The Reason for Tear while Cutting Onions:
Onions contain a sulphur-based oil. When cut, the cells that contain the sulphur compounds are broken and the compounds are converted into sulfenic acid, which in turn produces a highly volatile ch
Onions contain a sulphur-based oil. When cut, the cells that contain the sulphur compounds are broken and the compounds are converted into sulfenic acid, which in turn produces a highly volatile ch
emical called synpropanethial-S-oxide, which then rises into the air.
When the synpropanethial-S-oxide from onions comes into contact with our eyes, it reacts with the moisture in our eyelids and results in the production of sulphuric acid, which irritates the eyes and stimulates the lachrymal glands. When stimulated, these glands release tears to flush out the acid and protect the eye.
How can we prevent this reaction?
1. Use a sharp knife to cut the onion to reduce the amount of damage to the onion cells.
2. Cool the onion in a refrigerator to suppress the scattering of the lachrymator.
3. Soak the onion in water to dissolve the amino acids. (Cutting the onions in half or quarters before soaking them is even more effective.)
4. Use a ventilator or fan to blow the allyl sulfide away
When the synpropanethial-S-oxide from onions comes into contact with our eyes, it reacts with the moisture in our eyelids and results in the production of sulphuric acid, which irritates the eyes and stimulates the lachrymal glands. When stimulated, these glands release tears to flush out the acid and protect the eye.
How can we prevent this reaction?
1. Use a sharp knife to cut the onion to reduce the amount of damage to the onion cells.
2. Cool the onion in a refrigerator to suppress the scattering of the lachrymator.
3. Soak the onion in water to dissolve the amino acids. (Cutting the onions in half or quarters before soaking them is even more effective.)
4. Use a ventilator or fan to blow the allyl sulfide away
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