SIGN IN   Advanced Search

Browse Enzymology
Pungency Assessment in Onions

This resource serves as a tool for instructing a laboratory exercise in plant biology. Students determine the extent to which the organosulfur compounds contained in onions affect the flavor and aroma strength of the onion. This exercise is suitable for introductory plant biology, plant physiology, and horticulture courses, and could be adapted to be appropriate for a wide variety of courses concerned with plant biology and biochemistry.

Rate this Resource:
1 = not useful, 5 = very useful

Please be the first to rate this resource.

View Free


Resource Type: Laboratory exercise, Laboratory manual
Audience Level: Undergraduate upper division 15-16, Undergraduate lower division 13-14

Author and Copyright

Authors and Editors: Catherine A. Teare Ketter of University of Georgia, William M. Randle of University of Georgia
Publisher: ABLE
Format: text/html
Copyright and other restrictions: Yes
Cost: No


» Sign In or register to post comments.

American Association for the Advancement of Science



Triple A S National Science Foundation Naitonal Science Digital Library Pathway
Funded by the individual BEN Collaborators and grants from the
National Science Foundation [DUE 0085840 / DUE 0226185 / DUE 0532797 / DUE 0734995]

This website is a National Science Digital Library (NSDL) Pathway.
Copyright © 2019. American Association for the Advancement of Science. All Rights Reserved.