Question

The characteristic smell of garlic is due to alliin. What are the approximate bond angles x, y and z in a molecule of alliin?

(A) $x-90{}^\circ ;y-90{}^\circ ;z-109{}^\circ .$
(B) $x-120{}^\circ ;y-109{}^\circ ;z-90{}^\circ .$
(C) $x-120{}^\circ ;y-120{}^\circ ;z-109{}^\circ .$
(D) $x-180{}^\circ ;y-109{}^\circ ;z-109{}^\circ .$

Answer 1

Hint : We know that the Garlic and onions are good for our health and also provide a good flavor to our food but they are also known for bad breath even when eaten raw or cooked so that particular smell is by the chemicals in the garlic.

Complete Step By Step Answer:
When we cut the garlic Alkyl methyl sulfide gets released so when we eat that it is absorbed by the blood further the sulfuric compound that is cysteine Sulphur dioxide causes very unpleasant order and immediately we get the bad breath and the smell after eating the garlic.
Garlic is from the family Lamiaceae and has the presence of the abundant chemical compound and it is very e good health effects to our body and it also helps us to get rid of many diseases including cancer it also have the presence of organ sulfur compounds which are mostly the ally derivatives and are good for esophagus, mammary gland and lungs. Organic sulfur compounds are good for us as they are helpful in metabolic activities, they are also helpful in anti-tumor medicines and they are also cancer preventive.
A steric number of three leads to the formation of $s{{p}^{2}}$ orbitals. The bond angles depend on the number of lone electron pairs. As angle of $x$ is $s{{p}^{2}}$ hybridized it makes an angle of $120{}^\circ$ same is with $y$ while angle of $z$ is $s{{p}^{3}}$ hybridized it makes an angle of $109{}^\circ .$
Therefore, correct answer is option C i.e. the approximate bond angles x, y and z in a molecule of alliin $x-120{}^\circ ;y-120{}^\circ ;z-109{}^\circ .$

Note :
Remember that Garlic has been used since years to treat deafness, diarrhea, constipation fever and stomach aches. Also the smell is by the chemicals in garlic which are mostly sulphur containing chemicals when the garlic bulb comes in contact with air there is a presence of a substance which is called as Alliin that it gets converted into Allicin.