Why do Onions make you cry?

Answer 1

the chemicals in them make you cry.. but if u cut them under water, u wont cry :)

Answer 2

As any chef knows, cooking an onion produces a very strong aroma that most people enjoy. But cutting up an onion stings your eyes and makes you tear up uncontrollably. If you love to include onions in your dishes, you're probably frustrated by this all the time. So just what is it in onions that make them such an ordeal to prepare?

When you slice through an onion, you break open a number of onion cells. Some of these cells have enzymes inside of them, and when they are sliced open, the enzymes escape. The enzymes then decompose some of the other substances that have escaped from sliced cells. Some of these substances, amino acid sulfoxides, form sulfenic acids, which then quickly rearrange themselves into a volatile gas.

The gas reaches your eyes and reacts with the water that keeps them moist. This changes the chemical's form again, producing, among other things, a mild sulfuric acid, which irritates the eyes. The nerve endings in your eyes are very sensitive and so they pick up on this irritation (this is why our eyes sting when we slice onions). The brain reacts by telling your tear ducts to produce more water, to dilute the irritating acid so the eyes are protected. Your other reaction is probably to rub your eyes, but this will actually make the irritation a lot worse, of course, if you have onion juices all over your hands.

Oddly enough, this volatile compound is also responsible for a lot of the great taste in onions, as well as the pleasant aroma when you cook the vegetable. You'll also get sulfenic acids by cutting up garlic, chives and leeks, among other vegetables, but they don't form the same irritating gas, just a strong smell.

There are all kinds of remedies for dealing with this irritating phenomenon, some more effective than others. As a general rule, move your head as far away from the onion as you can, so the gas will mostly disperse before it reaches your eyes. If you really can't stand the tears, the simplest solution might be to wear goggles. This measure is very effective, but it may seem a bit extreme to those around you, and if your kitchen is steamy, you might not be able to see what you're doing (never a good idea when you're using a knife).

Peeling the onion and then chilling it in the refrigerator before you slice it will minimize the release of gas somewhat, because the change in temperature alters the compounds in the onion. Cooking an onion before you slice it will work also, for the same reason. Another easy solution is to cut the onion under water or run the tap over it as you slice.

Some people say if you hold a lemon, piece of bread or a sugar cube in your mouth, the food will absorb the gas before it reaches your eyes. Breathing with your mouth, instead of your nose, might also help because as you inhale, you suck the gas in and as you exhale, you blow it away. This keeps a lot of the gas from ever reaching your eyes.

Answer 3

As onions are sliced, cells are broken open. Onion cells have two sections, one with enzymes called alliinases, the other with sulfides (amino acid sulfoxides). The enzymes break down the sulfides and generate sulfenic acids. Sulfenic acids are unstable and decompose into a volatile gas called syn-propanethial-S-oxide. The gas then dissipates through the air and eventually reaches one's eye, where it will react with the water to form a mild solution of sulfuric acid. The sulfuric acid irritates the nerve endings in the eyes, making them sting. The tear glands then produce tears in response to this irritation, to dilute and flush out the irritant.

The release of gas can thus best be prevented by cutting the onions under running tap water or completely under water, though this may not be very practical. Wetting the onions and your hands before slicing will lessen the effect, as some of the gas will react with the moisture on the onions and on your skin (instead of the moisture on your eyes). This reaction may result as an odor which may be removed with lemon. It also helps to breathe exclusively through the mouth during the preparation. Using a sharp knife will rupture fewer cells and cause less eye irritation. For more tips and information, please check links in External links section. Chilled onions (onions kept in the fridge for a while) will make you 'cry' less than onions kept at room temperature because lower temperature inhibits the enzymes and gas diffusion. Also, some people 'freeze' the knife (leave it in the freezer for around 2 minutes) before cutting the onions to prevent the tears.

Different species of onions will release different amounts of sulfenic acids, thus some will cause more tear formation and irritation than others.

Answer 4

When you slice through an onion, you break open a number of onion cells. Some of these cells have enzymes inside of them, and when they are sliced open, the enzymes escape. The enzymes then decompose some of the other substances that have escaped from sliced cells. Some of these substances, amino acid sulfoxides, form sulfenic acids, which then quickly rearrange themselves into a volatile gas.

