why do we cry while cutting onions?

Answer 1

It is not the strong odor of the onion that makes us cry, but the gas that the onion releases when we sever this member of the lily family.
The onion itself contains oil, which contains sulfur, an irritant to both our noses and to our eyes. Cutting an onion arouses a gas contained within the onion, propanethiol S-oxide, which then couples with the enzymes in the onion to emit a passive sulfur compound. When this upwardly mobile gas encounters the water produced by the tear ducts in our eyelids, it produces sulfuric acid.
In response to the caustic acid, our eyes automatically blink, and produce tears which irrigate the eye, and which flush out the sulfuric acid.
Another reflex to rid the eyes of a foreign substance, that of rubbing our eyes with our hands, often exacerbates the situation, because our hands are coated with the caustic, sulfuric acid producing oil from cutting the onion, which we then rub directly into our eyes.
Much to our chagrin, the only remedy for ridding the onion of its pungent, irritating oil is to boil it, not to slice it or dice it.

Answer 2

Why do Onions Make You Cry?


Like other plants, onions are made of cells. These cells are divided into two sections separated by a membrane. One side of the membrane contains a chemical called an enzyme which helps chemical processes occur in your body. The other side of the membrane contains molecules that contain the element sulfur. When you cut an onion, the contents on each side of the membrane can mix together freely and the enzyme causes the sulfur compound to undergo a series of chemical reactions. These reactions produce molecules such as ethylsufine which make your eyes water. The products from these reactions are called "transient species", meaning that they only "live" for a very short time. Their "lives" are actually so short that scientists are just now learning what they actually are. If you want to prevent crying when you cut onions, there are a few things you can do. One is to cut the onion under a stream of cold water. The sulfur compounds dissolve in water so they will be rinsed down the sink and not be able to get into you eyes. Another way to prevent crying is to put the onion in the freezer for 10-15 minutes before you cut it. Cold temperatures slow down the reaction between the enzyme and the sulfur compounds so fewer of the burning molecules can reach your eyes.

Answer 3

anyone actually try to cut an onion in a bowl of water? It's actually quite difficult- it keeps floating so you have to keep fishing for them. I have such a bad reaction to onions my eyes hurt really bad if someone is cutting onions in the next room. I'm thinking if just not eating them anymore!

Answer 4

It is because of the chemical released from the onion that gets into our tear ducts and makes us cry. Bes t cut it under water, it really works !

Answer 5

Its nice to know that you care about the onions feelings.
Be strong and peel the onion in a bowl or water (not you the onion)

Answer 6

Onions produce the chemical irritant known as syn-propanethial-S-oxide. It stimulates the eyes' lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the instability of substances in a cut onion. Recent studies from Japan, however, proved that lachrymatory-factor synthase, (a previously undiscovered enzyme) is the culprit (Imani et al, 2002).

The process goes as follows:

Lachrymatory-factor synthase is released into the air when we cut an onion.
The synthase enzyme converts the sulfoxides (amino acids) of the onion into sulfenic acid.
The unstable sulfenic acid rearranges itself into syn-ropanethial-S-oxide.
Syn-propanethial-S-oxide gets into the air and comes in contact with our eyes. The lachrymal glands become irritated and produces the tears!

Answer 7

the juice from the onions(or even some times it comes in a mist) the best thing to do is run the kitchen faucet until u are finish cutting onions.

Answer 8

while cutting the onion, a strong , irritating chemical is released and this is volatile,thats why we all are crying while cutting the onion, do you know apple and onion have different taste due to their odour only. if we remove the odour form them they taste same

Answer 9

the blood-curdling screams of the onions

the volatile chemical propanethial-s-oxide that onions release when cut.
the vapors get into your eyes and irritates it.

to avoid this:
ventilate the area where you are cutting onions
waer safety goggles
put some white vinegar on the chopping board before cutting

Answer 10

When you cut he onion you let loose enzymes from its cells you rupture which produce some other substances that escape in the air. When these substances reach your eyes, they react with the moisture in them and produce some sort of acid which irritates the eye.