124:, etc. Chromium is added to make it resistant to rust. Stainless steels that are corrosion and oxidation resistant typically need more than 11% chromium. Nickel is added to increase the corrosion resistance further, and protect it from harsh environmental conditions. Molybdenum may be added to avoid pitting or scarring. The chemical properties of stainless steel can be further improved for specialized uses by adding other elements, e.g. titanium, vanadium and copper.
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Companies that produce stainless steel soaps claim that the odors these foods cause result from sulfur, which turns into sulfuric acid upon washing the hands. The aim of the stainless steel soap is to then bind to the sulfur molecules, thus removing them and the associated smell from the hands.
104:. Allicin is unstable and breaks down to form other sulfur compounds such as diallyl sulfides. These compounds contribute to the smell of fresh garlic. When on the hands these sulfur compounds can further degrade into other sulfur compounds, including sulfuric acid, in the presence of water.
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in stainless steel forms a passive oxide film on the surface of the metal, resulting in corrosion resistance. It is suggested that allicin and the other sulfur compounds (including sulfuric acid) react with the chromium oxide layer, some possibly being
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Mark Lorch, Professor of
Science Communication and Chemistry at the University of Hull and Joanna Buckley, Materials chemist and science communicator, at the University of Sheffield conducted some "
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onto it. Washing the stainless steel soap in water would remove this layer and with it the smelly sulfur compounds. The oxide film would then reform and the stainless steel soap can be reused.
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Kourounakis, PN; Rekka, EA (November 1991). "Effect on active oxygen species of alliin and Allium sativum (garlic) powder".
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120:. Stainless steel is composed of steel mixed with at least 10.5% chromium, and often other elements such nickel and
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Amagase, Harunobu; Petesch, Brenda L.; Matsuura, Hiromichi; Kasuga, Shigeo; Itakura, Yoichi (2001).
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92:. Fresh garlic has little odor until it is chopped or crushed. Allicin is produced from
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148:" in 2016 to test this mechanism but there is no conclusive, rigorous evidence for it.
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455:"Does stainless steel really get rid of garlic smells? Round 2. ā Chemistry Blog"
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The characteristic taste and odor of garlic is due to an oily, slightly yellow
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384:. ASM Specialty Handbook. Materials Park, OH: ASM International.
353:"The Chemical Properties of Stainless Steel That Make it Unique"
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of these soaps, for which serious doubts have been raised.
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S-Allyl prop-2-ene-1-sulfinothioate, commonly called
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International
Stainless Steel Forum (8 March 2020).
359:. Science Struck & Buzzle.com, Inc. 18 June 2009
216:"Does a Bit of Steel Get Rid of That Garlic Smell?"
459:Chemistry Blog ā A Chat and Waffles Chemistry Blog
453:Lorch, Mark; Buckley, Joanna (24 November 2016).
191:"Why Does Stainless Steel Erase Garlic's Smell?"
315:(3). Oxford University Press (OUP): 955Sā962S.
305:"Intake of Garlic and Its Bioactive Components"
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27:Example of a bar of stainless steel soap.
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465:from the original on 8 January 2023
431:from the original on 24 March 2016
398:from the original on 14 April 2021
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108:The chemistry of stainless steel
96:(a derivative of the amino acid
257:from the original on 2015-11-17
247:"What is Stainless Steel Soap?"
245:Pollick, Michael (2012-04-04).
226:from the original on 2015-11-17
378:Davis, Joseph R., ed. (1994).
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112:Steel is an alloy made up of
419:"The Stainless Steel Family"
189:Kitchen Daily (2012-03-13).
214:Lyden, Jacki (2006-11-11).
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309:The Journal of Nutrition
16:Piece of stainless steel
80:The chemistry of garlic
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424:. Brussels, Belgium.
322:10.1093/jn/131.3.955s
220:All Things Considered
86:organosulfur compound
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128:Possible mechanism
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491:Kitchenware
167:Air ioniser
116:mixed with
485:Categories
200:2019-06-20
173:References
122:molybdenum
331:0022-3166
102:alliinase
463:Archived
426:Archived
396:Archived
339:11238796
255:Archived
251:wiseGEEK
224:Archived
195:HuffPost
161:See also
139:adsorbed
134:chromium
98:cysteine
69:efficacy
469:8 March
435:8 March
402:8 March
363:9 March
290:1667340
261:8 March
230:8 March
222:. NPR.
90:Allicin
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118:carbon
94:alliin
58:salami
50:durian
42:garlic
501:Steel
496:Soaps
429:(PDF)
422:(PDF)
152:Usage
60:, or
54:guava
46:onion
471:2022
437:2022
404:2022
386:ISBN
365:2022
335:PMID
327:ISSN
286:PMID
263:2022
232:2022
132:The
114:iron
62:fish
317:doi
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
