik
na Dugo at Laman
Sa Ilalim ng Buwan
Kahit walang aminin
Madarama sa hangin
Ang Tibok ng Pusong
May Pagibig Ng
Higit Sa walang hanggan
Madarama sa hangin
Ang Tibok ng Pusong
May Pagibig Ng
Higit Sa walang hanggan
Hanggang
Maghihimagsik
na Dugo at Laman
na Dugo at Laman
Friday, April 1, 2011
Why do onions make you cry?
20 Nov 2005 @ 11:29, by Silvia MartÃnez
Who has never cried while cutting an onion? (well, apart from those who have never cut one hehehe). This is a little explanation in easy terms.
Inside the onion cells there are some chemical compounds which contain sulfur. When you cut an onion its cells are broken and those chemical compounds then undergo a reaction that transforms them into a more volatile sulfured products, which are released into the air.
These sulfured compounds react with the moisture in your eyes forming sulfuric acid, which produces a burning sensation. The nerve endings in your eyes are very sensitive and so they pick up on this irritation. The brain reacts by telling your tear ducts to produce more water, to dilute the irritating acid. So you cry to keep your eyes protected from the acid.
There are some tricks to make onion-dicing less problematic:
- Chop the onion under cold water. The volatile sulfured compounds will be released but then they react with the water, instead of reaching your eyes.
- You can freeze the onion for 10 minutes before cutting it. The cold temperature of the onion will slow down the chemical reaction which forms the volatile sulfured compounds.
source:
http://www.newciv.org/nl/newslog.php/_v434/__show_article/_a000434-000024.htm
Who has never cried while cutting an onion? (well, apart from those who have never cut one hehehe). This is a little explanation in easy terms.
Inside the onion cells there are some chemical compounds which contain sulfur. When you cut an onion its cells are broken and those chemical compounds then undergo a reaction that transforms them into a more volatile sulfured products, which are released into the air.
These sulfured compounds react with the moisture in your eyes forming sulfuric acid, which produces a burning sensation. The nerve endings in your eyes are very sensitive and so they pick up on this irritation. The brain reacts by telling your tear ducts to produce more water, to dilute the irritating acid. So you cry to keep your eyes protected from the acid.
There are some tricks to make onion-dicing less problematic:
- Chop the onion under cold water. The volatile sulfured compounds will be released but then they react with the water, instead of reaching your eyes.
- You can freeze the onion for 10 minutes before cutting it. The cold temperature of the onion will slow down the chemical reaction which forms the volatile sulfured compounds.
source:
http://www.newciv.org/nl/newslog.php/_v434/__show_article/_a000434-000024.htm
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