Jon Hammonds annual musikmesse Warm Up Party in the famous Jazzkeller Frankfurt Onion (disambiguation) - Onions (surname): The onion (Allium cepa) (Latin cepa = onion), also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), the Egyptian onion (A. ×proliferum), and the Canada onion (A. canadense). The name wild onion is applied to a number of Allium species! hosted by The Jon Hammond Band - Jons song White Onions with Peter Klohmann tenor saxophone, Giovanni Totò Gulino drums, Joe Berger guitar, Jon Hammond at the Sk1 Hammond organ powered by a markbass amplifier - special thanks to Frank Pöhl for manning the camera, with a big hello to Jennifer who could not be there this year - enjoy folks, and Jons chocolate chocolate birthday cake was absolutely delicious! Jons keyboard stand is made by Bespeco Accessori HammondCast/ ©JH INTL ASCAP - The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant begins to swell when a certain day-length is reached. In the autumn the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm and various fungi that cause rotting. Some varieties of A. cepa such as shallots and potato onions produce multiple bulbs. Onions are cultivated and used around the world. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which irritate the eyes. Onions contain phenolics and flavonoids that have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties. Chopping an onion causes damage to cells which allows enzymes called alliinases to break down amino acid sulfoxides and generate sulfenic acids. A specific sulfenic acid, 1-propenesulfenic acid, is rapidly acted on by a second enzyme, the lachrymatory factor synthase (LFS), giving syn-propanethial-S-oxide, a volatile gas known as the onion lachrymatory factor or LF.[5] This gas diffuses through the air and soon reaches the eye, where it activates sensory neurons, creating a stinging sensation. Tear glands produce tears in order to dilute and flush out the irritant. Eye irritation can be avoided by cutting onions under running water or submerged in a basin of water.
Posted on: Sun, 23 Nov 2014 21:17:58 +0000
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