Understanding Garlic Breath

Understanding Garlic Breath

Assessment

Interactive Video

Chemistry, Science, Biology

7th - 12th Grade

Hard

Created by

Jackson Turner

FREE Resource

The video explains why garlic breath occurs, focusing on the chemistry behind it. When garlic is chopped, enzymes convert odorless compounds into allicin, which breaks down into sulfur compounds causing the odor. Allyl methyl sulfide (AMS) is particularly persistent, lingering in the body and causing the smell to resurface in breath, sweat, and urine. While brushing teeth can help, certain foods like parsley and milk may reduce the odor. However, masking the smell with mints is often recommended. The video concludes with acknowledgments to supporters.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main reason garlic breath is considered problematic?

It causes allergic reactions.

It is expensive to treat.

It is harmful to health.

It is difficult to mask.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What triggers the release of the compounds responsible for garlic's smell?

Mixing garlic with other spices.

Physically damaging the garlic bulb.

Storing garlic in a warm place.

Cooking garlic at high temperatures.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which compound is primarily responsible for the lingering garlic breath?

Allicin

Sulfur dioxide

Alliin

Allyl methyl sulfide (AMS)

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does allyl methyl sulfide (AMS) spread throughout the body?

Via the bloodstream.

Through the respiratory system.

By direct contact with skin.

Through the digestive system only.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which organ is NOT involved in excreting AMS?

Kidneys

Liver

Lungs

Skin

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following foods is suggested to help reduce garlic breath?

Parsley

Potatoes

Broccoli

Carrots

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the proposed benefit of drinking milk with garlic?

It prevents garlic from being absorbed.

It deodorizes AMS molecules.

It helps digest garlic faster.

It enhances the flavor of garlic.

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