In one of several experiments, Marathon chemical engineer Norm Goddard of Woodbury explained why onions taste sweeter and sweeter as they are heated to members of Boy Scout Troop 55 in Cottage Grove and Troop 83 in St. Paul Park. “Onions contain thiosulfates and carbohydrates,” he said. “Cooking onions releases the thiosulfates and further cooking breaks down the carbohydrates to fructose and glucose to produce carmelized or sweet onions.” (Bulletin photo by Toni Lambert)
Read the article: Marathon organizes chemistry day for Scouts
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