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allyl mustard oil and obsolute alcohol
Mustard Seed Oil
Plantae; Spermatophyta, Angiospermae - Flowering Plants; Dicotyledonae; Dilleniidae; Capparales; Cruciferae / Brassicaceae - Mustard Family
Grinney T. A proving of Thiosinamine, manchester, North West College of homeopathy 2001
Description of the substance
Chemical symbol: NH2CSNHCH2CH2
Mol. wt. 116.19
Common name: English: Allylthiourea
Description: White aromatic crystals; garlic like odour; taste bitter. Freely soluble in water and very soluble in alcohol; slightly soluble in either; insoluble in benzene. Prepared by warming a mixture of equal parts of allyl mustard oil and obsolute alcohol with an equal amount of 30 per cent ammonia. ( Reference Works)
allmustardoil is developed from a glycosidic precurser ( Sinigrin ) under influence of the enzyme Myrosinase ( = Thioglucosidase ).
there are at least 0.7% Allylisothiocyanat and 1 % sinapin ( cholinester ) and 20 % mucuselements produced.
In the living semen Sinapin and Myrosinase are localizid indifferent cells or -compartments.
When chewing the fresch mustardsemen the cellwalls are destroyed und together with water the enzymatic reaction starts. Allylmustardoil will be produced. At 60 ° C Myrosinase is inactivated.
In the beginning the tast is mild and after a while comes a burning-hot tast up.
( Hänsel , Wichtl )