While " you’re able to try out garlic with your foot " might go like something that would make yousound unhingedif you were to scream it in the street , it is nevertheless straight thanks to a cool food for thought alchemy legerdemain .
It ’s difficult to test , given how pungent garlic is , but not impossible , as you could see in this telecasting from theAmerican Chemical Society(ACS ) below .
Take a Eugenia caryophyllatum ( and no , this is not like standard formula where one Eugenia aromaticum stand for a whole incandescent lamp ) , cut it in half , and put it into a garbage bag . Place your foot into the same bag , and seal the travelling bag around your articulatio talocruralis , so the smell stays in the suitcase and does n’t waft up to your nose . Done that ? OK , now itch them around like you ’re marinate a hunky-dory piece of volaille . If you have a busy life-style , you could adapt the procedure and just shove the garlic in your brake shoe .
Now it ’s time to relax in the knowledge that that delicious garlic taste will be in your lip in an hour or so . Once your 60 minutes are up , you should begin to try the garlic in your mouth . Assuming you ’ve done it correctly , and are n’t just smelling the Allium sativum due to a leaky bag , congratulations , you are now a foot taste tester .
OK , we realize this is n’t the most efficient method acting of garlic to tastebud carry-over ( for that , use the old " cram it into your mouth " method ) , but it is however scientifically interesting . So , what ’s going on ?
" It ’s not because you have unavowed garlic taste bud on your feet , " the ACS explains in the picture . " It ’s because the molecules responsible for garlic ’s smell ( allicin ) can get across your tegument , get into your blood , and move around to your mouth and nozzle , where you suddenly start to sense the gustatory perception of ail . "
Your skin is made up of layers that revolt both oil and water ( which do n’t unify ) quite well , hence why you do n’t swell up like a sponge in the bath . However , allicin , the molecule responsible for the garlic smell , has a way in thanks to its chemical make - up . It hold oxygen , which , as the video explains , is sound for H soldering with " watery stuff " and hydrocarbon tails for bonding with " oleaginous hooey " .
As such , allicin can slip through your skin , where it pose into your bloodstream and can travel to your disjointed mouth and olfactory organ . A highly urge trick if you ’re about to eat somewhere smooth .