The gas reaches your eyes and reacts with the water that keeps them moist. This changes the chemical's form again, producing, among other things, a mild sulfuric acid, which irritates the eyes. The nerve endings in your eyes are very sensitive and so they pick up on this irritation (this is why our eyes sting when we slice onions). The brain reacts by telling your tear ducts to produce more water, to dilute the irritating acid so the eyes are protected. Your other reaction is probably to rub your eyes, but this will actually make the irritation a lot worse, of course, if you have onion juices all over your hands

Answer 5

When you slice through an onion, you break open a number of onion cells. Some of these cells have enzymes inside of them, and when they are sliced open, the enzymes escape. The enzymes then decompose some of the other substances that have escaped from sliced cells. Some of these substances, amino acid sulfoxides, form sulfenic acids, which then quickly rearrange themselves into a volatile gas.

The gas reaches your eyes and reacts with the water that keeps them moist. This changes the chemical's form again, producing, among other things, a mild sulfuric acid, which irritates the eyes. The nerve endings in your eyes are very sensitive and so they pick up on this irritation (this is why our eyes sting when we slice onions). The brain reacts by telling your tear ducts to produce more water, to dilute the irritating acid so the eyes are protected. Your other reaction is probably to rub your eyes, but this will actually make the irritation a lot worse, of course, if you have onion juices all over your hands.

Answer 6

As onions are sliced, cells are broken open. Onion cells have two sections, one with enzymes called alliinases, the other with sulfides (amino acid sulfoxides). The enzymes break down the sulfides and generate sulfenic acids. Sulfenic acids are unstable and decompose into a volatile gas called syn-propanethial-S-oxide. The gas then dissipates through the air and eventually reaches one's eye, where it will react with the water to form a mild solution of sulfuric acid. The sulfuric acid irritates the nerve endings in the eyes, making them sting. The tear glands then produce tears in response to this irritation, to dilute and flush out the irritant.

The release of gas can thus best be prevented by cutting the onions under running tap water or completely under water, though this may not be very practical. Wetting the onions and your hands before slicing will lessen the effect, as some of the gas will react with the moisture on the onions and on your skin (instead of the moisture on your eyes). This reaction may result as an odor which may be removed with lemon. It also helps to breathe exclusively through the mouth during the preparation. Using a sharp knife will rupture fewer cells and cause less eye irritation. For more tips and information, please check links in External links section. Chilled onions (onions kept in the fridge for a while) will make you 'cry' less than onions kept at room temperature because lower temperature inhibits the enzymes and gas diffusion. Also, some people 'freeze' the knife (leave it in the freezer for around 2 minutes) before cutting the onions to prevent the tears.

Different species of onions will release different amounts of sulfenic acids, thus some will cause more tear formation and irritation than others.

Answer 7

The gas reaches your eyes and reacts with the water that keeps them moist. This changes the chemical's form again, producing, among other things, a mild sulfuric acid, which irritates the eyes. The nerve endings in your eyes are very sensitive and so they pick up on this irritation (this is why our eyes sting when we slice onions). The brain reacts by telling your tear ducts to produce more water, to dilute the irritating acid so the eyes are protected. Your other reaction is probably to rub your eyes, but this will actually make the irritation a lot worse, of course, if you have onion juices all over your hands.

Answer 8

The chemicals in Onions are an evloutionary advantage given to onions. The smell acts as a chemical deterrent to animals who might try to eat the veggie.

Whoodathunkit? Veggies at war!

Answer 9

there is a small story about onion there were 3 friends onion,tomato,chilli.one day all of them went to beach,when they wree walking a big wave comes n takes away the chilli then onion,tomato woud cry 4 chilli that it has been died another day when tomato was in market a person woud stamp tomato he also will die n the onion remains single it woud b thinking that when both my friends had died i have cried when i die who will cry 4 me.she woud b thinking like that,then 1 lady takes onion cut it in 2 pieces then that lady woud get tears from her eyes then onion woud become happy so ok from nuv when any one cuts me then i coud make them cry.

Answer 10

Sulfur
Sweet onions like Vadalia and Maoi have less.